NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES
Food Safety and Intervention Technologies
Project Number: 1935-42000-054-00
Start Date: Jan 06, 2006
End Date: Jan 05, 2011
To reduce the risk of food borne illness associated with the consumption of meat and poultry, seafood and aquaculture, and complex ready-to-eat foods while maintaining product quality and extending shelf-life. The specific objectives of the research program are as follows: 1) Utilize microbiological and molecular techniques to determine the effect of intervention technologies on microbial physiology, virulence and injury in order to assist in the design of effective process interventions; 2) Develop and validate nonthermal and advanced thermal intervention technologies such as ionizing and UV radiation, radio-frequency and microwave heating, vacuum-steam-vacuum processing and ozonation to inactivate pathogens and spoilage microorganisms in raw and ready-to-eat meat and poultry, seafood and aquaculture products, and related complex solid foods, in combination with GRAS food additives; 3) Define the impact of non-thermal and advanced thermal intervention technologies on food quality and chemistry.
D-values and the growth potential in shelf-life studies will be determined for foodborne pathogens using inoculated products following application of non-thermal and advanced thermal technologies. Particular attention will be focused on the use of multiple technologies, commonly known as the hurdle approach, to inactivate pathogens in foods. The effects of intrinsic and extrinsic factors such as processing variables, and product composition (temperature, dose, atmosphere, GRAS additives, pH, moisture, etc.) will be determined. Effects of interventions on the chemistry of foods and the formation and biological effect of toxicological markers will be determined using GC and GC-MS based technologies and bioassays.