12 January 1999 Innovative antimicrobial interventions for perishable and semiperishable food items
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Proceedings Volume 3544, Pathogen Detection and Remediation for Safe Eating; (1999) https://doi.org/10.1117/12.335768
Event: Photonics East (ISAM, VVDC, IEMB), 1998, Boston, MA, United States
Abstract
Recent foodborne outbreaks have emphasized that microbes are evolving strategies that overcome our traditional processing and preservation techniques. Conventional treatments to decontaminate products containing human pathogens are largely ineffective, and new interventions are needed. Such innovative technologies are needed to assure the production and processing of high quality, fresh food items that are less likely to support pathogen growth. Novel chemical and physical treatments are needed that will reduce the risk of microbial contamination while not adversely affecting the quality of the products. This paper presents Natick Lab's efforts in exploring non-traditional methods such as electrolyzed oxidizing water, high intensity light, modified atmospheres and microwave and irradiation technologies, non-traditional chemical treatments including novel sanitizing solutions and natural antimicrobial agents, and non-traditional biological treatments such as the use of bacteriocins. Microbial tests showed significant antifungal, antibacterial effects of these methods, individually and synergistically, with minimum deterioration of food quality as measured by the sensory evaluations. The methods are useful for both military and civilian applications.
© (1999) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
Tom C.S. Yang, Edmund M. Powers, Anthony Sikes, C. Patrick Dunne, "Innovative antimicrobial interventions for perishable and semiperishable food items", Proc. SPIE 3544, Pathogen Detection and Remediation for Safe Eating, (12 January 1999); doi: 10.1117/12.335768; https://doi.org/10.1117/12.335768
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