New strategies for minimally processed foods. The role of multitarget preservation/Nuevas estrategias para los alimentos mínimamente procesados. La conservación "multiblanco"

Abstract

Minimally processed foods represent a problem from the point of view of microbiological safety, since their processing implies a loss of extrinsic and intrinsic preservation factors. This paper analyzes the microbiological status of minimally processed foods and the prospects to extend their microbiological safety by the hurdles technology. Some issues to be taken into account for this technology are also considered