Abstract

Food preservation is a major concern for the food processing industry, where the issues of maintaining both product quality and microbiological safety are key. In tandem, consumer awareness of food safety and quality issues has risen. The principle culprits for food spoilage and food safety issues are microorganisms. Therefore, when developing a novel technology and/ or progressing applications of existing technologies, a holistic approach to optimising quality characteristics whilst retaining safety is advised.

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