Inactivation of foodborne pathogens in food model systems by radio frequency processing

High numbers of foodborne outbreaks are reported yearly despite many efforts of the food industry. In order to ensure food safety, novel processing technologies are of interest. Radio frequency heating as a thermal processing technology, already has applications within the food industry (e.g., blanching, thawing). However, knowledge on its utilization for improving food safety (i.e., pasteurization/sterilization), is scarce. This doctoral dissertation will study the potential of improving the food safety of fish products. The inactivation of pathogens in fish model systems by radio frequency processing will be studied in detail and predictive models will be developed. The aim is to fully understand the inactivation mechanism of radio frequencies under a variety of experimental conditions, producing safe and high quality food products.