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J. A. ROBBINS, John A. Robbins, P. E., Professional Engineer - Creative and Technical Consultant, 1814 Commerce Ave., Suite A, Vero Beach, FL 32960

The President of the United States has issued a policy statement regarding food safety that addresses issues as broad as "From Farm to Table." The expectation is a better food supply, an increase in public awareness of food handling and safety, and a challenge to the industry to develop new technologies for food processing to provide safer products for the consumer. The U.S. Surgeon General has indicated the best way to reduce the strain placed on the long-term healthcare industry is to increase consumption of fresh fruits and vegetables. Responding to the needs of an evolving food-processing industry, an engineering evaluation of a nonthermal process was undertaken. The objective was to create and then evaluate an electric pulse process for treating fresh juices that was capable of reducing target pathogens without alteration of the juice. A pilot-scale program was developed to optimize hardware and electric pulse parameters. A full-scale production testing program followed to verify actual production viability. Ten log inoculation with target pathogens were performed at full-scale in a bio-lab for determination of process performance. Five log and better reductions were documented. Organoleptic panel evaluations determined before and after profiles to be the same. Materials of construction were analyzed for presence after treatment. No material migration was measured. A request for a letter of no objection from FDA was petitioned in June 1998 and granted in April 1999 for the use of this electric pulse process for the treatment of citrus juices. A new alternative to the heat treatment of juices will soon be available.