An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES

Investigators
Sommers, Christopher
Institutions
USDA - Agricultural Research Service
Start date
2006
End date
2011
Objective
To reduce the risk of food borne illness associated with the consumption of meat and poultry, seafood and aquaculture, and complex ready-to-eat foods while maintaining product quality and extending shelf-life. The specific objectives of the research program are as follows: 1) Utilize microbiological and molecular techniques to determine the effect of intervention technologies on microbial physiology, virulence and injury in order to assist in the design of effective process interventions; 2) Develop and validate nonthermal and advanced thermal intervention technologies such as ionizing and UV radiation, radio-frequency and microwave heating, vacuum-steam-vacuum processing and ozonation to inactivate pathogens and spoilage microorganisms in raw and ready-to-eat meat and poultry, seafood and aquaculture products, and related complex solid foods, in combination with GRAS food additives; 3) Define the impact of non-thermal and advanced thermal intervention technologies on food quality and chemistry.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
1935-42000-054-00D
Accession number
410263
Categories
Bacterial Pathogens
Risk Assessment, Management, and Communication
Viruses and Prions
Legislation and Regulations
Commodities
Meat, Poultry, Game