Abstract
Some important procedures for the preservation of foods (heating treatments, cooling, freezing, gazing) are considered from microbiological view. The effects of water activity and pH-value upon thermal inactivation of microorganisms is shown. The importance of microbiology of packaging materials is pointed out, microbiological methods in this field being summarized. The usual procedures for sterilization of packaging materials for aseptic packaging are described.
| Translated title of the contribution | Microbiological Aspects of Food Technology and Food Packaging. |
|---|---|
| Original language | German |
| Pages | 49-54 |
| Number of pages | 6 |
| Volume | 29 |
| No | 7 |
| Specialist publication | Verpackungs - Rundschau |
| State | Published - 1978 |