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Microbial Inactivation by Pulsed Electric Fields

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Pulsed Electric Fields Technology for the Food Industry

Part of the book series: Food Engineering Series ((FSES))

Abstract

Foods are contaminated by microorganisms during harvesting, processing, and handling operations. Depending on the food composition and environmental factors some of these microorganisms will grow. Microbial growth and metabolisms will induce quality changes such as pH modification, off-odors, gas, or slime-formation that lead to food spoilage (Huis in’t Veld, 1996). In addition to spoilage microorganisms, pathogenic microorganisms are frequently found in foods. While microbial food spoilage is a huge economical problem, food-borne illnesses are an enormous public health concern worldwide with severe direct and indirect economic consequences (Baird-Parker, 2000). In spite of all efforts conducted by the food industry and the food safety authorities, the number of reported outbreaks of food-borne illnesses caused by pathogenic microorganisms is increasing (Meng and Doyle, 2002).

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  1. Dpto. Productión Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet 177, 50013, Zaragoza, Spain

    Ignacio Álvarez, Santiago Condón & Javier Raso

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  1. Ignacio Álvarez
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  2. Santiago Condón
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  3. Javier Raso
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  1. Dpto. Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain

    Javier Raso

  2. German Institute of Food Technology, P.O. Box 1165, 49601, Quakenbrueck

    Volker Heinz

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Álvarez, I., Condón, S., Raso, J. (2006). Microbial Inactivation by Pulsed Electric Fields. In: Raso, J., Heinz, V. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-31122-7_4

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