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Control of Food-Borne Bacterial and Viral Pathogens Using Microwave Technologies


1) Study thermal responses of selected food pathogens, including human norovirus, Shiga toxin-producing E. coli (STEC), and their validated surrogates in selected foods (seafood, deli meats, prepared meals) within short time microwave heating regimes that maintain food quality. 2) Improve system designs, develop and validate process protocols to control targeted pathogens. 3) Develop scale-up strategies and support industrial implementation. 4) Develop statistical tools to assess the safety of MW processes in support of regulatory measures to protect public health. 5) Disseminate knowledge via short-courses, workshops, websites, and demonstration projects in industrial partner facilities; provide on-site training for graduate students and industrial personnel.

More information

New microwave heating technologies will be developed to kill foodborne pathogens in foods, particularly for post-lethality pasteurization of products.

Huang, Lihan
USDA - Agricultural Research Service
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