High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects
Consumers demand “fresh-like” and convenient products with preserved nutritional and organoleptic characteristics that can be kept for extended periods of time without compromising safety. This has posed greater challenges to food industries. High-pressure processing (HPP) can improve food safety by...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2019.1622184 |
| _version_ | 1819138929984536576 |
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| author | Henock Woldemichael Woldemariam Shimelis Admassu Emire |
| author_facet | Henock Woldemichael Woldemariam Shimelis Admassu Emire |
| author_sort | Henock Woldemichael Woldemariam |
| collection | DOAJ |
| description | Consumers demand “fresh-like” and convenient products with preserved nutritional and organoleptic characteristics that can be kept for extended periods of time without compromising safety. This has posed greater challenges to food industries. High-pressure processing (HPP) can improve food safety by destroying the microorganisms that cause food-borne illness and spoilage that cause diseases. It also leads to the reduction of fungal toxic metabolites in food products when combined with moderate temperature. HPP holds promise as an emerging food treatment to process premium value food products while retaining food quality, maintaining natural freshness, and extends microbiological shelf life. This review presents current research findings associated with applying HPP as an emerging technology for microbial and mycotoxin control in the food industry and suggests future work. |
| first_indexed | 2024-12-22T11:14:35Z |
| format | Article |
| id | doaj.art-b0731cdd79a24a0bb8712bd9fb5619ab |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-22T11:14:35Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-b0731cdd79a24a0bb8712bd9fb5619ab2022-12-21T18:28:03ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322019-01-015110.1080/23311932.2019.16221841622184High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospectsHenock Woldemichael Woldemariam0Shimelis Admassu Emire1Addis Ababa UniversityAddis Ababa Science and Technology UniversityConsumers demand “fresh-like” and convenient products with preserved nutritional and organoleptic characteristics that can be kept for extended periods of time without compromising safety. This has posed greater challenges to food industries. High-pressure processing (HPP) can improve food safety by destroying the microorganisms that cause food-borne illness and spoilage that cause diseases. It also leads to the reduction of fungal toxic metabolites in food products when combined with moderate temperature. HPP holds promise as an emerging food treatment to process premium value food products while retaining food quality, maintaining natural freshness, and extends microbiological shelf life. This review presents current research findings associated with applying HPP as an emerging technology for microbial and mycotoxin control in the food industry and suggests future work.http://dx.doi.org/10.1080/23311932.2019.1622184high pressure processingmicrobial inactivationmycotoxin control |
| spellingShingle | Henock Woldemichael Woldemariam Shimelis Admassu Emire High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects Cogent Food & Agriculture high pressure processing microbial inactivation mycotoxin control |
| title | High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects |
| title_full | High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects |
| title_fullStr | High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects |
| title_full_unstemmed | High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects |
| title_short | High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects |
| title_sort | high pressure processing of foods for microbial and mycotoxins control current trends and future prospects |
| topic | high pressure processing microbial inactivation mycotoxin control |
| url | http://dx.doi.org/10.1080/23311932.2019.1622184 |
| work_keys_str_mv | AT henockwoldemichaelwoldemariam highpressureprocessingoffoodsformicrobialandmycotoxinscontrolcurrenttrendsandfutureprospects AT shimelisadmassuemire highpressureprocessingoffoodsformicrobialandmycotoxinscontrolcurrenttrendsandfutureprospects |