Advanced search
1 file | 4.00 MB Add to list

Intervention strategies to improve the microbial safety of minimally processed berries, herbs and spices

Zijin Zhou (UGent)
(2019)
Author
Promoter
(UGent) , (UGent) and Sophie Zuber
Organization
Abstract
Minimally processed ingredients such as berries, herbs, and spices are increasingly used in the production of healthy and fine food to improve their nutritional value and sensory quality. However, these plant-based ingredients can be exposed to microbial contaminations (foodborne pathogens such as Norovirus or Salmonella) and are processed with minimal washing, freezing, heating or drying, which might not be sufficient to eliminate the contaminants. In recent years, outbreaks and reports on the presence of foodborne pathogens in berries and dried ingredients have raised concerns. The food industry is also seeking scientific evidence to evaluate and improve the microbial safety of these ingredients. This PhD project was thus initiated to investigate in more details the survival of microorganisms on plant-based ingredients during different mild processing steps. Results collected in this PhD support the optimization of intervention strategies to ensure the microbial reductions while balancing the product quality. Providing guidelines and recommendations for the food industry on mild processing conditions to improve the microbial safety of minimally processed berries, herbs and spices.
Keywords
minimally processed, plant-based ingredients, microbial safety, intervention strategy

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 4.00 MB

Citation

Please use this url to cite or link to this publication:

MLA
Zhou, Zijin. “Intervention Strategies to Improve the Microbial Safety of Minimally Processed Berries, Herbs and Spices.” 2019 : n. pag. Print.
APA
Zhou, Z. (2019). Intervention strategies to improve the microbial safety of minimally processed berries, herbs and spices. Ghent University. Faculty of Bioscience Engineering, Ghent.
Chicago author-date
Zhou, Zijin. 2019. “Intervention Strategies to Improve the Microbial Safety of Minimally Processed Berries, Herbs and Spices”. Ghent: Ghent University. Faculty of Bioscience Engineering.
Chicago author-date (all authors)
Zhou, Zijin. 2019. “Intervention Strategies to Improve the Microbial Safety of Minimally Processed Berries, Herbs and Spices”. Ghent: Ghent University. Faculty of Bioscience Engineering.
Vancouver
1.
Zhou Z. Intervention strategies to improve the microbial safety of minimally processed berries, herbs and spices. [Ghent]: Ghent University. Faculty of Bioscience Engineering; 2019.
IEEE
[1]
Z. Zhou, “Intervention strategies to improve the microbial safety of minimally processed berries, herbs and spices,” Ghent University. Faculty of Bioscience Engineering, Ghent, 2019.
@phdthesis{8613661,
  abstract     = {Minimally processed ingredients such as berries, herbs, and spices are increasingly used in the production of healthy and fine food to improve their nutritional value and sensory quality. However, these plant-based ingredients can be exposed to microbial contaminations (foodborne pathogens such as Norovirus or Salmonella) and are processed with minimal washing, freezing, heating or drying, which might not be sufficient to eliminate the contaminants. In recent years, outbreaks and reports on the presence of foodborne pathogens in berries and dried ingredients have raised concerns. The food industry is also seeking scientific evidence to evaluate and improve the microbial safety of these ingredients. This PhD project was thus initiated to investigate in more details the survival of microorganisms on plant-based ingredients during different mild processing steps. Results collected in this PhD support the optimization of intervention strategies to ensure the microbial reductions while balancing the product quality. Providing guidelines and recommendations for the food industry on mild processing conditions to improve the microbial safety of minimally processed berries, herbs and spices.},
  author       = {Zhou, Zijin},
  isbn         = {9789463572019},
  keywords     = {minimally processed,plant-based ingredients,microbial safety,intervention strategy},
  language     = {eng},
  pages        = {VI, 207},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Intervention strategies to improve the microbial safety of minimally processed berries, herbs and spices},
  year         = {2019},
}