Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Thermal Death Time# TDT# Thermal Processing# Food Pocessing Technology# Thermal Death Time Concept # TDT Curve # Unit operations in Food Processing # Food Technology in Industry# Food
its about role of microbiology in food safety and role of Microbiology in discovering new technologies and techniques .Microbes can attack food and deteriorate its quality and safety for human consumption . it also tells about the microbial food safety concerns with respect to economy.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Thermal Death Time# TDT# Thermal Processing# Food Pocessing Technology# Thermal Death Time Concept # TDT Curve # Unit operations in Food Processing # Food Technology in Industry# Food
its about role of microbiology in food safety and role of Microbiology in discovering new technologies and techniques .Microbes can attack food and deteriorate its quality and safety for human consumption . it also tells about the microbial food safety concerns with respect to economy.
Hurdle technology in Fish PreservationShubham Soni
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
Factors that affect microbial growth by Pranzly.pptxPranzly Rajput
Intrinsic and extrinsic factors
Intrinsic factors include
Characteristics of the food itself are called intrinsic factors.
These include naturally occurring compounds that influence microbial growth,
MOISTURE CONTENT
pH AND ACIDITY
NUTRIENT CONTENT
BIOLOGICAL STRUCTURE
REDOX POTENTIAL
NATURALLY OCCURING AND ADDED ANTIMICROBIAL
Extrinsic factors are those that refer to the environment surrounding the food.
TYPES OF PACKAGING AND ATMOSPHERES
EFFECT OF TIME/TEMPERATURE CONDITIONS ON MICROBIAL GROWTH
STORAGE AND HOLDING CONDITION
PROCESSING STEPS
This chapter mainly concerns the preservation methods. Although many methods are used in food processing, some are preservation methods. Such as fermentation, blanching, pasteurization, and sterilization, the packaging is the main one.
Preservation of pharmaceutical products using antimicrobial agents. PHARMACEU...Ms. Pooja Bhandare
PHARMACEUTICAL MICROBIOLOGY (BP303T)Unit-VPart-3
Preservation of pharmaceutical products using antimicrobial agents.
Introduction. Ideal Properties of Preservatives:
Antimicrobial Chemical Preservatives
Development of a Preservative System.
Factors affecting efficacy of a preservative: 1. Interaction With components of the formulation
2. Properties of the Preservatives:
3) Effect of Containers.
4) Type of microbes:
5) Influence of pH:
Challenge Test: Efficacy Test of Preservative : Medium used, Choice of test organism:
Preparation of the inoculum:
Procedure:
Interpretation of Results:
ABSTRACT- Fruits and vegetables are the important source in human life. It should be safe and consists of good shelf
life which can improve the level of consumption of fruits and vegetable among the society. The processing is such a great
parameter which analyses the quality of food. Today fruits and vegetables are susceptible to the growth of microorganism
which may be air borne, soil borne and water borne disease. Enzymes offer potential for many exciting applications for
the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors i.e.
achievement of the optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes.
Changing values in society with respect to recombinant DNA & protein engineering technologies and the growing need to
explore all alternative food sources may in time make enzyme applications more attractive to the food industry
Key-words- Enzyme, immobilization, Screening, Food spoilage, Enzymes, Bacterial contamination, Food poisoning,
Perishable foods
Secondary screening of industrial important microbes DhruviSuvagiya
Detection and isolation of a microorganism from a natural environment like soil containing large number of microbial population is called as screening. It is very time consuming and expensive process.
Scope of Industrial Microbiology and BiotechnologyDr. Pavan Kundur
Industrial microbiology defined as the study of the large-scale and profit motivated production of microorganisms or their products for direct use, or as inputs in the manufacture of other goods.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Anti ulcer drugs and their Advance pharmacology ||
Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
2. Introduction
• An antimicrobial is an agent that kills microorganisms or
stops their growth
• Antimicrobial agents have long been researched for their
effectiveness to kill or inhibit growth of microorganisms in
and on foods.
• This has been done in an effort to increase food safety for
the consumer, as well as to increase the shelf life of food
products.
• It should be added to the food during processing, and is
either removed, converted into normal food constituents or
functional additives that leave insignificant nonfunctional
residuals
• The use of any antimicrobial depends on several factors,
such as desired effect, legal limits of use and effect on the
food.
3. SELECTION OF
ANTIMICROBIALS
• It is not an easy process to select the appropriate
preservation system for a particular food product.
• The target pathogen or spoilage microorganisms must be
identified first.
• The possible preservation systems must be evaluated via
model studies and studies in the food product.
• Selection of the proper antimicrobial depends on several
primary factors:
1. Antimicrobial Spectrum
2. Physicochemical Properties of the Antimicrobial
3. Food-Related Factors
4. ANTIMICROBIAL SPECTRUM
• The initial selection of the antimicrobial is normally based
on an assessment of the overall microbial spectrum of the
chemical.
• The antimicrobial spectrum should involve an evaluation of
the compound against
1. various types of microorganisms (e.g., bacteria, yeasts,
molds)
2. forms of those microorganisms (vegetative cells vs.
spores).
3. Even species, strain, and Gram reaction (positive vs.
negative) can have dramatic influences on apparent
activity.
• The antimicrobial spectrum of a compound is generally
determined by following the growth of organisms in the
presence of various concentrations of the antimicrobial.
5. PHYSICOCHEMICAL PROPERTIES OF THE
ANTIMICROBIAL
• The overall microbial spectrum, the mode of action,
and the efficacy of compounds are largely
dependent on the chemical and physical properties
of the antimicrobial.
• The polarity of a compound is probably the most
important physical property.
• High volatility can also result in a noticeable odor,
which contributes to an off-flavor in a food product.
6. Considerations in the Use of
Food Antimicrobials
• SANITATION
1. An antimicrobial is never a substitute for good sanitation in a
food processing plant, and low microbial loads must always be
sought.
2. Few, if any, regulatory-approved antimicrobials are able to
preserve a product that is grossly contaminated. In addition,
although food antimicrobials will extend the lag phase or
inactivate low numbers of microorganisms, their effects can be
overcome.
3. If the number of microorganisms contaminating a food product
is high, significantly higher quantities of an antimicrobial may
be needed.
7. FOOD-RELATED FACTORS
• The chemical reactivity of the antimicrobial
with other food components can significantly
affect activity. Reaction with lipids, proteins,
carbohydrates, and other food additives can
result in an overall decrease in the activity of
the antimicrobial compound.
• A sensory evaluation is often needed to
assure that antimicrobials do not directly
or indirectly through chemical reaction
alter the color, flavor, or texture of a food
product
8. • TOXICOLOGIC SAFETY
1. It is obviously essential that an additive for use as a
food antimicrobial be safe for human consumption.
2. It is also important that the antimicrobial be
metabolized and excreted by the body. The
compound or its breakdown products should also not
result in buildup of residues in body tissues.
3. They occur in nature, it is often thought that naturally
occurring antimicrobials are less toxic than synthetic
compounds. This is not always true. A naturally
occurring antimicrobial must be shown to be nontoxic
either by animal testing or by its continuous
consumption by consumers as a food over a long
period.
9. • LABELING
1. Consumers are reportedly concerned about the
presence of synthetic chemicals in their foods and would
prefer natural compounds.
2. A potential problem with natural antimicrobials is that if
they are highly purified, they may need to be approved as
food additives. This would involve very expensive and
time-consuming toxicological testing.
3. In addition, the compound would probably have to be
listed using a chemical name on a food label. This, of
course, would defeat the purpose of using a natural
compound. For that reason, less purification may be
better.
10. 4. If a product is simply an “extract of” a commonly
consumed plant or animal food product, it is much less
likely to require complex regulatory approval for use. This
is only possible if the product from which the extract is
taken is known to be nontoxic.
• ECONOMICS OF USE
1. A food antimicrobial will not be useful to the food industry
unless it is inexpensive enough and has the ability to pay
for itself based on reducing spoilage and minimizing food
borne illness.
2. Extensive studies at a pilot-plant level are necessary on
any food additive to prove its overall usefulness. In many
cases, an additional 2 or 3 days of shelf life can
significantly help to offset the cost of using an
antimicrobial. The efficiency of these compounds can be
extremely important in determining the overall economics
of their use.
11. • ACTIVITY VALIDATION METHODS
1. Currently, there are few standardized methods for
validation of the activity of regulatory-approved food
antimicrobials.
2. If antimicrobials are to be used exclusively as inhibitors of
pathogens in food products, assays need to be
developed that evaluate the activity of these compounds
against the pathogen they are designed to kill.
3. The reason for these assays is that various conditions of
process or storage could reduce the effectiveness of the
compound. For example, it is known that peptides, such
as nisin, are susceptible to inactivation by enzymes in
foods.
4. Therefore, just as thermal processes need validation, so
should there be validation for the activity of food
antimicrobials.
12. • SENSORY EFFECTS
Another major factor that needs to be addressed when
applying antimicrobials is their potential impact on the
sensory characteristics of a food. Many antimicrobials
must be used at high concentrations to achieve activity
against target microorganisms. Obviously, compounds
that negatively affect flavor and odor or contribute
inappropriate flavors and odors would be unacceptable.
In addition to adverse effects on flavor, odor, or texture, it
would be unacceptable for a food antimicrobial to mask
spoilage because spoilage may protect consumers from
ingesting food borne pathogens.
13. • RESISTANCE DEVELOPMENT
1. Because the activity spectra are often different for each
antimicrobial, the micro flora contaminating a food product
significantly influences the choice of the antimicrobial needed.
2. One should be cautious, however, not to select an
antimicrobial solely according to its ability to control the
predominant microorganism present.
3. Because of their specificity, selecting antimicrobials that
control some genera but not others may result in selecting for
and creating favorable conditions for growth of other
organisms.
4. Potential food antimicrobials should not contribute to the
development of resistant strains nor alter the environment of
the food in such a way that growth of another pathogen is
selected. There has been much interest in the effect of
environmental stress factors (e.g., heat, cold, starvation, low
pH/organic acids) on developed resistance of microorganisms
to subsequent stressors. Microorganisms exposed to a stress
may become more resistant and have enhanced survival to
subsequent stresses.
14. 5. There has been much interest in the effect of environmental
stress factors (e.g., heat, cold, starvation, low pH/organic
acids) on developed resistance of microorganisms to
subsequent stressors. Microorganisms exposed to a stress
may become more resistant and have enhanced survival to
subsequent stresses.
6. Although this increased resistance may be a problem in
application of organic acids for controlling pathogens, it has
not been shown to occur in an actual food processing system.
16. Antimicrobial Agents
• Benzoic acid
• Disrupts cell membrane
function/inhibits enzymes
(moulds, yeasts, some
bacteria)
• to preserve fruit juices,
fruit beverages, pickled
vegetables, olives
17. Antimicrobial Agents
• Acetic acid
• Acetic acid is a weak
organic acid. Unlike a
lot of other food
additives, acetic acid is
commonly used in
home cooking.
(vinegar)
• Pickled food, salad
dressing, mayonnaise
18. Antimicrobial Agents
• Nitrates and
Nitrites
• Nitrates and nitrites are
frequently added to
processed meats like
bacon, ham, sausages
and hot dogs.
• They function as
preservatives, helping
to prevent the growth
of harmful bacteria.
19. Antimicrobial Agents
• Phosphates
• Phosphorus is found
naturally in dairy, meat, and
plants. It's needed to help
cells work properly.
Phosphates enhance flavour
and moistness in deli meats,
frozen food, cereals, cheese,
and baked goods, as well as
in sodas and prepared iced
tea mixes
• Inorganic phosphorus used
in restaurant foods
20. Antimicrobial Agents
• Sulphur dioxide
• It is used as a
preservative for dried
apricots and other dried
fruits owing to its
antimicrobial properties,
(it is sometimes called
E220 when used in this
way.) As a preservative,
it maintains the
appearance of the fruit
and prevents rotting
21. FUTURE OF
ANTIMICROBIALS• Antimicrobials will undoubtedly continue to be needed to
provide the food supply that will be demanded in the
future. The global economy in which we live results in
foods being transported throughout the world. If foods are
to arrive in the condition expected, preservatives will be
needed.
• Food scientists, regulators, and consumers will be better
able to determine whether the risks outweigh the benefits
for selected additives now available and for some
compounds of potential future value. The information
should also serve as a basis for selection of any new
antimicrobial developed in the future.
22. • The future of research in the area of food
antimicrobials will likely be on two fronts.
1. First is the expansion of information on the antimicrobial
spectrum of natural antimicrobials. This research will be more
focused on the appropriate use of natural antimicrobials or
utilization of compounds in situations in which they are
compatible. Appropriate or compatible use would involve using
these compounds in foods in which they add to the positive
sensory characteristics of the product in addition to improving
food safety or increasing shelf life.
2. A second major area of research involves use of
antimicrobials in combinations with each other and with
traditional or novel processing methods. To more effectively
apply antimicrobials so that synergistic activity is possible will
require knowledge of the mechanisms of action of the
compounds. Attaining synergistic activity with antimicrobial
combinations requires that the components have different
mechanisms. In addition, natural antimicrobials will be
increasingly looked on as adjuncts in hurdle technology and
used with milder nonsterilizing, nonthermal processing
methods such as high hydrostatic pressure or pulsed electric
fields