Overarching Principles: Kinetics and Pathogens of Concern for All Technologies.

The article presents the models and kinetic parameters used to present and compare microbial inactivation data from thermal, pressure and electromagnetic processes applied to the food industry. These models and parameters are used for the development of food preservation processes to ensure the safety of the consumers. The parameters used to evaluate and report microbial destruction as a function of process parameters include empirical coefficients experimentally determined from microbial reduction kinetics, as well as constants from expressions based on chemical reaction kinetics.