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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
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Foods 2017, 6(12), 107; https://doi.org/10.3390/foods6120107
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)
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
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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.

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