content tagged as Food Microbiology

11 - 13 Results out of 13
Low Energy Electron Beams: Effective and Environmentally Friendly Surface Decontamination for Food and Packaging

When: Monday, 07/16/2018 through Monday, 07/16/2018, 07:45 AM - 08:45 AM

Where: McCormick Place - S404A

Low-energy electron beam (LEEB) technology is a promising non-thermal food processing technology for microbial decontamination. This technology treats the target material with low energy electrons (≤300 keV), which provides an efficient surface decontamination with reduced energy consumption. Compared to other decontamination technologies, LEEB has several advantages. First, the technology is easy to operate, as it does not involve any chemicals, produce no wastewater, and does not contain radioactive material. Second, it is controllable and flexible as the lamps that provides the electrons can be turned off. Third, it is easy to be implemented in the existing processing line as it does not need heavy shielding due to the low penetration depth. Fourth, since the low-energy electrons interaction stays only on surface, the internal part of the target material remains unaltered. Therefore, the technology has minimal or no impact on quality. Moreover, due to its low energy input, LEEB produces more secondary electrons compared to high-energy electron beam and these secondary electrons can shadowlessly treat complex surfaces with high inactivation efficiency. In 2012, LEEB was introduced into the food industry as a sterilization method for packaging material. Nowadays, scientists and industry are actively looking for wider application fields of LEEB for decontamination of dry foods such as spices, seeds, etc.

In this session, two main aspects of LEEB will be discussed. First, the general knowledge and current development, such as how it works, how efficient the decontamination is, the influencing factors of its effectiveness, etc. Second, the advantages of LEEB compared to other microbial decontamination methods, and the possible implementation and application, including both the technical and legislative aspects.
Whole Genome Sequencing: An Industry Perspective

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404D

As WGS becomes more prevalent in surveillance and regulatory compliance operations, and foodborne illness attribution, there are, however, several areas of continued debate surrounding the use of WGS-based tools. These include but are not limited to standardizing methodologies to determine similarity; appropriateness of retrospective linking of illnesses, establishing insanitary manufacturing conditions; and continued need for reliance on epidemiological and consumption evidence. The session will include a panel of speakers representing academia, government, and industry who will share their technical and regulatory perspectives, and the real-world opportunities and challenges related to the growth of WGS in food safety applications.

This panel will discuss the application of a highly advanced and promising tool in our food production system and consider science and risk-based regulatory approaches and policies to drive public health objectives.
Industrial Adoption and Validation of High Pressure Based Minimal Processing Technologies

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 01:15 PM - 02:45 PM

Where: McCormick Place - N426C

Consumers demand mildly-processed foods with enhanced safety, extended shelf-life, and fresh-like quality attributes. High pressure processing enables the food processors to pasteurize or sterilize food products with extended shelf life, develop cleaner label products and reduce food waste. Speakers representing academia, equipment manufacturers and the food industry will discuss high pressure technology principles, high pressure equipment design, and selection and operation for industrial practices. Approaches for microbial validation of high pressure processed foods as well as selection of suitable surrogates for high pressure processed products will be discussed. Practical considerations while formulating products for high pressure processing will also be reviewed.