Physical Methods of Food Preservation

József Farkas

doi:10.1128/9781555815912.ch32

Chapter 32 : Physical Methods of Food Preservation

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Affiliations: 1: Department of Refrigeration and Livestock Products’ Technology, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 45, H-1118 Budapest, Hungary

Content Type: Reference

Publication Year: 2007

Category: Applied and Industrial Microbiology; Food Microbiology

Book DOI: 10.1128/9781555815912

Chapter DOI: 10.1128/9781555815912.ch32

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Abstract:

Physical methods of food preservation are those that utilize physical treatments to inhibit, destroy, or remove undesirable microorganisms without involving antimicrobial additives or products of microbial metabolism as preservative factors. Microorganisms can be destroyed by established physical microbicide treatments such as heating (including microwave heat treatment), UV or ionizing radiation, and emerging methods of new nonthermal treatments, such as the use of high hydrostatic pressure, pulsed electric fields (PEFs), oscillating magnetic fields, photodynamic effects, and a combination of physical processes such as heat irradiation, dehydroirradiation, and manothermosonication. Mechanical removal of microorganisms from food may be accomplished by membrane filtration of food liquids. This chapter discusses the microbiological fundamentals of the physical preservation methods outlined above, with the exception of mechanical removal. One of the oldest methods for preserving food is dehydration, and water is one of the most important factors controlling the rate of deterioration of food, by either microbial or nonmicrobial effects. The most effective and most widely used method for destroying microorganisms and inactivating enzymes is heat treatment. Sensitization of microorganisms with the aim of lowering the dose can be obtained by heating and chemical means. During recent years, several other physical treatments such as the use of high hydrostatic pressure and electric and magnetic fields have attracted much interest as promising tools for food processing and preservation and for the creation of new types of food products.

Citation: Farkas J. 2007. Physical Methods of Food Preservation, p 685-712. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch32

Key Concept Ranking

Food Processing and Preservation: 1.1388608
Foodborne Microorganisms: 0.76339626
Chemical Preservatives: 0.7122062
Viruses: 0.64466137
Microbial Inactivation: 0.59545964
Chemicals: 0.59515023
Food Safety: 0.5824021

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Physical Methods of Food Preservation

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Figure 32.1

Bacterial survival curve showing logarithmic order of death and the concept of the D value.

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Figure 32.1

Bacterial survival curve showing logarithmic order of death and the concept of the D value.

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Figure 32.2

Thermal death time curve showing definition of z value and F value. Tr, reference temperature; τ, death time; lg, log; Dr, D value at the reference temperature; tgα, slope of the thermal death time curve.

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Figure 32.2

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Figure 32.3

Typical radiation survival curves. N, survivors of radiation dose; N 0, original number of viable cells; 1, exponential survival curve; 2, curve characterized by an initial shoulder; 3, concave curve with a resistant tail.

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Figure 32.3

References

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Tables

Physical Methods of Food Preservation

/content/10.1128/9781555815912.ch32.ch32tab01

Table 32.1

aws of various foods a

Table 32.1

aws of various foods a

/content/10.1128/9781555815912.ch32.ch32tab02

Table 32.2

Moisture contents of various dry or dehydrated food products when their aw is 0.70 at 20°C a

Table 32.2

Moisture contents of various dry or dehydrated food products when their aw is 0.70 at 20°C a

/content/10.1128/9781555815912.ch32.ch32tab03

Table 32.3

Minimal aw levels required for growth of foodborne microorganisms at 25°C a

Table 32.3

Minimal aw levels required for growth of foodborne microorganisms at 25°C a

/content/10.1128/9781555815912.ch32.ch32tab04

Table 32.4

Minimal aw requirements for growth of and mycotoxin production by some toxigenic molds a

Table 32.4

Minimal aw requirements for growth of and mycotoxin production by some toxigenic molds a

/content/10.1128/9781555815912.ch32.ch32tab05

Table 32.5

Shelf-life extension for raw foods by cool storage a

Table 32.5

Shelf-life extension for raw foods by cool storage a

/content/10.1128/9781555815912.ch32.ch32tab06

Table 32.6

Relative levels of heat resistance by some vegetative bacteria a

Table 32.6

Relative levels of heat resistance by some vegetative bacteria a

/content/10.1128/9781555815912.ch32.ch32tab07

Table 32.7

Approximate heat resistance levels (D values) for some bacterial spores

Table 32.7

Approximate heat resistance levels (D values) for some bacterial spores

/content/10.1128/9781555815912.ch32.ch32tab08

Table 32.8

Preservative effects of ionizing radiation

Table 32.8

Preservative effects of ionizing radiation

/content/10.1128/9781555815912.ch32.ch32tab09

Table 32.9

Approximate doses of radiation needed to kill various organisms a

Table 32.9

Approximate doses of radiation needed to kill various organisms a

/content/10.1128/9781555815912.ch32.ch32tab10

Table 32.10

Typical radiation resistance levels of some foodborne microorganisms in fresh and frozen foods of animal origin

Table 32.10

Typical radiation resistance levels of some foodborne microorganisms in fresh and frozen foods of animal origin

/content/10.1128/9781555815912.ch32.ch32tab11

Table 32.11

Dose requirements for various applications of food irradiation

Table 32.11

Dose requirements for various applications of food irradiation