Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review

An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness on some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2005-09, Vol.45 (6), p.447-461
Main Authors: Mahapatra, Ajit K., Muthukumarappan, K., Julson, James L.
Format: Article
Language:English
Subjects:
Bacteria
Bacteriocins
Biological and medical sciences
Food Handling - methods
Food industries
Food Irradiation - methods
Food Microbiology
Food Preservation - methods
food safety
Foodborne Diseases - prevention & control
Fundamental and applied biological sciences. Psychology
General aspects
Humans
hurdle concept
Hygiene and safety
inactivation
microorganisms
nonthermal
Ozone
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Summary:An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness on some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that although each one has the potential for use as an alternative preservation technology in specific food processing applications, no single method, except irradiation, is likely to be effective against all food spoilage and food poisoning microorganisms in all food matrices. However, the synergistic effect of one of these methods and other 'hurdles' or modes of food preservations could be used to ensure the microbial safety and prevention of the development of undesirable sensory and chemical changes in some food products. Bacteriocins may contribute an additional barrier in the 'hurdle concept' of food safety.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408390591034454