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Efficacy and limitations of novel non-thermal preservation technologies |
A. E. YOUSEF, Dept. of Food Science & Technology, The Ohio State Univ., 2015 Fyffe Ct., Rm. 110, Columbus, OH 43210 Interest in non-thermal food preservation technologies has increased appreciably in the past decade. These technologies promise to maintain the critical balance between safety and marketability of a new generation of foods. Some of these technologies have been optimized for the cold-pasteurization of foods and a limited number of such products are now commercially available. Non-thermal technologies can be used to produce safe fresh-like acid foods (e.g., fruit juices), but extensive research is needed to adapt these technologies for the production of shelf-stable low acid foods. The safety of foods processed using selected non-thermal technologies will be addressed in this presentation. Emphasis will be given to high pressure processing, and processing with the use of pulsed electric fields and pulsed light. Potential problems resulting from applying sublethal treatments (e.g., stress adaptation) will be discussed. Current limitations of emerging non-thermal technologies can be overcome when they are combined with conventional preservation methods.
Session 9, Survival of pathogenic microorganisms in hostile environments
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