Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Amalia Carmen MITELUŢ, Georgiana-Aurora ŞTEFĂNOIU, Elisabeta Elena POPA, Paul Alexandru POPESCU, Mona Elena POPA
Food spoilage may be defined as a process or few changes that could lead to an undesirable or unacceptable product for consumption. Food stability may be hampered by the contamination of a large diversity of microbial spoilers, from prokaryotes (Gram-negative and Gram-positive bacteria) to unicellular (yeasts) and multicellular eukaryotes (moulds). Effective preventive measures and innovative preservation methods have been intensively studied with the aim of food spoilage reduction and food shelf life improvement. The primary focus of food preservation has been on controlling microbial populations, with a specific emphasis on pathogenic microorganisms. In the last years, innovative processes and technologies have been applied in food industry as non-conventional preservative hurdles, which also respond to consumer demand for safe minimally processed food. This paper studies the effect of radiofrequency (RF) treatment on food spoilage microorganisms.
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