Freeze drying Freeze-drying was first discovered by the Incas, who noticed that food stored at high altitudes would freeze and then dehydrate over time. The process was refined during World War II when it was used to preserve blood products and medicine, but it was NASA that turned the process into an art form.

Coffee was one of the first freeze dried food products to be produced, but now vegetables, fruits, meats, fish, dairy products, herbs and food flavourings can be successfully freeze dried.

Ron Smith

Freeze-drying does help to decrease the number of pathogens in raw food, but many of these pathogens can survive freeze-drying, so no raw diet is truly safe, although commercial diets that have been freeze-dried may have a lower contamination amount than non-processed raw foods.

… Nevertheless, lyophilization is the most suitable method for the stabilization of live and attenuated virus vaccines. [2] After decades of investigation on stabilization and destabilization steps during freeze drying, process parameters and the optimal formulation of components are still not standardized yet.

Consumers at high risk for contracting listeriosis (e.g. pregnant women and the elderly) should reheat deli meats immediately before consumption. FREEZING – Listeria is not killed by freezing. Growth is arrested altogether, but normal growth will be resumed after thawing.

Background: Freeze-drying is a technology widely used during the production of plasma-derived medicinal products. Several studies have shown that freeze-drying can also result in virus inactivation and particularly of hepatitis A virus (HAV).

Cook left-over foods or ready-to-eat foods, such as hot dogs, until steaming hot before eating. (Food should be reheated to at least 74 degrees Celsius for 2 minutes to kill Listeria bacteria.) When using a microwave, take special care to heat foods all the way through until they are piping hot.

If you Have a Model’s Stomach—Another study, this one employing a model stomach found that when you gave the stomach wine, the wine was capable of killing cells of the pathogen Listeria innocua, a bacteria psecies in the same genus as the pathogen associated a form of food poisoning called Listeriosis, which kills two …

Can drinking alcohol kill viruses and bacteria? Drinking alcoholic beverages such as beer, wine, whiskey, or vodka won’t help your body fight off an infection. When you drink, the concentration of alcohol that actually enters your bloodstream isn’t enough to effectively kill germs.

Alcohol is known to be able to kill bacteria, so one would assume consumption of alcohol would kill both the harmful and beneficial bacteria in the gut. Research has shown that wine and other alcohol can help kill harmful bacteria in your stomach before it reaches your intestine, such as Salmonella and norovirus.

Alcohol is a powerful antibacterial substance, so much so, that it will most likely kill any and all bacteria it touches. Unfortunately for your mouth, this means it will also kill the bacteria that help fight against other bacteria.

When it comes to drinking rubbing alcohol, the digestive tract suffers the most, even when only swallowing a small amount. The body metabolizes these extremely high alcohol levels into acetone. If consumed to intoxication, the substance can lead to organ damage.

In theory a high enough alcohol concentration with sufficient exposure to gut or oral tissue could kill bacteria but will in all likelihood also damage the gut lining. It’s not advised alcohol be used as a regular disinfectant to treat tummy bugs or throat infections.