ABSTRACT
Consumer trends are changing, as high quality foods with fresh-like attributes are increasingly in demand (Gould, 1995). Consequently, less extreme treatments and/or additives are required. Gould (1992) identified fresh appearance and less heat and chill damage, acid, salt, sugar, and fat as just some food characteristics that must be attained in response to consumer demands. To satisfy these requirements, changes in the traditionally used preservation techniques must be achieved. Since these changes have important and significant microbiological implications, the safety, quality, and marketability of foods will be focused on the use of alternative emerging technologies.
