1 Principles and applications of hurdle technology. - 1. 1 Introduction. - 1. 2 Examples of the hurdle effect. - 1. 3 Behaviour of microorganisms during food preservation. - 1. 4 Total quality of foods. - 1. 5 Application of hurdle technology in less developed countries. - 1. 6 Future potential. - References. - 2 Bacteriocins: natural antimicrobials from microorganisms. - 2. 1 Introduction. - 2. 2 Bacteriocin structure and function. - 2. 3 Genetics of bacteriocins from LAB. - 2. 4 Application of bacteriocins in food systems. - 2. 5 Future prospects for bacteriocins. - References. - 3 Natural antimicrobials from animals. - 3. 1 Introduction. - 3. 2 The phagosome. - 3. 3 Antibiotic peptides. - 3. 4 Protein amendment and production of antibiotic peptides. - 3. 5 The lactoperoxidase system (LPS). - 3. 6 Lysozymes. - 3. 7 Prospects. - References. - 4 Natural antimicrobials from plants. - 4. 1 Introduction. - 4. 2 Phytoalexins. - 4. 3 Organic acids. - 4. 4 Essential oils. - 4. 5 Phenolics pigments and related compounds. - 4. 6 Modes of action. - 4. 7 Health and legislative aspects. - 4. 8 Conclusions. - References. - 5 Food irradiation: current status and future prospects. - 5. 1 Introduction. - 5. 2 Development of national regulations. - 5. 3 Technical advantages and limitations of food irradiation. - 5. 4 Limitations of food irradiation. - 5. 5 Consumer acceptance of irradiated food. - 5. 6 Commercial applications of food irradiation. - 5. 7 International co-operation in the field of food irradiation. - 5. 8 Conclusions. - References. - 6 Microwave processing. - 6. 1 Introduction. - 6. 2 Introduction to microwaves and their interaction with food materials. - 6. 3 Microwaves and microorganisms. - 6. 4 Microwave processing equipment. - 6. 5 Case histories. - 6. 6 The future. - References. - 7 Hydrostatic pressure treatment of food: equipment and processing. - 7. 1 Introduction. - 7. 2 General description of an industrial high pressure system. - 7. 3 Current commercial applications of high pressure technology. - 7. 4 Current status of high hydrostatic pressure technology with a view to food processing. - 7. 5 The challenges of the commercial application of high pressure technology in the food industry. - 7. 6 Outlook. - Acknowledgements. - References. - 8 Hydrostatic pressure treatment of food: microbiology. - 8. 1 History and key issues of high pressure application. - 8. 2 Current applications. - 8. 3 Pressure effects of microorganisms. - 8. 4 Combination treatments. - 8. 5 Conclusions. - Acknowledgements. - References. - 9 Effect of heat and ultrasound on microorganisms and enzymes. - 9. 1 Historical perspective. - 9. 2 Destructive effect of combined treatments of heat and ultrasound under pressure: Mano-Thermo-Sonication (MTS). - 9. 3 Conclusions. - References. - 10 Electrical resistance heating of foods. - 10. 1 Introduction. - 10. 2 The physics of electrical heating. - 10. 3 Models for electrical heating. - 10. 4 Electrically processed foods. - 10. 5 Conclusions. - Acknowledgements. - References. - Nomenclature. - 11 High-voltage pulse techniques for food preservation. - 11. 1 Introduction. - 11. 2 Cell count reduction by using electricity: a historical review. - 11. 3 The Elsteril Process. - 11. 4 The influence of high-voltage pulses on microorganisms. - 11. 5 The influence of electric high-voltage pulses on food ingredients. - 11. 6 Mathematical modelling of cell count reduction. - 11. 7 Conclusions. - References. - 12 Preservation by microbial decontamination; the surface treatment of meats by organic acids. - 12. 1 Introduction. - 12. 2 Critical control points in carcass contamination. - 12. 3 Organic acids as meat decontaminants. - 12. 4 Effects of acid treatment on sensory properties. - 12. 5 Mode of application of acids; technologies available. - 12. 6 Acceptability of acid treatment. - 12. 7 Conclusions and actions needed. - Acknowledgements. - References. - 13 Advances and potential for aseptic processing. - 13. 1 Aseptic technology. - 13. 2 Regulatory effects. - 13. 3 Aspects of food manufacturing practice. - 13. 4 GMP guidelines. - 13. 5 Design and development. - 13. 6 Commissioning tests. - 13. 7 Manufacturing directive. - 13. 8 Economics and market trends. - 13. 9 Conclusions. - References. - 14 Advances in modified-atmosphere packaging. - 14. 1 Introduction. - 14. 2 Market status and potential. - 14. 3 Microbiology of MAP. - 14. 4 Developments in MAP. - 14. 5 The future. - Acknowledgement. - References. Language: English