Consumer demand for fresher, more natural products has led to the introduction of novel processing and preservation techniques in the manufacture of food. Techniques include high pressure processing, pulsed electric field and cold gas plasma.
Novel processing techniques and preservation regimes require validation for safety regarding food borne pathogens and this is where the Food Safety Centre expertise can be utilised by both industry and government regulators.
Examples of projects where IFR expertise have been utilised include:
- Testing the effectiveness of novel processing techniques such as cold plasma decontamination.
- Testing the safety of novel preservation systems
- Analysis of the availability of models to predict bacterial behaviour in foods at temperatures between 40˚C and 60˚C particularly with regards to Sous-Vide cooking
For more information on this area or to speak with the scientists involved please contact the Centre at firstname.lastname@example.org
Fernandez A., Noriega E., Thompson A.(2012) Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology Food Microbiology 1-6
Wilson D. R., Dabrowski L., Stringer S. C., Moezelaar R., Brocklehurst T. F.(2008) High pressure in combination with elevated temperature as a method for the sterilisation of food Trends in Food Science & Technology 19 289-299
- Dr Sandra Stringer (IFR)