Novel Strategies to Reduce Pathogens in Food
BY: IFT Staff
Monday, July 13; 10:00–11:30 a.m.
Contamination of foods by foodborne pathogens on meat and poultry products, fresh produce, seafood, and other foods can occur at any point along the food chain. Traditional physical and chemical interventions against pathogens including thermal treatments and antimicrobials are widely employed during food processing and on food-contact surfaces.
Recently, there is growing interest in the development of minimal impact and nonthermal decontamination processes that will effectively inactivate pathogens while preserving product quality. This session will begin with an overview of current issues, regulations, and processing practices to control Campylobacter and Salmonella in poultry products, followed by a discussion of recent advances in cold plasma, high-intensity monochromatic light treatments, and other waterless sanitation technologies. Next, recent studies of applying electronic beam to inactivate foodborne pathogens in a variety of food matrices including seafood will be explored. And finally, the effectiveness of isoelectric solubilization and precipitation to reduce microbial pathogens in recovered protein from meat processing byproducts (animal, bird, and fish) will conclude the session.
Presented by: Shelly McKee, USA Poultry and Egg Export Council; Brendan Niemira, USDA-ERRC; Jacek Jaczynski, West Virginia Univ.; Kristen Matak, West Virginia Univ.