An organic acid solution of 2% acetic, 1% lactic, 0.1% propionic, and 0.1% benzoic acids was combined with steam surface pasteurization to treat frankfurters during vacuum packaging to eliminate potential postcook contamination with Listeria monocytogenes. The thermal lethality of L. monocytogenes from steam was evaluated at an inoculation concentration of 1 to 6 log CFU/cm2. About 3-log reduct...

Breastfeeding and human milk are widely recognized as optimal for human infants. However, if donor milk is used when mother's own milk is not available, some questions arise concerning the effects of storage, handling, and heat processing on the unique components of human milk. Holder pasteurization (62.5 degrees C for 30 minutes) of banked human milk is the method of choice to eliminate potent...

Alkaline phosphatase is used as the main marker in evaluation of successful milk pasteurization, although there concern about whether this method appropriate for non-cow milk. We systematically reviewed articles related to ALP and dairy products. From a total 183 studies retrieved, 31 were included review. Our study shows that most research focused on goat sheep milk, while other species are ra...

Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory r...

Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4 ̊C. TAC were similar in ultrasound-treate...

The use of pasteurization units (PU) as a measure of the lethal effect of processes was proposed with the aim of comparing conventional and novel thermal technologies. Kiwifruit puree was subjected to microwave (1000 and 900 W) and conventional (97 C) heating. Processing conditions of the treatments were chosen to simulate a pasteurization treatment. The temperature profiles of the samples duri...

The pasteurization of beer occurs at the end industrial production, after fermentation. Generally, a mild thermal process (60°C) is employed aiming to inactivate fermenting yeast and potential spoilage microorganisms, thus extending shelf-life room temperature. heat treatment negatively affects original freshness flavor. In this study, using emerging non-thermal technologies, namely, high-press...

In November 1950, a relatively modern factory, called Alpha, was established in Javadiyeh district of Tehran. It was the first factory of milk pasteurization in Iran, which started by pasteurizing five tons of milk per day and manufacturing dairy products. The factory was under official health supervision of Pasteur Institute of Iran and had a significant contribution to the improvement of the ...