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Food Science and Technology International
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New strategies for minimally processed foods. The role of multitarget preservation/Nuevas estrategias para los alimentos mínimamente procesados. La conservación "multiblanco"

S.M. Alzamora

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina

M.S. Tapia

Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, Apartado Postal 47097, Caracas 1041-A Venezuela

J. Welti Chanes

Departamento de Ingeniería Química y Alimentos, Escuela de Ingeniería, Universidad de las Américas, Apartado Postal 100, Cholula 72820, Puebla, México

Minimally processed foods represent a problem from the point of view of microbiological safety, since their processing implies a loss of extrinsic and intrinsic preservation factors. This paper analyzes the microbiological status of minimally processed foods and the prospects to extend their microbiological safety by the hurdles technology. Some issues to be taken into account for this technology are also considered

Key Words: minimally processed foods • hurdles technology • microbial hazards • preservation

Food Science and Technology International, Vol. 4, No. 5, 353-361 (1998)
DOI: 10.1177/108201329800400507
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