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Silver and ionization are used in many applications involving
contact with perishable food. Their general antimicrobial activity
at standard conditions (e.g. JIS Z 2801) is described in several
publications. However, the specific conditions encountered in the
perishable food supply chain, such as low temperatures or prevalent
microorganisms are not considered in these tests. Furthermore,
studies on the influence of food residuals on the rate of
bactericidal activity are rare. Thus, the objective of this thesis
was the assessment of antimicrobial methods with regard to their
ability to reduce airborne and surface bacteria during processing
and storage of perishable food. In particular, possible influencing
factors on the rate of antimicrobial activity were investigated,
such as temperature, food residuals and microflora. Based on the
results, an evaluation scheme was developed for the assessment of
antimicrobial techniques with regard to the prevailing requirement
profiles for the respectively application area.
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Nadine Gordimer
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R398
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Discovery Miles 3 300
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