{"id":2,"date":"2016-06-21T22:36:44","date_gmt":"2016-06-21T22:36:44","guid":{"rendered":"http:\/\/labs.wsu.edu\/rf-pasteurization\/?page_id=2"},"modified":"2023-06-27T14:54:37","modified_gmt":"2023-06-27T21:54:37","slug":"home","status":"publish","type":"page","link":"https:\/\/labs.wsu.edu\/rf-pasteurization\/","title":{"rendered":"Home"},"content":{"rendered":"<br \/>\n<section id=\"builder-section-1466801107672\" class=\"row side-right gutter pad-top\">\n<div style=\"\" class=\"column one \">\n<h1>Welcome!<\/h1>\n<p><em>Salmonella<\/em> contamination of low-moisture foods is a vexing food safety challenge reflected in <a href=\"http:\/\/m.yahoo.com\/w\/legobpengine\/news\/fda-halts-operations-peanut-butter-plant-215857415.html?orig_host_hdr=news.yahoo.com&amp;.intl=US&amp;.lang=en-US\" rel=\"noopener noreferrer\">recent nationwide outbreaks\/recalls<\/a> involving dry products. Additionally, Salmonella is known to be extremely resistant to traditional treatments.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-110 size-medium\" src=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/06\/Salmonella-396x305.jpg\" alt=\"Salmonella under microscope\" width=\"396\" height=\"305\" srcset=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/06\/Salmonella-396x305.jpg 396w, https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/06\/Salmonella.jpg 401w\" sizes=\"(max-width: 396px) 100vw, 396px\" \/><\/p>\n<p>There is also an acute lack of data and tools for reliable validation of commercial pasteurization processes across low-moisture food categories.<\/p>\n<p>This multi-disciplinary project will fill focus on these problems in order to to reduce risk of\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Salmonellosis\" rel=\"noopener noreferrer\">salmonellosis<\/a> associated with low-moisture foods.<\/p>\n<p><strong>To accomplish this, the following specific project objectives have been established.<\/strong><\/p>\n<ul>\n<li>Develop mathematical models quantifying the effect of water activity on Salmonella inactivation rate, for multiple pasteurization methods and product categories.<\/li>\n<li>Validate the inactivation models via inoculated, pilot-scale challenge studies.<\/li>\n<li>Develop, deliver, and assess training programs targeted at professionals responsible for validating pasteurization processes for low-moisture foods.<\/li>\n<li>Quantify the relationship between Salmonella inactivation rate and (a) product factors (composition and structure), and (b) time between contamination and pasteurization.<\/li>\n<li>Expand and validate novel inactivation models accounting for the significant intrinsic and extrinsic factors, via <em>Salmonella<\/em>-inoculated, pilot-scale challenge studies using multiple pasteurization technologies.<\/li>\n<li>Develop pasteurization scale-up and validation strategies that account for inherent uncertainty in the inactivation models.<\/li>\n<\/ul>\n<p>Please visit our <a href=\"http:\/\/labs.wsu.edu\/rf-pasteurization\/faq\/\" rel=\"noopener noreferrer\">FAQ<\/a> page for more information.<\/p>\n<\/p><\/div>\n<div style=\"\" class=\"column two \">\n<header>\n<h2>Dr. Juming Tang<\/h2>\n<\/header>\n<hr \/>\n<p><a href=\"http:\/\/sites.bsyse.wsu.edu\/tang\/images\/juming_0553-ps-chngbg.jpg\" rel=\"noopener noreferrer\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-381 size-full\" src=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/06\/Tang-200.jpg\" alt=\"Juming Tang\" width=\"200\" height=\"250\" \/><\/a><\/p>\n<p><strong>Member of the US National Academy of Engineering<\/strong><br \/>\n<strong>Regents Professor<\/strong><br \/>\n<strong>Distinguished Chair<br \/>\nFood Engineering<\/strong><\/p>\n<hr \/>\n<p><a href=\"mailto:jtang@wsu.edu\" rel=\"noopener noreferrer\">Email Dr. Tang<\/a><br \/>\n509-335-2140<\/p>\n<p>L.J. Smith Hall 208<br \/>\n<a href=\"http:\/\/bsyse.wsu.edu\/\" rel=\"noopener noreferrer\">Biological Systems Engineering<\/a><br \/>\nWashington State University<br \/>\nPullman, WA\u00a099164-6120<\/p>\n<p><a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/888\/2022\/12\/CV-of-Dr-Tang-2022.pdf\" rel=\"noopener noreferrer\">Curriculum Vitae<\/a><\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p> Welcome!<\/p>\n<p><em>Salmonella<\/em> contamination of low-moisture foods is a vexing food safety challenge reflected in <a href=\"http:\/\/m.yahoo.com\/w\/legobpengine\/news\/fda-halts-operations-peanut-butter-plant-215857415.html?orig_host_hdr=news.yahoo.com&amp;.intl=US&amp;.lang=en-US\" rel=\"noopener noreferrer\">recent nationwide outbreaks\/recalls<\/a> involving dry products. Additionally, Salmonella is known to be extremely resistant to traditional treatments.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-110 size-medium\" src=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/06\/Salmonella-396x305.jpg\" alt=\"Salmonella under microscope\" width=\"396\" height=\"305\" srcset=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/06\/Salmonella-396x305.jpg 396w, https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/06\/Salmonella.jpg 401w\" sizes=\"(max-width: 396px) 100vw, 396px\" \/><\/p>\n<p>There is also an acute lack of data and tools for reliable validation of commercial pasteurization processes across low-moisture food categories.<\/p>\n<p>This multi-disciplinary project will fill focus on these problems in order to to reduce risk of\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Salmonellosis\" rel=\"noopener noreferrer\">salmonellosis<\/a> associated with low-moisture foods.<\/p>\n<p><strong>To accomplish this, the following &#8230; <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/\" class=\"more-link\"><span class=\"more-default\">&raquo; More &#8230;<\/span><\/a><\/strong><\/p>\n","protected":false},"author":1351,"featured_media":0,"parent":0,"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\/rf-pasteurization\/wp-json\/wp\/v2\/pages\/2"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/users\/1351"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/comments?post=2"}],"version-history":[{"count":30,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/pages\/2\/revisions"}],"predecessor-version":[{"id":637,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/pages\/2\/revisions\/637"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/media?parent=2"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/wsuwp_university_location?post=2"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/wsuwp_university_org?post=2"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}