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Published by: Frost & Sullivan
Published: Jun. 29, 2006
Table of Contents
1. Executive Summary
1. Research Overview and Methodology
1. Scope
2. Research Methodology
2. Introduction and Study Highlights
1. Introduction
2. Study Highlights
2. Technology Overview
1. Food Contamination
1. Food Contamination
2. Genetic Modification
2. Food Safety Technologies
1. Food Processing and Preservation Technologies
2. Food Packaging Technology
3. Culture Medium; Rapid Assay Technology and Chromatography
4. Other Technologies
3. Assessment of Technology Innovation
1. Innovations in Food Processing and Preservation Technologies
1. Ohmic Heating Enhances Sensory Shelf Life of Juices--Israel
2. Avure's 215L Ultra High Pressure Processing (HPP) System--USA
3. Antimicrobial Research at Pennsylvania State University--USA
4. Purac's Research--USA
5. IPS Technology Combines Ohmic and Radio Frequency Heating--Germany
6. Natick's Food Processing Technique Enables Longer Shelf-Life--USA
7. Xenon Corporation--USA
2. Innovations in Bacteriophage Technology
1. EBI Food Safety's Research--Netherlands
2. Listeria Capture Kit Launched for Food Safety Testing--Germany
3. Innovations in Food Packaging Aspects
1. New Carton Extends Shelf Life of Food Products--UK
2. Pouch with Integrated Valve and MAP Film for Refrigerated Food Products--Austria
3. Controlled Atmosphere Packaging Extends Shelf Life of Pasteurized Products--Sweden
4. Novel Barrier Coating for Extending Beverage Shelf life--South Africa
4. Innovations in Food Safety Testing and Detection Technologies(Sensors, RED, Test Kits)
1. Handheld Sensor Developed for Rapid Detection of Pathogens--USA
2. BAX Q7 System for Food Safety and Quality Testing--USA
3. Poultry Immunity Test Serves As Early Warning System--Croatia and Slovenia
4. Biosensor Technology to Detect Escherichia coli--USA
5. Cliquid Software Automates Microbial Detection in Food Products--USA
6. Nanobioluminescent Spray Detects Pathogens--Singapore
7. Sensor to Detect Spoilage in Meat and Poultry Products--USA
5. Innovations in Culture Mediums and Rapid Assay Technologies
1. Ped-2E9 Cytotoxicity Analysis for Bacillus Cereus--USA
2. Culture Medium for Detecting Campylobacter--France
3. Culture Medium for Salmonella Detection--UK
4. Culture Medium Facilitates Rapid Listeria Detection--USA
4. Analysis of Technology Adoption Factors
1. Technology and Product Development Accelerators and Barriers
1. Technology and Product Development Accelerators
2. Technology and Product Development Barriers
2. Market Factors; Regulatory Standards and Other Notable Developments
1. Market Factors and Trends
2. Regulatory Standards
3. Other Notable Technology/Product Developments
5. Patents; Database of Key Industry Participants and Glossary
1. Patents
1. US Patents
2. Rest of the World Patents
2. Database of Key Industry Participants and Glossary
1. Database of Key Industry Participants
2. Glossary
6. Frost & Sullivan 2006 Science & Technology Awards
1. Product Innovation Award
1. Award Description
2. Award Recipient
2. Technology Innovation Award
1. Award Description
2. Award Recipient
3. Excellence in Technology Award
1. Award Description
2. Award Recipient
7. Decision Support Database
1. Database Tables
1. Poultry Count (Million Heads); By Regions; 1999-2006
2. Cattle Count (000 Heads); By Regions; 1999-2006
3. Egg Production (000 Tonnes); By Regions; 1999-2006
4. Number of Salmonellosis Cases; By Regions; 1999-2006
5. Prevalence of Diabetes (Millions); By Regions; 1999-2006
6. Bladder Cancer Incidence (000); By Regions; 1999-2006
7. Prevalence of Coronary Heart Disease (Millions); By Regions; 1999-2006
AbstractResearch Overview
This Frost & Sullivan research service titled Advances in Food Safety provides an overview of emerging products and technologies for the food safety industry, along with key drivers, restraints, and analysis of trends witnessed in this domain. In this study, Frost & Sullivan's expert analysts thoroughly examine the following product areas: sensors, culture media, food processing, and food packaging techniques.
Technologies
The following technologies are covered in this research:
- Sensor technology
- Food processing
- Food packaging
- Genetic modification
- Rapid assays
Technology Overview
Presence of Food and Drug Administration to Monitor Food Safety
Food contamination refers to the presence of one or more contaminants in food. Contaminants can either be biological agents (micro organisms), chemical agents (pesticides and other chemicals), or other foreign objects, which have the ability to affect the safety and integrity of food products and thereby adversely affect health. The ingestion of contaminated food causes food poisoning or a food borne illness. "Contamination can also occur due to improper food preparation, handling, and storage practices," according to the analyst of the study. "It is therefore essential to maintain good hygiene practices prior to, after, and during the preparation of food to eliminate or at least reduce the chances of contracting an illness."
Food safety is the process of monitoring food to ascertain that it is devoid of contamination. The United States Food and Drug Administration (FDA) was founded almost a hundred years ago as a consumer protection agency with a food safety issue. This food safety issue was pertaining to the use of chemical additives in food products, which was considered to be a danger to public health. AS refrigeration technology was still in its infancy, chemical additives in food doubled as preservatives. Experiments conducted on additives such as formaldehyde and borax confirmed that the concerns were well founded and this eventually resulted in the Pure Food and Drug Act of 1906.
Various Food Processing and Preservation Technologies Heighten Food Safety
Present day consumers eat a wide variety of food products especially fruits, seafood, and meat products, which although good for health, offer several food safety challenges. Additionally, they demand year-round supply of these products, thereby increasing the hurdles faced during handling, transportation, and storage of these products. People eat out more frequently and food is purchased from restaurants and grocery stores and consumed even in hospitals, day care centers, and nursing homes.
"As a result, numerous food workers are involved in the process of preparing food, thereby increasing the chances of contamination," explains the analyst. "This necessitates implementing safety measures in order to minimize the issues pertaining to food contamination." The presence of food processing and preservation technologies such as radio frequency (RF) heating, microwave processing, ohmic and inducive heating, infrared heating, osmotic treatment, and food irradiation among others is likely to increase confidence in processed foods.
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