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Irradiation, Microwave, and Alternative Energy-Based Treatments for Low-Water Activity Foods

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The Microbiological Safety of Low Water Activity Foods and Spices

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

There is an increasing recognition of low-water activity foods as vectors for human pathogens. Partially or fully dried agricultural commodities, along with modern formulated dried food products, are complex and designed to meet a variety of nutritional, sensory, and market-oriented goals. This complexity means that advanced processing and treatment technologies are needed to achieve food standards. In this chapter, alternative energy-based antimicrobial processing interventions for low-water activity foods will be addressed, including advanced microwave processing, irradiation, and cold plasma. A discussion of existing commercial implementation for established technologies will provide a framework for examination of those recently emerging processes.

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Acknowledgments

The author would like to thank Drs. Allen Sheen and Modesto Olanya for their critical reviews of this chapter. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture. The USDA is an equal opportunity employer.

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Authors and Affiliations

  1. Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA

    Brendan A. Niemira

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  1. Brendan A. Niemira
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Correspondence to Brendan A. Niemira .

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Editors and Affiliations

  1. Food Safety Intervention Technologies, U.S. Department of Agriculture ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Niemira, B.A. (2014). Irradiation, Microwave, and Alternative Energy-Based Treatments for Low-Water Activity Foods. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) The Microbiological Safety of Low Water Activity Foods and Spices. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2062-4_20

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