{"id":5,"date":"2016-03-16T11:37:43","date_gmt":"2016-03-16T18:37:43","guid":{"rendered":"http:\/\/labs.wsu.edu\/microwavepasteurization\/?page_id=5"},"modified":"2016-03-16T12:16:30","modified_gmt":"2016-03-16T19:16:30","slug":"objectives","status":"publish","type":"page","link":"https:\/\/labs.wsu.edu\/microwavepasteurization\/home\/objectives\/","title":{"rendered":"Objectives"},"content":{"rendered":"<br \/>\n<section id=\"builder-section-1458153452383\" class=\"row single gutter pad-top\">\n<div style=\"\" class=\"column one \">\n<header>\n<h2>Project Objectives<\/h2>\n<\/header>\n<p>The goal of the proposed integrated project is to enhance the microbiological food safety of pre-packaged foods and ready-to-eat (RTE) meals through development and adaptation of industrial microwave (MW) technologies as a reliable last defense (terminal step) against process-associated and post-process contamination to protect consumers from food-borne pathogens. Project objectives are:<\/p>\n<ol>\n<li>Determine thermal responses of selected food pathogens, including human norovirus, Shiga toxin-producing <em>E<\/em>. <em>coli<\/em>(STEC), <em>Listeria monocytogenes, Salmonella, <\/em>or their validated surrogates in selected foods (mussels, deli meats, ground meats, pastas and vegetables) in short time MW heating regimes that maintain food safety and quality<\/li>\n<li>Determine kinetics of food quality changes for short time MW heating regimes<\/li>\n<li>Develop new processes and FDA filing protocols to control <em>Clostridium botulinum <\/em>spores in non-homogenous foods, and in RTE meals in multi-compartment trays<\/li>\n<li>Develop systems, processes and validation protocols to control vegetative bacterial food pathogens and human noroviruses in prepackaged foods and RTE meals<\/li>\n<li>Conduct accelerated storage and sensory studies to evaluate food quality of MW processed foods and compare with conventional methods<\/li>\n<li>Develop scale-up strategies for sterilization and pasteurization applications and support industrial implementation of these technologies to produce safe and high-quality RTE shelf-stable, refrigerated, and frozen meals<\/li>\n<li>Develop statistical tools to assess the safety of MW processes in support of regulatory measures to protect public health<\/li>\n<li>Transfer technology, disseminate knowledge via short-courses, workshops, websites, and demonstration projects with industrial partners and in partner facilities; provide on-site training for graduate students and industrial personnel<\/li>\n<li>Prepare graduate students and post-doctoral fellows to become future leaders in academia, industry and government for emerging food safety technologies. Provide opportunities for undergraduate research.<\/li>\n<\/ol><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p> <\/p>\n<h2>Project Objectives<\/h2>\n<p>The goal of the proposed integrated project is to enhance the microbiological food safety of pre-packaged foods and ready-to-eat (RTE) meals through development and adaptation of industrial microwave (MW) technologies as a reliable last defense (terminal step) against process-associated and post-process contamination to protect consumers from food-borne pathogens. Project objectives are:<\/p>\n<p>Determine thermal responses of selected food pathogens, including human norovirus, Shiga toxin-producing <em>E<\/em>. <em>coli<\/em>(STEC), <em>Listeria monocytogenes, Salmonella, <\/em>or their validated surrogates in selected foods (mussels, deli meats, ground meats, pastas and vegetables) in short time MW heating regimes that maintain food safety and quality<br \/> Determine kinetics of food quality &#8230; <a href=\"https:\/\/labs.wsu.edu\/microwavepasteurization\/home\/objectives\/\" class=\"more-link\"><span class=\"more-default\">&raquo; More &#8230;<\/span><\/a><\/p>\n","protected":false},"author":1351,"featured_media":0,"parent":2,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/pages\/5"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/users\/1351"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/comments?post=5"}],"version-history":[{"count":6,"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/pages\/5\/revisions"}],"predecessor-version":[{"id":33,"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/pages\/5\/revisions\/33"}],"up":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/pages\/2"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/media?parent=5"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/wsuwp_university_location?post=5"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/microwavepasteurization\/wp-json\/wp\/v2\/wsuwp_university_org?post=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}