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Food Safety Datafile: Highlights of Research with Commercial Applications
Food Technology Intelligence, June 2008
You already know that concerns over pathogenic bacteria and food safety are becoming increasingly significant health issues for the public and for the food industry as well. In many countries significant increases in foodborne illnesses have been reported over the past few decades. Moreover, new, serious hazards have emerged in the food chain, such as enterohaemorrhagic Escherichia coli and bovine spongiform encephalopathy.
Chicken is a common source of infection. One of every 25,000 servings will make a consumer ill, according to experts of the U.S. Food and Drug Administration and the Centers for Disease Control. And, about 85% of all seafood-related illnesses arise from consuming bilvalve mollusks. In addition, chemicals are a large source of foodborne illness. Natural toxicants, such as mycotoxins and marine toxins, environmental contaminants, such as mercury and lead, and naturally occurring substances in plants are among the chemical contaminants of concern.
Other additives, micronutrients, pesticides and veterinary drugs are deliberately used in the food chain. But assurance must first be obtained that all such uses are safe. Moreover, after natural disasters, such as earthquakes and the tsunami in Southeast Asia, food in the impacted areas may become contaminated and may consequently be at risk for outbreaks of foodborne disease, including diarrhea, dysentery, cholera, hepatitis A and typhoid fever. Poor sanitation conditions can facilitate outbreaks of foodborne disease.
Unique Opportunity
Now you have a unique opportunity to learn more about a variety of nonthermal—as well as thermal—food preservation processes under development at universities, companies and government research labs worldwide that will help you get the bacteria and safety problem under better control. A new report from Food Technology Intelligence, Food Safety Datafile — Highlights of Research with Commercial Applications reviews key processes and highlights important information, such as their applications, status of development and when they will be commercially viable. Some of the technologies already may be commercially viable.
You'll also learn of the latest efforts involving new detection and modeling techniques.
This report will help you take advantage of these technologies—through licensing or other collaborative arrangements—so that you can commercialize them before your competitors do.
Learn about several processes involving:
- Antibacterial peptides
- High pressure
- Hurdle technology
- Irradiation
- Tri-component edible films
- Electrolyzed oxidizing water
You'll also be able to track new advances in exciting areas of research such as detection and monitoring techniques and modeling.
Besides causing human illness, food safety problems can lead to economic losses for producers and processors and could jeopardize the competitiveness of the food processing and agricultural industries.
Keep your company competitive and ahead of the pack when it comes to optimizing the safety of your product. Food Safety Datafile—Highlights of Research with Commercial Applications will help you focus in on strategic developments in the global effort to keep foods safe. This report will help you establish important contacts with key developers of technologies that will keep you ahead of your competitors.
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