Biosensors are emerging as a potentially revolutionary technology in the study and rapid detection of foodborne pathogens, toxins, allergens, contaminants, and indicators of food quality.
Pet Food Safety: Full Circle
When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM
Where: Ernest N. Morial Convention Center - 388-390
Emergent Non-Thermal Food Preservation Technologies: Features, Opportunities, and Challenges of Hyperbaric Storage, Atmospheric Cold Plasma, Gaseous Chlorine Dioxide, and Low Energy Electron Beams
When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM
Where: Ernest N. Morial Convention Center - 383-385
High pressure processing (HPP), low energy electric beam (LEEB), and atmospheric cold plasma (ACP) are among the non-thermal technologies being more intensively studied (1).
A new application that uses hydrostatic pressure for long-term preservation of food products is being lately studied as a potential replacement/complement of the conventional refrigeration (RF) processes. Under the name of hyperbaric storage (HS), it allows to store food products under pressure (50-100 MPa), retarding food spoilage, thus increasing shelf-life and quality, compared to the conventional RF, by vegetative microbial growth inhibition (50-75 MPa) and inactivation (65-100 MPa). As HS can be performed at uncontrolled ambient temperature, and energy is only mobilized during the short compression/decompression phases of the pressure vessel, it allows considerable energetic savings, contrary to RF, which needs an almost constant power supply (2). Several studies with highly perishable foods have demonstrated HS also keeps several quality attributes at a level better than RF and for much longer time. Recently HS has also demonstrated efficiency to control bacterial spores germination and outgrowth, including a case able to germinate and cause spoilage in pasteurized acidic foods (3).
Dry foods of plant origin, such as spices, cereals, nuts, and seeds are a growing concern as carriers of pathogenic microorganisms. Since the microorganisms contaminating dry foods reside on the food’s surface, the inner parts need not be exposed to the decontamination treatment (4). Low energy electron beam (LEEB) works with electrons with energies of 300 keV or lower. Inactivation of pathogenic microorganisms is achieved by damaging their DNA and RNA. Due to the electrons’ low energies, it can preserve both nutritional and organoleptic (i.e. taste, smell, appearance) properties of dry foods. To date, LEEB has been successfully validated for pathogen reduction on spices at an industrial scale.
Cold plasma is a platform technology with an array of demonstrated applications in the agriculture, food, and bio-processing sectors. With advancements in plasma science, a sharp rise in the development of plasma sources and plasma processes for decontamination of foods, food property modification, and efficient processing is being witnessed . New systems are being developed for plasma assisted seed germination and nitrogen fixation in agriculture. Attempts to scale-up plasma technologies to industrial production rates are underway, with the involvement of many research groups from academia and industry. Features, opportunities and challenges of HS, ACP, and LEEB as emergent non-thermal food preservation technologies will be presented and discussed.
1. Balasubramaniam V.M(Bala) et al., Annu. Rev. Food Sci. Technol., 2015. 6(1): p. 435–62.
2. Fernandes P.A.R. et al., Food Eng. Rev., 2014. 7(1): p. 1–10.
3. Pinto C.A. et al., Food Microbiol, 2018. 74: p.125–31.
4. Baba T. et al., Radiat. Phys. Chem, 2004. 71: p.207–209.
5. Misra, N.N et al., Cold plasma in food and agriculture: Fundamentals and applications. Academic Press, Elsevier.
Intense Pulsed Light (IPL) Technology for the Nonthermal Pasteurization of Powdered Foods
When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 02:15 PM - 03:45 PM
Where: Ernest N. Morial Convention Center - 391-392
In this session, intense pulsed light (IPL) will be presented and discussed as an emerging technology for non-thermal and safe pasteurization of powdered foods without inducing significant nutritional and quality damages. This session is a concentrated symposium that will introduce to the audience the fundamental inactivation mechanisms of IPL technology, the system development and scale-up possibilities, and the current industrial manufacturers.
Ultraviolet Treatment of Beverages: From Theory to Practice
When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM
Where: Ernest N. Morial Convention Center - 391-392
Since the challenges of implementing UV are both theoretical and practical, this symposium has been designed as collaboration between academic, government research, and UV industry experts. This symposium will briefly introduce the fundamental principles of UVC light germicidal effects and present approaches for evaluation of product and process parameters in applications of this technology for liquid foods and solid surfaces.
The first focused presentation will address the commercialization of UVC light application for non-thermal pasteurization of water in the dairy industry and requirements for regulatory compliance with the Pasteurized Milk Ordinance that governs the production of Class A dairy products.
The second presentation will discuss UV treatment for beverages with high absorption and scattering properties. The effect of fluid optical properties on achieving required log reduction of food-borne pathogens will be discussed, and inactivation of relevant pathogens will be demonstrated.
The third presentation will discuss the application of UV treatment to milk, in order to inactivate Cronobacter sakazakii. The presenter will discuss results of a feasibility study of UVC light application to reduce Cronobacter sakazakii in milk. The D-values for different strains of Cronobacter sakazakii will be discussed; in addition data on UV dose response curves of different strains of Cronobacter sakazakii will be presented.
Integrity and Innovation in Probiotic Formulation
When: Monday, 06/03/2019 through Monday, 06/03/2019, 07:45 AM - 08:45 AM
Where: Ernest N. Morial Convention Center 283-285
Research Updates of Applying Non-Thermal Technology to Improve Microbial Safety and Quality of Food Products
When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 10:30 AM - 12:00 PM
Where: Ernest N. Morial Convention Center - 275-277