Advances in Nonthermal Food Processing Technologies - A Guide to the Latest Developments - 2012 Edition

  • ID: 2061959
  • Report
  • Region: Global
  • 118 Pages
  • Food Technology Intelligence
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Updated report yields important leads to alternatives to traditional food safety technologies
- Irradiation
- High hydrostatic pressure
- Steam pasteurization
- Electron beams

Why the interest in these techniques? Minimally processed, fresh-like products have become commonplace in the food industry. This is partly the result of consumer demand for high quality, yet minimally processed, additive-free and microbiologically safe foods. In an effort to continue to meet this demand, the industry is developing alternatives to the use of heat preservation to eliminate or reduce levels of bacteria in foods. Heat treatment destroys the functionality and flavors of many foods. Nonthermal processes offer an alternative.

Food Technology Intelligence, Inc., publisher of the newsletter Emerging Food R&D Report, has just made available a new revision of its popular report, Advances in Nonthermal Food Processing Technologies, analyzing recent advances in nonthermal processes. The report analyzes their commercial potential and their market availability.

As you know, the bacteria problem is a significant one facing food processors. While the incidence of traditional foodborne diseases, like trichinosis from undercooked pork and botulism from improperly canned foods, seems to be generally on the decline, each year millions of people become sick from disease-causing bacteria or viruses in poultry, shellfish and red meat.

In addition, emerging pathogens represent a major health risk to consumers. E. coli O157:H7 is one such pathogen. Historically, ground beef products have been associated with this type of E. coli, and most current beef burger manufacturing procedures do not adversely affect the survival of the organism.

Now you have an opportunity to learn more about a variety of nonthermal food preservation processes, under development at universities, companies and government research labs, that will help you get the microbial problem under better control. This report from Food Technology Intelligence reviews key processes and highlights important information, such as applications, status of development and when the processes will be commercially viable.

You’ll also learn how to take advantage of these technologies—through licensing or other collaborative arrangments—so that you can commercialize them before your competitors do. Learn about several processes, including:

- High hydrostatic pressure, in which foods are treated under high pressure, up to 6000 atm, by placing them in a medium, usually water in a thick-walled vessel, and compressing the medium. It will find use with uncooked seafood, fruits and vegetables, jams, jellies, preserves and the like.

- High-pressure throttling that uses high pressure to continuously throttle liquids from an elevated pressure, typically at least 200 MPa, through different constrictions to a much reduced pressure, typically atmospheric pressure. The objective is to inactivate microorganisms and improve the functional properties of a liquid, such as milk.

- Extrusion and irradiation—a combination that can kill bacteria in beef products. Investigators found that extrusion cooking produces a beef snack stick with some surviving spores of C. sporogenes in vacuum bags. They added a low dose of irradiation, which killed all the spores that survived the extrusion cooking.

Advances in Nonthermal Food Processing Technologies will help you focus in on strategic developments in the field. 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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Overall problem
Scope and Methodology
Primary and secondary research
Thermal Processing Not Always Appropriate
A significant health threat
General Bacteria of Concern
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Escherichia coli
Listeria monocytogenes
Staphylococcus aureus
Economic effects
Initial interest
Current Processes
Challenges and the Need for Alternatives

High Hydrostatic Pressure
Modify high-pressure processing of fish to extend shelf life
Hydrodynamic pressure may make meat safer
Continuous-flow high-pressure throttling inactivates bacteria in soymilk
High pressure has potential for inactivating E coli O157:H on alfalfa seeds
Destroy Salmonella on raw almonds with high pressure
Irradiation enhances fruit and vegetable safety
Low-dose irradiation as an additional treatment
Extrusion and irradiation optimize safety of beef snacks
Irradiation and other treatments work well for ground beef
Packaging approaches impact irradiated meats
Low-energy x-rays reduce Salmonella numbers on the surface of almonds
Irradiation can be an acceptable treatment for fresh and frozen
Atlantic salmon fillets
Electron Beams
Be aware of factors that affect antimicrobial action of electron beams
Use electron beams to treat alfalfa seeds
Examine the effects of electron beams on mycotoxins
Control foodborne pathogens during processing with low-dose e-beams
Coatings and Films
Carvacrol-containing edible tomato films inhibit pathogenic bacteria
Chitosan films inhibit L monocytogenes in vacuum-packaged hot dogs
Incorporate antimicrobial chitosan and zinc oxide nanoparticles into yam starch films
Apply pullulan films to control microbial growth in products
Method of nisin incorporation impacts antimicrobial activity of methyl cellulose films
Enzyme-based edible film may inhibit bacteria in refrigerated foods
Use ozone for sterilization
Nontraditional Ohmic Heating
Nontraditional ohmic heating as a sterilization alternative
Antimicrobial Protein
Antimicrobial protein protects against mastitis-causing bacteria
Characterize an antimicrobial peptide produced by
Enterococcus faecalis
Non-thermal Plasma Technology
Non-thermal plasma technology disinfects almonds
Inactivate Bacillus and Geobacillus spores using microwave cool plasma
Low-pressure cold plasma reduces Aspergillus, aflatoxin levels on nuts, legumes
Radio Frequency-based Energy
RF energy and thermal energy might optimize product safety, quality
Microbiological Criteria
Implement microbiological criteria for nonthermal preservation techniques
Ultraviolet Radiation
UV-based system optimizes water disinfection
Pulsed Fields
Inactivate Listeria innocua using pulsed light on packaging materials
Electrolyzed Water
Electrolyzed water may be better at killing bacteria
Use electrolyzrd water to reduce Vibrio contamination in raw oysters
Electrolyzed oxidized water sanitizes fresh chicken
Steam Condensation and Pasteurization
Steam pasteurization lessens the risk of ready-to-eat meats
Apply condensed steam to inhibit microbial growth
Verifying the effectiveness of low-volume steam pasteurization
Hurdle Technology
Consider interaction among hurdles
Replace thermal sterilization with a combination of selected hurdles
Electrochemical Technology
Electrochemistry destroys L monocytogenes
Electrical Sourcing
Dielectric barrier discharge eliminates E coli on almonds
Use edible zein films and nisin to control recontamination
Nisin is bactericidal for Mycobacterium smegmatis
Replace sulphur dioxide with organic acids and nisin to cut microbial levels
Lactic acid bacteria
Freeze-dried preparations of bacteriocins inhibit L monocytogenes, Saureus
Bacteriocin-like substances may control pathogens when used as protective cultures
Combined Treatments
Combined treatments offer protection from bacteria
Other New Technologies
Tannins from mango may protect against bacteria
Inactivate E coli K12 using manothermosonication under different pH conditions
Water-soluble muscadine seed extract has antimicrobial impact on E coli O157:H7
Sodium chloride reduces microbial levels on lettuce, radishes and green onions
Decontaminate E coli O157:H7 on spinach and blueberries using gaseous chlorine dioxide


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