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OverviewSilver and ionization are used in many applications involving contact with perishable food. Their general antimicrobial activity at standard conditions (e.g. JIS Z 2801) is described in several publications. However, the specific conditions encountered in the perishable food supply chain, such as low temperatures or prevalent microorganisms are not considered in these tests. Furthermore, studies on the influence of food residuals on the rate of bactericidal activity are rare. Thus, the objective of this thesis was the assessment of antimicrobial methods with regard to their ability to reduce airborne and surface bacteria during processing and storage of perishable food. In particular, possible influencing factors on the rate of antimicrobial activity were investigated, such as temperature, food residuals and microflora. Based on the results, an evaluation scheme was developed for the assessment of antimicrobial techniques with regard to the prevailing requirement profiles for the respectively application area. Full Product DetailsAuthor: Yvonne IlgPublisher: Sudwestdeutscher Verlag Fur Hochschulschriften AG Imprint: Sudwestdeutscher Verlag Fur Hochschulschriften AG Dimensions: Width: 15.20cm , Height: 0.60cm , Length: 22.90cm Weight: 0.163kg ISBN: 9783838121437ISBN 10: 3838121430 Pages: 104 Publication Date: 02 November 2010 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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