Retort processing is a food preservation technique to address the challenge posed by
Clostridium botulinum for commercial sterility of a food product to get microbiologically safe …

Salmonella spp. has recently been involved in a number of food-borne outbreaks with a high
impact on pharmaceuticals, food safety, and the economy. These outbreaks have increased …

In this contribution, we present a distributed decision-making architecture for control to
optimally command thermal sterilization, despite process uncertainty or unexpected process …

Thermal processing technologies are safe and easy to control methods without leaving
residues, and could be used to inactivate food-borne pathogens, ensure food quality and …

This research investigated the potential of multi-pass homogenization treatment for the
inactivation of Salmonella enterica serovar Enteritidis inoculated at different levels in liquid …

Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal
processing has undergone a remarkable amount of research throughout the past decade …

Abstract A one-dimensional (1D) apparent position (AP) numerical solution (APNS) method
was previously proposed to predict the evolution of temperature at the slowest heating point …

The purposes of this study were to explore combined effects of storage temperature, time
and atmosphere on survival and thermal inactivation of pathogenic Salmonella Enteritidis …

The objective of this research was to analyze the impact of different cooking procedures (ie,
gas hob and traditional static oven) and levels of cooking (ie, rare, medium, and well‐done) …

Thermal processing is considered as the principal method of microbial inactivation in food
industry. The use of heat to achieve a specific lethality is one of the important critical control …