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What is Food Processing Technologies & Pathogens about?

This document summarizes various classical and emerging food processing technologies and their effects on food-borne pathogens. It discusses both physical methods like temperature, water activity, radiation, pressure, and others, as well as chemical methods like salt, sugar, organic acids, smoke, and additives. For each method, it describes the mechanisms by which they impact microorganisms and provides examples of common pathogens and their sensitivity. The document provides a comprehensive overview of how

Author

FULANA

Language

EN