Food Safety Datafile: Highlights of Research with Commercial Applications : Market Research Report

Food Safety Datafile: Highlights of Research with Commercial Applications

Published by: Food Technology Intelligence

Published: Jun. 1, 2008 - 147 Pages

1. EXECUTIVE SUMMARY: Perspective and significance; Thermal treatments; Scope and methodology
2. ANTIMICROBIALS: Antimicrobials control L. monocytogenes on commercial frankfurters; Chlorine dioxide is antibacterial on Salmonella-contaminated eggs; Antibacterially active honey is preservative; Antimicrobial activity by bacteria from honey; Pediocin shows stability in film application; Compound protects beef from pathogen; Antibacterial peptides from hen egg lysozyme; Consider interaction among hurdles; Calcium sulfate may limit C. jejuni contamination; Oregano, organic acids impede C. perfringens; L. reuteri is antimicrobial against E. coli O157:H7; Chlorine dioxide helps reduce pathogen levels on cardboard; Tri-component edible film inhibits contamination; Pea and chickpea extracts offer antimicrobial activity; Harness bacteriocins to reduce Campylobacter counts; Protein, cellulose coatings incorporate antimicrobials; GRAS plant extracts inhibit L. monocytogenes in fish, meat; Plant-based essential oils inhibit bacteria, yeast, mold growth; Fruit extracts reduce bacterial levels; Extracts find antimicrobial applications; Apply sanitizers to reduce E. coli population; Antimicrobial agents, dough conditioners extend shelf life, quality of flat bread; Lysozyme- and nisin-containing films control bacteria on salmon; Replace thermal sterilization with a combination of selected hurdles
3. DETECTION: Speed detection of Salmonella; Sensor detects heat-resistant toxins; Simplified sensor technology advances to commercialization; Making Campylobacter easier to count; Salmonella can decrease egg shell quality; Detect deliberate contamination; Use PCR to detect pathogens; USDA harnesses risk-based verification testing; Apply new nucleic acid-based technologies; Test detects Brucella in goat's milk; Detect spoilage with indicator; DNA signatures speed detection of Salmonella; Harness database to track pathogens; Quicker tests identify E. coli strains; Test for E. coli O157 speeds detection time; Assess microbial risks; Bifidobacteria may indicate hygienic quality of dairy, meats; Network will increase knowledge of analytical methods; Technique differentiates among genes of Listeria DNA; New technologies rapidly identify pathogens; Develop quantitative NASBA assay to detect E. coli
4. ELECTRONIC BEAMS: Investigate resistance of bacteria to E-beam technology
5. HIGH PRESSURE: Modify high-pressure processing of fish to extend shelf life; Pressure, temperature boost rate of microbial inactivation; High pressure inactivates V. parahaemolyticus and B. cereus; Continuous CO2 processing uses moderate pressures; High-pressure processing impacts orange juice; Inactivate L. brevis using ultra-high-pressure homogenization in phosphate buffer and beer
6. IRRADIATION: Additives make Listeria more sensitive to irradiation; Double packaging systems reduce irradiated meat odor; Optimize the red in irradiated pork; Vacuum, aerobic packaging, antioxidants control off-flavors in irradiated meat; Irradiation impacts microbial, sensory properties of marinated steaks; Volatile sulfur compounds help generate off-odors in some irradiated products; Improve safety of chillded semi-prepared meals using gamma irradiation
7. MEDIA: Produce bacteriocin from L. lactis using alternative culture media; Culture's growing conditions impact bacterial adhesion; Agar medium detects bacteria that discolor cured meat
8. MODELS: Model takes into account bacterial heat resistance; Model impingement cooking of ground beef patties; Model heat inactivation of L. monocytogenes in biofilms; License heat transfer and microbial lethality model; Modeling conditions for producing bacteriocin; Improve accuracy of predictive microbiology; Develop process risk models; Develop, validate mathematical model describing growth of; Pseudomonas spp. in raw poultry; Develop an integrated model for heat transfer, dynamic growth of S. enteritidis in shell eggs
9. NOVEL TREATMENTS: Use electrolyzed water to reduce Vibrio contamination in raw oysters; Electrolyzed oxidized water sanitizes fresh chicken; Combine steam and vacuum; Package design and geometry influence oxygen levels; Low levels of carbon monoxide optimize fresh ground beef quality; Determine the role of Enterococci in foods; Use radio frequencies to pasteurize fish; Target chlorine dioxide gas at bacteria; Apply new tools to fight Bacillus cereus; Use DNA technology to demystify pathogen; Basil packaging film improves product shelf life; Thickness of packaging film impacts thermal inactivation; Nonthermal approaches reduce Vibrio vulnificus in raw oysters; License vaccine that kills Salmonella in chicken eggs; Microwave pasteurization of shell eggs is feasible; Additional thermal processing can reduce, eliminate surface pathogens; Processing humidity levels influence bacteria survival; Ultrasound inactivates Listeria, Shigella
10. PULSES: Pulsed light decontaminates stainless steel contact surfaces; Electric fields inactivate microbes in yogurt without hurting quality; UV-based system optimizes water disinfection; Thermosonication and pulsed electric fields offer alternative to heat treatment
11. STRESSES: Environmental stresses have an impact on bacteria
12. PATENTS

Abstract

You already know that concerns over pathogenic bacteria and food safety are becoming increasingly significant health issues for the public and for the food industry as well. In many countries significant increases in foodborne illnesses have been reported over the past few decades. Moreover, new, serious hazards have emerged in the food chain, such as enterohaemorrhagic Escherichia coli and bovine spongiform encephalopathy.

Chicken is a common source of infection. One of every 25,000 servings will make a consumer ill, according to experts of the U.S. Food and Drug Administration and the Centers for Disease Control. And, about 85% of all seafood-related illnesses arise from consuming bilvalve mollusks. In addition, chemicals are a large source of foodborne illness. Natural toxicants, such as mycotoxins and marine toxins, environmental contaminants, such as mercury and lead, and naturally occurring substances in plants are among the chemical contaminants of concern.

Other additives, micronutrients, pesticides and veterinary drugs are deliberately used in the food chain. But assurance must first be obtained that all such uses are safe. Moreover, after natural disasters, such as earthquakes and the tsunami in Southeast Asia, food in the impacted areas may become contaminated and may consequently be at risk for outbreaks of foodborne disease, including diarrhea, dysentery, cholera, hepatitis A and typhoid fever. Poor sanitation conditions can facilitate outbreaks of foodborne disease.

A Unique Opportunity

Now you have a unique opportunity to learn more about a variety of nonthermal—as well as thermal—food preservation processes under development at universities, companies and government research labs worldwide that will help you get the bacteria and safety problem under better control. A new report from Food Technology Intelligence, Food Safety Datafile— Highlights of Research with Commercial Applications reviews key processes and highlights important information, such as their applications, status of development and when they will be commercially viable. Some of the technologies already may be commercially viable.

You'll also learn of the latest efforts involving new detection and modeling techniques. This report will help you take advantage of these technologies—through licensing or other collaborative arrangements—so that you can commercialize them before your competitors do. Learn about several processes involving:

Antibacterial peptides
High pressure
Hurdle technology
Irradiation
Tri-component edible films
Electrolyzed oxidizing water

You’ll also be able to track new advances in exciting areas of research such as detection and monitoring techniques and modeling.

Besides causing human illness, food safety problems can lead to economic losses for producers and processors and could jeopardize the competitiveness of the food processing and agricultural industries.

Get Full Details About This Report >>

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Food Safety Datafile: Highlights of Research with Commercial Applications

Table of Contents

Abstract