Advanced food preservation technologies
Roman Buckow A and Michelle Bull B
+ Author Affiliations
- Author Affiliations
A CSIRO, Animal, Food and Health Sciences, Werribee, Vic. 3030, Australia.
B CSIRO, Animal, Food and Health Sciences, North Ryde, NSW 1670, Australia.
Microbiology Australia 34(2) 108-111 https://doi.org/10.1071/MA13037
Published: 13 May 2013
Abstract
Food preservation has been practiced by humans for millennia through fermentation, salting and drying. The industrialisation of food manufacture brought processes like canning and freezing to control microbial safety and enzymatic spoilage of foodstuffs. However, this often comes at the expense of nutritional and sensorial quality attributes and, thus, novel food processing technologies continue to be developed to serve the increasing demand for healthy and eco-friendly food products. In contrast to thermal processing, these new technologies make use of physical stressors other than just heat to kill microorganisms, using high pressure, electric fields, cool plasma or ultraviolet irradiation. The underlying inactivation mechanisms, efficiencies and limitations of these technologies are currently still under investigation and will be highlighted in this paper.
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