Influence of Antimicrobial Agents on the Thermal Sensitivity of Foodborne Pathogens: A Review

Overview

Journal J Food Prot

Publisher Elsevier

Specialties Environmental Health
Nutritional Sciences

Date 2019 Mar 28

PMID 30917037

Citations 9

Authors

Joshua B Gurtler

Xuetong Fan

Tony Jin

Brendan A Niemira

Affiliations

Soon will be listed here.

Abstract

Consumers are demanding more natural and organic foods and ingredients. Many additives alone are insufficient to inactivate pathogens or prevent growth. Mild heat combined with antimicrobial agents synergistically inactivate pathogens. Here we review studies using thermally assisted antimicrobial inactivation. Many opportunities exist for the application of this hurdle technology in foods.

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