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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FLUID FOODS AND BEVERAGES Title: Novel Intervention Technologies to Ensure the Safety of Produce, Shell Eggs and Liquid Foods

Author
item Geveke, David

Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: August 14, 2010
Publication Date: August 25, 2010
Citation: GEVEKE,D. 2010. Novel Intervention Technologies to Ensure the Safety of Produce, Shell Eggs and Liquid Foods [abstract].UJNR Food & Agricultural Panel Proceedings. Baltimore, MD. p.1.

Technical Abstract: Fruit juices, shell eggs and produce are all part of a healthy diet, but they can contain harmful bacteria. Fruit juices are typically pasteurized in a heat exchanger. This processing can degrade the quality of the juice. Thus, alternative nonthermal interventions are being developed including radio frequency electric fields, pulsed electric fields, ultraviolet light, supercritical carbon dioxide, and high pressure. Shell eggs may be pasteurized by hot water immersion; however, the vast majority is not due to cost. Again, alternative interventions are being investigated such as microwave and radio frequency heating. For the case of produce, the vast majority is washed which reduces the bacterial load, but there is great interest in developing better or additional interventions that could be used in combination. Some examples include ultraviolet light, supercritical carbon dioxide, and flash steam.

Last Modified: 12/20/2014
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