Index page for: Control of Foodborne Microorganisms

Table of Contents Microbial control in foods - needs and concerns, thermal control of micro-organisms, microbial control with cold temperature, microbial control by irradiation, microwave control of pathogens, control of micro-organisms by chemicals, microbial control by packaging, control of foodborne micro-organisms with carbon dioxide under elevated pressure, control of microbial growth by low pressure and ambient pressure gases, control with naturally occurring antimicrobial systems including bacteriolytic enzymes, perspectives for application of bacteriocins as food preservatives, formulating low-acid foods for botulinal safety, reduction of microbial contaminants on carcases, control by high-intensity pulsed electric fields, magnetic fields as a potential nonthermal technology for the control of micro-organisms, microbial control by high pressure, ohmic heating, modelling acid control of foodborne micro-organisms, management of microbial control in HACCP systems, hurdle technology, overview - summary and future prospects.