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Extra info for Microbial Ecology of Foods. Volume 1: Factors Affecting Life and Death of Microorganisms
0. 0 resistance decreases. , 1954). Reduced water activity as in concentrated and dried foods greatly increases heat resistance of vegetative cells and spores. , ice cream mix (about 15% sugar) vs. that for milk. , 1970). Resistance of heat resistant strains generally decreased in presence of NaCl or glycerol, whereas that of heatsensitive strains was increased. However, all strains showed increasing heat resistance with increasing concentrations of sucrose. The ζ value of S. senftenberg 775W was also affected by the presence of different solutes in the heating menstruum.
There are no residues of non-food material. 5. Negligible heat is produced so that raw products retain their raw food characteristics and foods may be processed in the frozen state. 6. Penetration of radiation is instantaneous, uniform, and deep, permitting precise process control (in contrast to heat). There are also some disadvantages. 1. Enzymes are usually not inactivated at bactericidal dose levels and may remain active in food during storage. 2. Chemical changes, though small in total amount, may cause unacceptable organoleptic changes in sensitive foods or foods given high dose levels.
These data refer to 0°C and a near-saturated atmosphere [equilibrium relative humidity (ERH) 0 . 9 9 3 ] ; with ERH 0 . 9 8 5 growth was reduced more. The appearance of improvement was greater than these data imply, because the irradiation tended to eliminate all III. Use of Ultraviolet Light in the Treatment of Food 45 growth above the meat surface. An intensity of 2 μψ/cm2 prevented producconfined bacterial growth to tion of aerial hyphae by molds, and 24 μψ/cm2 capillary spaces below the meat surface.
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