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Harnessing complementary advantages for optimal microbial control techniques for prepared dishes - EurekAlert
Current microbial control techniques for prepared dishes have different characteristics. This study summarizes the application of five commonly used techniques (conventional thermal techniques, microwave, radio frequency, high pressure processing, irradiation) in prepared dishes and analyzes factors affecting microbial inactivation, the challenges and countermeasures associated with their application in prepared dishes are also discussed.
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