Code
179P7911
Duration
01 December 2011 → 31 December 2013
Funding
Regional and community funding: IWT/VLAIO
Promotor
Research disciplines
-
Agricultural and food sciences
- Agriculture, land and farm management
- Biotechnology for agriculture, forestry, fisheries and allied sciences
- Fisheries sciences
Keywords
food
essential oils
water
food industry
antimicrobial
Project description
Raw, unprocessed food products like meat, fish and fresh vegetables are rinced with water to reduce the unwanted microbial load on the product. These are pathogenic bacteria, spoilage microflora and hygienic indicators. This project evaluates the use of essential oils, as antimicrobial component added to water, for the disinfection of process and washing water, and the reduction of microbial load on the fresh food product.