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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 2833-2838
DOI: https://doi.org/10.20546/ijcmas.2018.703.326


Microbial Behavior against Newer Methods of Food Processing and Preservation: A Review
Sucheta1*, Panvi Ahuja2 and Rakesh Gehlot1
1Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, India
2MCM D.A.V. College for Women, Chandigarh, India
*Corresponding author
Abstract:

There has been a great advancement in food processing methods over the years from traditional thermal processing to various non-thermal processings like high-pressure, electric field and radiations based methods. These methods have been found more effective and less damaging to food quality. This review describes the mechanism of inactivation of microbes due to these newer methods of food processing. These methods kill vegetative microbes but fail to effectively kill spores, but a combination of methods can be used to achieve the objective. These methods, however, can meet the demands of consumers for safe, nutritious, improved taste, texture and ready-to-eat food products.


Keywords: Food processing, Thermal processing, Preservation
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How to cite this article:

Sucheta, Panvi Ahuja and Rakesh Gehlot. 2018. Microbial Behavior against Newer Methods of Food Processing and Preservation: A Review.Int.J.Curr.Microbiol.App.Sci. 7(3): 2833-2838. doi: https://doi.org/10.20546/ijcmas.2018.703.326