title: Alternative food-preservation technologies: efficacy and mechanisms.
abstract: High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies.
authors.affiliation: Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Parker Hall, Columbus, OH 43210, USA.
authors.forename: Beatrice H
authors.initials: BH
authors.lastname: Lado
authors.forename: Ahmed E
authors.initials: AE
authors.lastname: Yousef
mesh_terms: D000818:Animals; D002455:Cell Division; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D007700:Kinetics