Commercialization of food irradiation in the U.S.A.

Cottee, Jim; Kunstadt, Peter; Fraser, Frank

doi:10.1016/0969-806x(95)00239-t

Cited by 3 publications

(3 citation statements)

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“…Early work has been published (Cottee et al., 1995) regarding the commercialization of some novel technologies and the efforts to persuade food processors and consumers about the benefits. For example, irradiation is a technology that has been fully developed for several products and has been approved in specific doses for particular products.…”

Section: Commercialization Of Novel Technologiesmentioning

confidence: 99%

A review on egg pasteurization and disinfection: Traditional and novel processing technologies

Bermúdez‐Aguirre

Niemira

2022

Comp Rev Food Sci Food Safe

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Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.

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Section: Commercialization Of Novel Technologiesmentioning

confidence: 99%

A review on egg pasteurization and disinfection: Traditional and novel processing technologies

Bermúdez‐Aguirre

Niemira

2022

Comp Rev Food Sci Food Safe

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“…The media's role is to inform and educate the public . Historically, the media have influenced public perceptions of what constitutes ‘safe food’ by reporting stories of outbreaks of foodborne disease and other food safety issues . The media have had a major influence on public attitudes towards FI .…”

Section: Mediamentioning

confidence: 99%

“…The media have had a major influence on public attitudes towards FI . The media were criticized by some for disproportionate coverage of stories of protesters’ ‘feelings of fear and outrage’ versus ‘reasoned, analytical facts’ about FI and lauded by others for representing FI in a ‘fair and accurate manner’ . Whoever controls the language of risk in the media controls the tone and outcome of public debate about complex technologies ; hence, strategies for gaining acceptance of the new technology should focus on disseminating information, working with the media and managing the language of risk around the new technology .…”

Section: Mediamentioning

confidence: 99%