Safety of Foods Processed Using Four Alternative Processing Technologies
Supported by USDA National Integrated Food Safety Initiative Project No. 2003-51110-02093
Ohmic Heating Continuous Flow Microwave Heating
Pulsed Electric Field Processing High Pressure Processing
Microwave Sterilization of Packaged Foods
Project Summary
The food industry is on the verge of a revolution in food processing. If successful, tomorrow’s consumers will have access to safe, nutritious, high-quality products via alternative process technologies (APTs). However, if APTs are to replace traditional processing methods, safety assurance is critical. This project involves four partner universities (three of them; The Ohio State University, North Carolina State University, and University of California, Davis, which are partners in the Center for Advanced Processing and Packaging Studies, CAPPS; and a fourth, Washington State University), one government laboratory (US Army Natick Soldier Center), and a consortium of CAPPS member and nonmember companies, in consultation with FDA.
In this project, we study the safety aspects of four alternative process technologies: Pulsed Electric Field (PEF), High Pressure Processing (HPP), Ohmic Heating, and Microwave Heating. A key goal is to develop critical basic knowledge for these products and processes; to find the locations within the food where harmful microorganisms may be most likely to survive, and verify that these organisms are inactivated by the intended process . By the final year of the project, we will develop the methods that industry may use in assuring consumer safety. We propose to develop an informed stakeholder community, including consumers, industry professionals and regulators via our extension programming, including the development of coursework and web-based instruction. Interaction with stakeholders will occur during biannual meetings. Finally, we will continuously evaluate and improve our efforts by obtaining feedback from an experienced external evaluator.
The Project Team
Sudhir Sastry (The Ohio State University, Principal Investigator, Leader of Ohmic Heating research objective, Co-Leader of PEF research objective)
Ahmed Yousef (The Ohio State University, Co-Investigator, Leader of High Pressure Processing objective)
V.M. Balasubramaniam (The Ohio State University, Co-Investigator, Co-Leader of Education objective, Co-Leader of PEF research objective)
Howard Zhang (USDA-ERRC, The Ohio State University, Co-Leader of PEF research objective)
Gonul Kaletunc (The Ohio State University, Education objective)
Tony Jin (The Ohio State University, PEF research objective)
Sharon Shoemaker (University of California, Davis, Education objective)
Diane Barrett (University of California, Davis, Education objective)
Christine Bruhn (University of California, Davis, Leader of Consumer Education objective)
Josip Simunovic (North Carolina State UniversityLeader of Continuous Microwave Heating research objective)
Juming Tang (Washington State University, Leader of Packaged Foods Microwave Heating research objective)
Denis Gray (North Carolina State University, Leader of Evaluation objective)
Ken Swartzel (North Carolina State University, Continuous Microwave Heating)
K.P. Sandeep (North Carolina State University, Continuous Microwave Heating)
Lee-Ann Jaykus (North Carolina State University, Continuous Microwave Heating)
Patrick Dunne (US Army Natick Soldier Center, Quality and Shelf-Life Evaluation)
Tom Yang (US Army Natick Soldier Center, Quality and Shelf-Life Evaluation)
Significant Accomplishments
Advanced Process Technologies Short Course, April 2005
Advanced Process Technologies Short Course, April 2006
IFTPS Special Conference, October 9-10, 2006: Responsibilities of Processing Specialists in the Commercialization of Alternative Processing Technologies
Alternative Food Process Technologies Fact Sheets
For Food Processors
High Pressure Processing (HTML or PDF)
Pulsed Electric Fields (HTML or PDF)
