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United States Department of Agriculture

Agricultural Research Service

Research Project: NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES Title: Risk Analysis for Nonthermal process interventions

Author
item Sommers, Christopher

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2009
Publication Date: July 8, 2009
Citation: Sommers, C. 2009. Risk Analysis for Non-Thermal process interventions [abstract].Institute of Food Technologists Annual Meeting. Anaheim, CA. p.1.

Technical Abstract: Over the last few years a number of nonthermal process interventions including ionizing radiation and ultraviolet light, high pressure processing, pulsed-electric and radiofrequency electric fields, microwave and infrared technologies, bacteriophages, etc. have been approved by regulatory agencies, or are under development. When technology developers or food processors are considering adoption of a novel intervention technology for improving the safety and shelf-life of foods questions regarding the toxicological safety, changes to product chemistry and quality, and the efficacy for improving the microbial quality of the target food products must be considered. In order to be successful in the market place the intervention technology, or foods treated by that technology, after being approved by appropriate regulatory agencies, must then win acceptance in the court of public opinion with consumers.

Last Modified: 10/24/2014
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