Next Article in Journal
Methylxanthine Content in Commonly Consumed Foods in Spain and Determination of Its Intake during Consumption
Previous Article in Journal
Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples
Previous Article in Special Issue
Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk
Article Menu
Issue 12 (December) cover image

Export Article

Open AccessReview
Foods 2017, 6(12), 107; doi:10.3390/foods6120107

Physiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics

Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Instituto Agroalimentario de Aragón—IA2, Universidad de Zaragoza-CITA, 50009 Zaragoza, Spain
Author to whom correspondence should be addressed.
Received: 10 October 2017 / Revised: 20 November 2017 / Accepted: 28 November 2017 / Published: 30 November 2017
(This article belongs to the Special Issue Thermal Processing of Food Products)
View Full-Text   |   Download PDF [2377 KB, uploaded 30 November 2017]   |  


Heat has been used extensively in the food industry as a preservation method, especially due to its ability to inactivate microorganisms present in foods. However, many aspects regarding the mechanisms of bacterial inactivation by heat and the factors affecting this process are still not fully understood. The purpose of this review is to offer a general overview of the most important aspects of the physiology of the inactivation or survival of microorganisms, particularly vegetative bacteria, submitted to heat treatments. This could help improve the design of current heat processes methods in order to apply milder and/or more effective treatments that could fulfill consumer requirements for fresh-like foods while maintaining the advantages of traditional heat treatments. View Full-Text
Keywords: heat; inactivation; bacteria; sublethal injury; review heat; inactivation; bacteria; sublethal injury; review

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Cebrián, G.; Condón, S.; Mañas, P. Physiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics. Foods 2017, 6, 107.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top