ABSTRACT
Changes in consumers’ desires in recent years have led to requirements for foods that are more convenient to store and prepare for consumption, are higher in quality and freshness, are more natural, and are nutritionally healthier than before (Figure 1.1). The reactions of food scientists and technologists to these changed requirements have included research and development into less severe or “ minimal” preservation and processing methods. Many of these methods have been based on the use of existing preservation methods in new ways, particularly in new combinations (Figure 1.2). However, it is important to remember that these minimal preservation technologies generally result in a reduction in the intrinsic preservation of foods and, therefore, introduce a potential reduction in their microbiological stability and safety (AAIR, 1995). Thus, in the development of new markets, it is important that any new technolo gies retain or even improve upon the effectiveness of preservation and the insurance of safety that might otherwise be lost. This is particularly true for the radically new technologies that offer new ways of inactivating microorgan-
isms in foods that are essentially low-or nonthermal (Barbosa-Canovas et al., 1995).
