Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.

Abstract:

:Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety requirements. This article provides an overview of the current regulations and guidelines for pasteurization in the U.S. and in Europe for control of bacterial pathogens. Poorly understood viral pathogens, in terms of their survival in thermal treatments, are an increasing concern for both food safety regulators and scientists. New data on heat resistance of viruses in different foods are summarized. Food quality attributes are sensitive to thermal degradation. A review of thermal kinetics of inactivation of quality-related enzymes in vegetables and the effects of thermal pasteurization on vegetable quality is presented. The review also discusses shelf-life of thermally pasteurized vegetables.

journal_name

Crit Rev Food Sci Nutr

authors

Peng J,Tang J,Barrett DM,Sablani SS,Anderson N,Powers JR

doi

10.1080/10408398.2015.1082126

subject

Has Abstract

pub_date

2017-09-22 00:00:00

pages

2970-2995

issue

14

eissn

1040-8398

issn

1549-7852

journal_volume

57

pub_type

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