NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES

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.