Argomenti da trattare ed approfondire per il controllo dei microrganismi negli alimenti

Antimicrobial Preservatives

Factors that affect antimicrobial activity

Organic acids

Parabenzoic acids

Nitrites

Phosphates

Sodium chloride

Disinfectants

Naturally occurring antimicrobials

Biologically Based Preservation

Bio preservation by controlled acidification

Bacteriocins

Physical Methods of Food Preservation

Physical dehydration processes

Drying

Freeze-drying

Cool storage

Controlled-atmosphere storage

Modified-atmosphere packaging

Freezing and frozen storage

Preservation by heat treatments

Pasteurization, Sterilization, UHT

Thermo-bacteriology

Calculating heat processes for foods

Microwave heat treatment

Preservation by irradiation
UV radiation

Ionizing radiation

Other non-thermal processes

Ohmic heating

PEF

Industrial Strategies for Ensuring Safe Food