Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

References

• Aamir, M., Ovissipour, M., Rasco, B., Tang, J. and Sablani, S. (2014). Seasonality of thermal kinetics of color changes in whole spinach (Spinacea oleracea) leaves under pasteurization conditions. Int. J. Food Prop. 17:2012–2024.
   Web of Science ®Google Scholar
• Aamir, M., Ovissipour, M., Sablani, S. S. and Rasco, B. (2013). Predicting the quality of pasteurized vegetables using kinetic models: A review. Int. J. Food Sci. DOI: 10115/2013/271271.
   PubMedGoogle Scholar
• Abbott, J. A. (2004). Sensory and instrumental measurement of texture of fruits and vegetables. Hortscience 39:830.
   Web of Science ®Google Scholar
• Agüero, M. V., Ansorena, M. R., Roura, S. I. and del Valle, C. E. (2008). Thermal inactivation of peroxidase during blanching of butternut squash. LWT - Food Sci. Technol. 41:401–407.
   Web of Science ®Google Scholar
• Ahmed, N. M., Conner, D. E. and Huffman, D. L. (1995). Heat resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition. J. Food Sci. 60:606–610.
   Web of Science ®Google Scholar
• Andrés-Bello, A., Barreto-Palacios, V., Garcı́a-Segovia, P., Mir-Bel, J. and Martı́nez, Monzó. (2013). Effect of pH on color and texture of food products. Food Eng. Rev. 5:158–170.
   Web of Science ®Google Scholar
• Anese, M. and Sovrano, S. (2006). Kinetics of thermal inactivation of tomato lipoxygenase. Food Chem. 95:131–137.
   Web of Science ®Google Scholar
• Anthon, G. and Barrett, D. M. (2002). Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes. J. Agric. Food Chem. 50:4119–4125.
   PubMed Web of Science ®Google Scholar
• Anthon, G. E. and Barrett, D. M. (2003). Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes. Food Chem. 81:275–279.
   Web of Science ®Google Scholar
• Anthon, G. and Barrett, D. M. (2006). Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. J. Agric. Food Chem. 54:204–211.
   PubMed Web of Science ®Google Scholar
• Anthon, G. E., Blot, L. and Barrett, D. M. (2005). Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase. J. Food Sci. 70:C342–C347.
   Google Scholar
• Audits International/FDA. (1999). U.S. cold temperature evaluation. Available at: http://foodrisk.org/default/assets/File/Audits-FDA_temp_study.pdf. Accessed 9 August 2015.
   Google Scholar
• Barba, F. J., Esteve, M. J. and Frigola, A. (2012). Impact of high-pressure processing on vitamin E (α-, γ-, and δ-Tocopherol), vitamin D (cholecalciferol and ergocalciferol) and fatty acid profiles in liquid foods. J. Agric. Food Chem. 60:3763–3768.
   PubMed Web of Science ®Google Scholar
• Baert, L., Uyttendaele, M., Van Coillie, E. and Debevere, J. (2008). The reduction of murine norovirus 1, B. fragilis HSP40 infecting phage B40–8 and E. coli after a mild thermal pasteurization process of raspberry puree. Food Microbiol. 25:871–874.
   PubMed Web of Science ®Google Scholar
• Balogh, T., Smout, C., Ly-Nguyen, B., Loey, A. V. and Hendrickx, M. E. (2004). Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: From model system to real foods. Innov. Food Sci. Emerg. Technol. 5:429–436.
   Google Scholar
• Barrett, D. M. (1994). Vegetable blanching—How long is long enough? Am. Vegetable Grower 42(1):46–47.
   Google Scholar
• Bidawid, S., Farber, J. M., Sattar, S. A. and Hayward, S. (2000). Heat inactivation of hepatitis A virus in dairy foods. J. Food Prot. 63:522–528.
   PubMed Web of Science ®Google Scholar
• Bolton, D. J., McMahon, C. M., Doherty, A. M., Sheridan, J. J., McDowell, D. A., Blair, L. S. and Harrington, D. (2000). Thermal inactivation of Listeria monocytogenes and Y. enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort. J. Appl. Microbiol. 88:626–632.
   PubMed Web of Science ®Google Scholar
• Bourne, M. C. (1982). Food Texture and Viscosity: Concept and Measurement. Academic Press, New York.
   Google Scholar
• Bozkurt, H., D'Souza, D. H. and Davidson, P. M. (2013). Determination of the thermal inactivation kinetics of the human norovirus surrogates, murine norovirus and feline calicivirus. J. Food Prot. 76:79–84.
   PubMed Web of Science ®Google Scholar
• Bozkurt, H., D'Souza, D. H. and Davidson, P. M. (2014a). Determination of thermal inactivation kinetics of hepatitis A virus in blue mussel (Mytilus edulis) homogenate. Appl. Environ. Microbiol. 80:3191–3197.
   PubMed Web of Science ®Google Scholar
• Bozkurt, H., D'Souza, D. H. and Davidson, P. M. (2014b). A comparison of the thermal inactivation kinetics of human norovirus surrogates and hepatitis A virus in buffered cell culture medium. Food Microbiol. 80:212–217.
   Web of Science ®Google Scholar
• Bozkurt, H., D'Souza, D. H. and Davidson, P. M. (2014c). Thermal inactivation of human norovirus surrogates in spinach and measurement of its uncertainty. J. Food Prot. 77:276–283.
   PubMed Web of Science ®Google Scholar
• Bozkurt, H., Leiser, S., Davidson, P. M. and D'Souza, D. H. (2014d). Thermal inactivation kinetic modeling of human norovirus surrogates in blue mussel (Mytilus edulis) homogenate. Int. J. Food Microbiol. 172:130–136.
   PubMed Web of Science ®Google Scholar
• Bozkurt, H., D'Souza, D. H. and Davidson, P. M. (2015a). Thermal inactivation kinetics of human norovirus surrogates and hepatitis A virus in turkey deli meat. Appl. Environ. Microbiol. 81:4850–4859.
   PubMed Web of Science ®Google Scholar
• Bozkurt, H., D'Souza, D. H. and Davidson, P. M. (2015b). Thermal inactivation of hepatitis A virus in homogenized clams (Mercenaria mercenaria). J. Appl. Microbiol. 119:834–844.
   PubMed Web of Science ®Google Scholar
• Bozkurt, H., Ye, X., Harte, F., D'Souza, D. H. and Davidson, P. M. (2015c). Thermal inactivation kinetics of hepatitis A virus in spinach. Int. J. Food Microbiol. 193:147–151.
   PubMed Web of Science ®Google Scholar
• Buckow, R., Isbarn, S., Knorr, D., Heinz, V. and Lehmacher, A. (2008). Predictive model for inactivation of feline calicivirus, a norovirus surrogate, by heat and high hydrostatic pressure. Appl. Environ. Microbiol. 74:1030–1038.
   PubMed Web of Science ®Google Scholar
• Buduamoako, E., Toora, S., Walton, C., Ablett, R. F. and Smith, J. (1992). Thermal death times for Listeria monocytogenes in lobster meat. J. Food Prot. 55:211–213.
   Web of Science ®Google Scholar
• Cannon, J. L., Papafragkou, E., Park, G. W., Osborne, J., Jaykus, L. J. and Vinjé, J. (2006). Surrogates for the study of norovirus stability and inactivation in the environment: a comparison of murine norovirus and feline calicivirus. J. Food Prot. 69:2761–2765.
   PubMed Web of Science ®Google Scholar
• CDC. (2006). Botulism associated with commercial carrot juice-Georgia and Florida, September 2006. Morbidity and Mortality Weekly Report (MMWR). 55(Dispatch):1–2. Centers for Disease Control. Available at http://www.cdc.gov/mmwr/preview/mmwrhtml/mm55d106a1.htm. Accessed October 6, 2006.
   Google Scholar
• CDC. (2011). CDC estimates of foodborne illness in the United States. Centers for Disease Control and Prevention. Available at: http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html#illness
   Google Scholar
• Cerf, O. and Condron, R. (2006). Coxiella burnetii and milk pasteurization: an early application of the precautionary principle? Epidemiol. Infect. 134:946–951.
   PubMed Web of Science ®Google Scholar
• Code of Federal Regulations. (2009). 21 CFR 118. Prevention of Salmonella Enteritidis in Shell Eggs during Production, Storage, and Transportation. U.S. Government Printing Office, Washington, D.C. Federal Register. 74(130):33030–33101.
   Google Scholar
• Code of Federal Regulations. (2011). 21 CFR 120.24 U.S. Government Printing Office, Washington, D.C..
   Google Scholar
• Code of Federal Regulations. (2012a). 9 CFR 590. Inspection of Egg and Egg Products. U.S. Government Printing Office, Washington, D.C..
   Google Scholar
• Code of Federal Regulations. (2012b). 9 CFR 590:570.U.S. Government Printing Office, Washington, D.C..
   Google Scholar
• Code of Federal Regulations. (2012c). 9 CFR 590:575.U.S. Government Printing Office, Washington, D.C..
   Google Scholar
• Codex Alimentarius Commission. (1999). Codex code of hygienic practice for refrigerated packaged foods with extended shelf life, CAC/RCP 46.
   Google Scholar
• Croci, L., Ciccozzi, M., De Medici, D., Di Pasquale, S., Fiore, A., Mele, A. and Toti, L. (1999). Inactivation of hepatitis A virus in heat-treated mussels. J. Appl. Microbiol. 87:884–888.
   PubMed Web of Science ®Google Scholar
• Croci, L., De Medici, D., Di Pasquale, S. and Toti, L. (2005). Resistance of hepatitis A virus in mussels subjected to different domestic cooking. Int. J. Food Microbiol. 105:139–144.
   PubMed Web of Science ®Google Scholar
• Croci, L., Suffreddini, E., Di Pasquale, S. and Cozzi, L. (2012). Detection of Norovirus and Feline Calicivirus in spiked mollusks subjected to heat treatments. Food Contr. 25:17–22.
   Web of Science ®Google Scholar
• CSIRO Food and Nutritional Sciences. (2010). Make it Safe: A Guide to Food Safety. CSIRO Publishing, Collingwood.
   Google Scholar
• De-Angelis, M., Di-Cagno, R., Huet, C., Crecchio, C., Fox, P. F. and Gobbetti, M. (2004). Heat shock response in Lactobacillus plantarum. Appl. Environ. Microbiol. 70:1336–1346.
   PubMed Web of Science ®Google Scholar
• Deboosere, N., Pinon, A., Delobel, A., Temmam, S., Morin, T., Merle, G., Blaise-Boisseau, S., Perelle, S. and Vialette, M. (2010). A predictive microbiology approach for thermal inactivation of hepatitis A virus in acidified berries. Food Microbiol. 27:962–967.
   PubMed Web of Science ®Google Scholar
• Deboosere, N., Legeay, O., Caudrelier, Y. and Lange, M. (2004). Modelling effect of physical and chemical parameters on heat inactivation kinetics of hepatitis A virus in a fruit model system. Int. J. Food Microbiol. 93:73–85.
   PubMed Web of Science ®Google Scholar
• Dolin, R., Blacklow, N., DuPont, H., Buscho, R., Wyatt, R., Kasel, J., Homick, R. and Chanock, R. (1972). Biological properties of Norwalk agent of acute infectious nonbacterial gastroenteritis. P. Soc. Exp. Biol. Med. 140:578–583.
   PubMed Web of Science ®Google Scholar
• Doultree, J. C., Druce, J. D., Birch, C. J., Bowden, D. S. and Marshall, J. A. (1999). Inactivation of feline calicivirus, a Norwalk virus surrogate. J. Hosp. Infect. 41:51–57.
   PubMed Web of Science ®Google Scholar
• Downing, D. L. (1996). A Complete Course in Canning and Related Processes 13th ed-Book II: Microbiology, Packaging, HACCP & Ingredients. Woodhead Publishing, Cambridge, UK.
   Google Scholar
• Duizer, E., Bijkerk, P., Rockx, B., de Groot, A., Twisk, F. and Koopmans, M. (2004). Inactivation of caliciviruses. Appl. Environ. Microbiol. 70:4538–4543.
   PubMed Web of Science ®Google Scholar
• European Food Safety Authority (EFSA). (2011). Scientific opinion on an update on the present knowledge on the occurrence and control of foodborne viruses. Available at http://www.efsa.europa.eu/fr/efsajournal/doc/2190.pdf. Accessed 9 August 2015.
   Google Scholar
• European Chilled Food Federation (ECFF). (2006). Recommendations for the production of prepacked chilled food, 2nd ed. Available at http://www.ecff.net/images/ECFF_Recommendations_2nd_ed_18_12_06.pdf. Accessed 9 August 2015.
   Google Scholar
• Elez-Martínez, P. and Martín-Belloso, O. (2007). Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chem. 102:201–209.
   Web of Science ®Google Scholar
• Enright, J. B., Sadler, W. W. and Thomas, R. C. (1957). Thermal inactivation of Coxiella Burnetti and its relation to pasteurization of milk. Public Health Monogr. No. 47.
   Google Scholar
• Enright, J. B. (1961). The pasteurization of cream, chocolate milk and ice cream mixes containing the organism of Q fever. J. Milk Food Technol. 24:351–355.
   Web of Science ®Google Scholar
• Ercan, S. S. and Soysal, Cigdem. (2011). Effect of ultrasound and temperature on tomato peroxidase. Ultrason. Sonochem. 18:689–695.
   PubMed Web of Science ®Google Scholar
• Espachs-Barroso, A., Loey, A. V., Hendrickx, M. and Martin-Belloso, O. (2006). Inactivation of plant pection methylesterase by thermal or high intensity pulsed electric field treatments. Innov. Food Sci. Emerg. Technol. 7:40–48.
   Web of Science ®Google Scholar
• European Commission (EC). (2004). Corrigendum to Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Off. J. Eur. Union. L139, 30 April 2004.
   Google Scholar
• Fachin, D., Van Leoy, A. M., Ly Nguyen, B., Verlent, I. and Hendrickx, M. E. (2003). Inactivation kinetics of polygalacturonase in tomato juice. Innov. Food Sci. Emerg. Technol. 4:135–142.
   Google Scholar
• FDA. (2004). Guidance for Industry: Juice HACCP Hazards and Controls Guidance 1sted; final guidance. U.S. Food and Drug Administration, Department of Health and Human Service. Available at http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Juice/ucm072557.htm. Accessed 9 August 2015.
   Google Scholar
• FDA. (2011a). Grade “A” Pasteurized Milk Ordinance. U.S. Food and Drug Administration, Department of Health and Human Services.Available at http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM291757.pdf. Accessed 9 August 2015.
   Google Scholar
• FDA. (2011b). Fish and fisheries products hazards and control guidance, 4rd ed. U.S. Food and Drug Administration, Department of Health and Human Services. Available at http://www.fda.gov/downloads/food/guidanceregulation/ucm251970.pdf. Accessed 9 August 2015.
   Google Scholar
• FFDCA. (1938). Federal Food Drug and Cosmetic Act (June 25, 1938). Government Printing Office, Washington D.C. Available at http://www.gpo.gov/fdsys/pkg/USCODE-2010-title21/pdf/USCODE-2010-title21-chap9.pdf. Accessed 9 August 2015.
   Google Scholar
• Fernández, A., Ocio, M. J., Fernández, P. S. and Martínez, A. (2001). Effect of heat activation and inactivation conditions on germination and thermal resistance parameters of Bacillus cereus spores. Int. J. Food Microbiol. 63:257–264.
   PubMed Web of Science ®Google Scholar
• FSMA. (2011). Food Safety Modernization Act. PL 111–353 (Jan. 4, 2011). Government Printing Office, Washington D.C. Available at http://www.gpo.gov/fdsys/pkg/PLAW-111publ353/pdf/PLAW-111publ353.pdf. Accessed 9 August 2015.
   Google Scholar
• Franz, C. M. A. P. and vonHoly, A. (1996). Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum packaged vienna sausages. Int. J. Food Microbiol. 29:59–73.
   PubMed Web of Science ®Google Scholar
• Gaze, J. E. and Brown, G. D. (1990). Determination of the heat resistance of a strain of non-proteolytic Clostridium botulinum type B and a strain of type E, heated in cod and carrot homogenate over the temperature range 70 to 92°C. Campden Food and Drink Research Association Technical Memorandum N. 592. Chipping Campden, UK.
   Google Scholar
• Gibson, K. E. and Schwab, K. J. (2011). Thermal inactivation of human norovirus surrogates. Food Environ. Virol. 3:74–77.
   Web of Science ®Google Scholar
• Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandăo, T. R. S. and Silva, C. L. M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. J. Food Eng. 97:574–581.
   Web of Science ®Google Scholar
• Greve, L. C., McArdle, R. N., Gohlke, J. R. and Labavitch, J. M. (1994a). Impact of heating on carrot firmness: Changes in cell wall components. J. Agric. Food Chem. 42:2900–2906.
   Web of Science ®Google Scholar
• Greve, L. C., Shackel, K. A., Ahmadi, H., McArdle, R. N., Gohlke, J. R. and Labavitch, J. M. (1994b). Impact of heating on carrot firmness: Contribution of cellular turgor. J. Agric. Food Chem. 42:2896–2899.
   Web of Science ®Google Scholar
• Guiavarc'h, Y., Sila, D., Duvetter, T., Van Loey, A. and Hendrickx, M. (2003). Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: A basis for TTI development. Enzyme Microb. Tech. 33:544–555.
   Web of Science ®Google Scholar
• Harlow, J., Oudit, D., Hughes, A. and Mattison, K. (2011). Heat inactivation of hepatitis A virus in shellfish using steam. Food Environ. Virol. 3:31–34.
   Web of Science ®Google Scholar
• Hernández-Carrión, M., Hernando, I. and Quiles, A. (2014). High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper. Innov. Food Sci. Emerg. Technol. 26:76–85.
   Web of Science ®Google Scholar
• Hewitt, J., Rivera-Aban, M. and Greening, G. E.. (2009). Evaluation of murine norovirus as a surrogate for human norovirus and hepatitis A virus in heat inactivation studies. J. Appl. Microbial. 107:65–71.
   PubMed Web of Science ®Google Scholar
• Hirneisen, K. A., Black, E. P., Cascarino, J. L., Fino, V. R., Hoover, D. G. and Kniel, K. E. (2010). Viral inactivation in foods: A review of traditional and novel food-processing technologies. Compr. Rev. Food Sci. F. 9:3–20.
   Web of Science ®Google Scholar
• Horm, K. M. and D'Souza, D. H. (2011). Survival of human norovirus surrogates in milk, orange, and pomegranate juice, and juice blends at refrigeration (4°C). Food Microbiol. 28:1054–1061.
   PubMed Web of Science ®Google Scholar
• Howard, L. R., Burma, P. and Wagner, A. B. (1997). Firmness and cell wall characteristics of pasteurized Jalapeño pepper rings as affected by preheating and storage. J. Food Sci. 62:89–112.
   Web of Science ®Google Scholar
• Huang, I. P. D., Yousef, A. E., Marth, E. H. and Matthews, M. E. (1992). Thermal inactivation of Listeria monocytogenes in chicken gravy. J. Food Prot. 55:492–496.
   Web of Science ®Google Scholar
• Indrawati Van Loey, A. M., Ludikhuyze, L. R. and Hendrickx, M. E. (1999). Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): A kinetic inactivation study. Biotechnol. Prog. 15:273–277.
   PubMed Web of Science ®Google Scholar
• Indrawati, I., Van Loey, A., Ludikhuyze, L. and Hendrickx, M. (2001). Pressure-temperature inactivation of lipoxygenase in green peas (Pisum sativum): A kinetic study. J. Food Sci. 66:686–693.
   Web of Science ®Google Scholar
• Jin, T., Zhang, H., Boyd, G. and Tang, J. (2008). Thermal resistance of Salmonella Enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. J. Food Eng. 84:608–614.
   Web of Science ®Google Scholar
• Johne, R., Trojnar, E., Filter, M. and Hofmann, J. (2016). Thermal stability of hepatitis E virus estimated by a cell culture method. Appl. Environ. Microbiol. 82:4225–4231.
   Google Scholar
• Juneja, V. K. (2007). Thermal inactivation of Salmonella spp. in ground chicken breast or thigh meat. Int. J. Food Sci. Technol. 42:1443–1448.
   Web of Science ®Google Scholar
• Juneja, V. K. and Marmer, B. S. (1999). Lethality of heat to Escherichia coli O157:H7: D-and z-value determinations in turkey, lamb and pork. Food Res. Int. 32:23–28.
   Web of Science ®Google Scholar
• Juneja, V. K., Snyder, O. P. and Marmer, B. S. (1997). Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D-and z-values. Int. J. Food Microbiol. 35:231–237.
   PubMed Web of Science ®Google Scholar
• Jung, Y. S. and Beuchat, L. R. (2000). Sensitivity of multidrug-resistant Salmonella typhimurium DT104 to organic acids and thermal inactivation in liquid egg products. Food Microbiol. 17:63–71.
   Web of Science ®Google Scholar
• Keswani, J. and Frank, J. F. (1998). Thermal inactivation of Mycobacterium paratuberculosis in milk. J. Food Prot. 61:974–978.
   PubMed Web of Science ®Google Scholar
• Knockaert, G., Lemmens, L., Van Buggenhout, S., Hendrickx, M. and Van Loey, A. (2012). Changes in β-carotene bioaccessibility and concentration during processing of carrot puree. Food Chem. 133:60–67.
   Web of Science ®Google Scholar
• Koo, K. M, Kim, H. W., Lee, D. S., Lyu, E. S. and Paik, H. D. (2008). Quality changes during storage of cook-chilled soybean sprouts. Food Sci. Biotechnol. 17:540–546.
   Web of Science ®Google Scholar
• Koopmans, M. and Duizer, E. (2004). Foodborne viruses: an emerging problem. Int. J. Food Microbiol. 90:23–41.
   PubMed Web of Science ®Google Scholar
• Koskiniemi, G. B., Truong, V. D., McFeeters, R. F. and Simunovic, J. (2013). Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT-Food Sci. Technol. 54:157–164.
   Web of Science ®Google Scholar
• Lau, M. H. and Tang, J. (2002). Pasteurization of pickled asparagus using 915 MHz microwaves. J. Food Eng. 51:283–290.
   Web of Science ®Google Scholar
• Lau, M. H., Tang, J. and Swanson, B. G. (2000). Kinetics of textural and color changes in green asparagus during thermal treatments. J. Food Eng. 45:231–236.
   Web of Science ®Google Scholar
• Lee, Y. and Howard, L. (1999). Firmness and phytochemical losses in pasteurized yellow banana peppers (Capsicum annuum) as affected by calcium chloride and storage. J. Agric. Food Chem. 47:700–703.
   PubMed Web of Science ®Google Scholar
• Lemmens, L., Colle, I., Knockaert, G., Van Buggenhout, S., Van Loey, A. and Hendrickx, M. (2013). Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces. Food Res. Int. 50:525–533.
   Web of Science ®Google Scholar
• Ling, B., Tang, J., Kong, F., Mitcham, E. J. and Wang, S. (2015). Kinetics of food quality changes during thermal processing: A review. Food Bioprocess Technol. 8:343–358.
   Web of Science ®Google Scholar
• Ly-Nguyen, B., Loey, A. V., Fachin, D., Verlent, I., Wati, I. and Hendrickx, M. (2002). Partial purification, characterization and thermal and high-pressure inactivation of pection methylesterase from carrots (Daucus carrota L.). J. Agric. Food Chem. 50:5437–5444.
   PubMed Web of Science ®Google Scholar
• Ly-Nguyen Loey, A. V., Fachin, D., Verlent, I., Wati, I. and Hendrickx, M. (2003). Mild-heat and high pressure inactivation of carrot pectin methylesterase: A kinetic study. J. Food Sci. 4:1377–1383.
   Google Scholar
• Loong, M. N. and Goh, H. K. (2004). Colour degradation of acidified vegetable juice. Int. J. Food Sci. Technol. 39:437–441.
   Web of Science ®Google Scholar
• Meanwell, L. J. (1927). An investigation into the effect of pasteurization on the bovine tubercle Bacillus in naturally infected tuberculous milk. J. Hyg. 26:392–402.
   PubMedGoogle Scholar
• Miettinen, H., Arvola, A. and Wirtanen, G. (2005). Pasteurization of rainbow trout roe: Listeria monocytogenes and sensory analyses. J. Food Prot. 68:1641–1647.
   PubMed Web of Science ®Google Scholar
• Morales-Blancas, E. F., Chandia, V. E. and Cisneros-Zevallos, L. (2002). Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrot. Food Chem. Toxicol. 67:146–154.
   Google Scholar
• Murphy, S. C. (2009). Shelf-life of fluid milk products-microbial spoilage-The evaluation of shelf-life. Dairy Foods Science Notes. Cornell Univ. Available at http://foodscience.cornell.edu/cals/foodsci/extension/upload/CU-DFScience-Notes-Bacteria-Milk-Shelf-Life-Evaluaton-06–09.pdf. Accessed 9 August 2015.
   Google Scholar
• Murphy, R. Y., Beard, B. L., Martin, E. M., Duncan, L. K. and Marcy, J. A. (2004a). Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork. J. Food Sci. 69:97–101.
   Web of Science ®Google Scholar
• Murphy, R. Y., Davidson, M. A. and Marcy, J. A. (2004b). Process lethality prediction for Escherichia coli O157:H7 in raw franks during cooking and fully cooked franks during post-cook pasteurization. J. Food Sci. 69:112–116.
   Web of Science ®Google Scholar
• National Advisory Committee on Microbiological Criteria for Foods (NACMCF). (1992). Vacuum or modified atmosphere packaging for refrigerated raw fishery products. Adopted March 20, 1992. Accessed at http://www.fsis.usda.gov/OPHS/nacmcf/past/map_fishery.htm. Accessed 9 August 2015.
   Google Scholar
• National Advisory Committee on Microbiological Criteria for Foods (NACMCF). (2006). Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization. J. Food Prot. 69:1190–1216.
   PubMed Web of Science ®Google Scholar
• Odriozola-Serrano, I., Soliva-Fortuny, R. and Martín-Belloso, O. (2008). Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innov. Food Sci. Emerg. Technol. 9:272–279.
   Web of Science ®Google Scholar
• Odriozola-Serrano, I., Soliva-Fortuny, R., Hernández-Jover, T. and Martín-Belloso, O. (2009). Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric field compared with conventional thermal treatments. Food Chem. 112:258–266.
   Web of Science ®Google Scholar
• Oteiza, J. M., Giannuzzi, L. and Califano, A. N. (2003). Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product. Food Res. Int. 36:703–712.
   Web of Science ®Google Scholar
• Pearce, L. E., Truong, H. T., Crawford, R. A., Yates, G. F. and Cavaignac Sde Lisle, G. W. (2001). Effect of turbulent-flow pasteurization on survival of Mycobacterium avium subsp. paratuberculosis added to raw milk. Appl. Environ. Microbiol. 67:3964–3969.
   PubMed Web of Science ®Google Scholar
• Peng, J., Tang, J., Barrett, D. M., Sablani, S. S. and Powers, J. (2014). Kinetics of carrot texture degradation under pasteurization conditions. J. Food Eng. 122:84–91.
   Web of Science ®Google Scholar
• Rayman, A. and Baysal, T. (2011). Yield and quality effects of electroplasmolysis and microwave application on carrot juice production and storage. J. Food Sci. 76:C598–C605.
   Google Scholar
• Rejano, L., Sanchez, A. H., De Castro, A. and Montano, A. (1997). Chemical characteristics and storage stability of pickled garlic prepared using different processes. J. Food Sci. 62:1120–1123.
   Web of Science ®Google Scholar
• Rodriguez-Amaya, D. B. and Kimura, M. (2004). HarvestPlus Handbook for Carotenoid Analysis. HarvestPlus, Washington D.C..
   Google Scholar
• Roldán, E., Sánchez-Moreno, C., de Ancos, B. and Cano, M. P. (2008). Characterization of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chem. 108:907–916.
   PubMed Web of Science ®Google Scholar
• Sair, A. I., D'Souza, D. H. and Jaykus, L. A. (2002). Human enteric viruses as causes of foodborne disease. Compr. Rev. Food Sci. F. 1:73–89.
   Google Scholar
• Scheerens, J. C. (2001). Phytochemicals and the consumer: Factors affecting fruit and vegetable consumption and the potential for increasing small fruit in the diet. HortTechnology 11:547–556.
   Web of Science ®Google Scholar
• Schultz, A. K., Anthon, G. E., Dungan, S. R. and Barrett, D. M. (2014). Effect of pectin methylesterase on carrot (Daucus carota) jucie cloud stability. J. Agric. Food Chem. 62:1111–1118.
   PubMed Web of Science ®Google Scholar
• Schuman, J. D. and Sheldon, B. W. (1997). Thermal resistance of Salmonellaspp. and Listeria monocytogenes in liquid egg yolk and egg white. J. Food Prot. 60:634–638.
   Web of Science ®Google Scholar
• Schuman, J. D., Sheldon, B. W. and Foegeding, P. M. (1997). Thermal resistance of Aeromonas hydrophila in liquid whole egg. J. Food Prot. 60:231–236.
   Web of Science ®Google Scholar
• Selby, T. L., Berzins, A., Gerrard, D. E., Corvalan, C. M., Grant, A. L. and Linton, R. H. (2006). Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization. Meat Sci. 74:425–434.
   PubMed Web of Science ®Google Scholar
• Seo, K., Lee, J. E., Lim, M. Y., Ko, G. (2012). Effect of temperature, pH, and NaCl on the inactivation kinetics of murine norovirus. J. Food Prot. 75:533–540.
   PubMed Web of Science ®Google Scholar
• Shi, J., Maguer, M. L., Bryan, M. and Kakuda, Y. (2003). Kinetics of lycopene degradation in tomato puree by heat and light irradiation. J. Food Process Eng. 25:485–498.
   Web of Science ®Google Scholar
• Sila, D. N., Duvetter, T., Roeck, A. D., Verlent, I., Smout, C., Moates, G. K., Hills, B. P., Waldron, K. K., Hendrickx, M. and Loey, A. V. (2008). Texture changes of processed fruits and vegetables: Potential use of high-pressure processing. Trends Food Sci. Technol. 19:309–319.
   Web of Science ®Google Scholar
• Silva, F. V. M. and Gibbs, P. A. (2010). Non-proteolytic Clostridium Botulinum spores in low-acid cold-distributed foods and design of pasteurization processes. Trends Food Sci. Technol. 21:95–105.
   Web of Science ®Google Scholar
• Silva, F. V. M. and Gibbs, P. A. (2012). Thermal pasteurization requirements for the inactivation of Salmonella in foods. Food Res. Int. 45:695–699.
   Web of Science ®Google Scholar
• Silva, F. V. M., Gibbs, P. A., Nunez, H., Almonacid, S. and Simpson, R. (2014). Thermal Processes: Pasteurization. Encyclopedia of Food Microbiology, 577–595. 2nd edition. Academic Press, San Diego.
   Google Scholar
• Stanley, D. W., Bourne, M. C., Stone, A. P. and Wismer, W. V. (1995). Low temperature blanching effects on chemistry firmness and structure of canned green beans and carrots. J. Food Sci. 60:327–333.
   Web of Science ®Google Scholar
• Steinfeld, J. I., Francisco, J. S. and Hase, W. L. (1998). Chemical Kinetics and Dynamics. 2nd ed. Prentice Hall, Upper Saddle River, NJ.
   Google Scholar
• Teixeira, A. A. (2014). Thermal food preservation technology (pasteurization, sterilization, canning, and blanching). in Conventional and Advanced Food Processing Technologies (ed S. Bhattacharya). John Wiley & Sons, Ltd, Chichester, UK.
   Google Scholar
• Terefe, N. S., Buckow, R. and Versteeg, C. (2014). Quality-related enzymes in fruit and vegetable products: Effects of novel food processing technologies, part1: High pressure processing. Crit. Rev. Food Sci. Nutr. 54(1):24–63.
   PubMed Web of Science ®Google Scholar
• Thomas, C. T., White, J. C. and Longree, K. (1966). Thermal resistance of Salmonellae and Staphylococci in foods. Appl. Microbiol. 14:815–820.
   PubMedGoogle Scholar
• Toora, S., Buduamoako, E., Ablett, R. F. and Smith, J. (1992). Effect of high-temperature short-time pasteurization, freezing and thawing and constant freezing, on the survival of Yersinia enterocolitica in milk. J. Food Prot. 55:803–805.
   PubMed Web of Science ®Google Scholar
• Torregrosa, F., Esteve, M. J., Frígola, A. and Cortés, C. (2006). Ascorbic acid stability during refrigerated storage of orange-carrot juice treated by high pulsed electric field and comparison with pasteurized juice. J. Food Eng. 73:339–345.
   Web of Science ®Google Scholar
• Tuladhar, E., Bouwknegt, M., Zwietering, M. H., Koopmans, M. and Duizer, E. (2012). Thermal stability of structurally different viruses with proven or potential relevance to food safety. J. Appl. Microbiol. 112:1050–1057.
   PubMed Web of Science ®Google Scholar
• Ünal, M. and Bellur, E. (2009). Extraction and characterisation of pectin methylesterase from black carrot (Daucus carota L.). Food Chem. 116:836–840.
   Web of Science ®Google Scholar
• U.S. Department of Agriculture, Agricultural Research Service. (1969). Egg pasteurization manual. ARS 74–78. U.S. Department of Agriculture, Agricultural Research Service, Albany, Calif.
   Google Scholar
• Van Boekel, M. A. J. S. (2008). Kinetic modeling of food quality: A critical review. Compr. Rev. Food Sci. F. 7:144–158.
   Web of Science ®Google Scholar
• Van Buggenhout, S., Sila, D. N., Duvetter, T., Van Loey, A. and Hendrickx, M. (2009). Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering. Compr. Rev. Food Sci. F. 8:105–117.
   Web of Science ®Google Scholar
• Van Duyn, M. A. S. (1999). Year 2000 Dietary Guidelines: The Case for Fruit and Vegetables First—A Scientific Overview for the Health Professional. Produce for Better health Foundation, Wilminton, DE.
   Google Scholar
• Vervoort, L., Van der Plancken, I., Grauwet, T., Verlinde, T., Matser, A., Hendrickx, M. and Van Loey, A. (2012). Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis. Innov. Food Sci. Emerg. Technol. 15:1–13.
   Web of Science ®Google Scholar
• Wilbey, R. A. (2014). Heat treatment of foods: principles of pasteurization. Encyclopedia of Food Microbiology, 169–174. 2nd edition. Academic Press, San Diego.
   Google Scholar
• Zang, J., Wang, D. and Zhao, G. (2013). Mechanism of discoloration in processed garlic and onion. Trends Food Sci. Technol. 30:162–173.
   Web of Science ®Google Scholar
• Zhao, L., Wang, S., Liu, F., Dong, P., Huang, W., Xiong, L. and Liao, X. (2013). Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks. Innov. Food Sci. Emerg. Technol. 17:27–36.
   Web of Science ®Google Scholar
• Zheng, H. and Lu, H. (2011). Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food Chem. 128:1087–1093.
   Web of Science ®Google Scholar
• Zhou, C., Liu, W., Zhao, J., Yuan, C., Song, Y., Chen, D., Ni, Y. and Li, Q. (2014). The effect of high hydrostatic pressure on the microbiological quality and physical-chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage. Innov. Food Sci. Emerg. Technol. 21:24–34.
   Web of Science ®Google Scholar