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Non-Thermal and Advanced Thermal Food Processing Intervention Technologies


<OL> <LI> Develop and validate the use of nonthermal and advanced thermal intervention technologies to inactivate foodborne pathogens in foods. Include combinatorial intervention technologies to inactivate pathogens in foods. <LI>Utilize microbiological and molecular techniques to determine the effect of intervention technologies on microbial physiology and virulence in order to design effective process interventions. <LI>Define the impact of nonthermal and advanced thermal intervention technologies on food quality, chemistry and toxicological markers.

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D-values will be determined for foodborne pathogens and select agents using inoculated products following application of non-thermal and advanced thermal technologies. Particular attention will be focused on the use of multiple technologies, commonly known as the hurdle approach, to inactivate these bacteria and viruses in foods. The effects of intrinsic and extrinsic factors such as processing variables and product composition (temperature, dose, atmosphere, GRAS additives, pH, moisture, etc.) will be determined. Effects of interventions on the chemistry of foods and the formation and biological effect of toxicological markers will be determined using GC and GS-MS based technologies and bioassays.

Sommers, Christopher
USDA - Agricultural Research Service
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