38-2 |
The combined use of novel technologies and MAP to maintain food safety |
P. J. SLADE, National Center for Food Safety & Technology, Illinois Institute of Technology, Moffett Campus, 6502 S. Archer Rd., MF-338, Summit-Argo, IL 60501-1933 The potential for enhancement of food safety and shelf-life through use of combinations of novel technologies and MAP will be reviewed. The use of MAP in conjunction with irradiation, with UV and visible light, with microwaves, ultrasound, and HPP will be discussed. The use of active packaging with MAP, particularly the potential application of O2, scavenging technology and CO2 scavengers and emitters, and ethylene absorbers will be considered. The potential for modeling shelf-life, and barriers to implementation of these technologies will be considered. Finally the utility for inclusion of TTIs to display remaining shelf-life and indicators of the potential for proliferation of surviving pathogens will be assessed.
Session 38, Exploring the limits of packaging: Role of emerging technologies
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