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Biological Systems Engineering Juming Tang, Ph.D.

Increasing the frequency of microwave sterilization for packaged meals

Food Engineering  |  October 2013

Low-acid, high-moisture, shelf-stable, ready-to-eat prepackaged foods are conventionally treated with pressurized steam or high-temperature water at 120°C or higher to inactivate Clostridium botulism spores, stemming their germination and the potential production of a deadly toxin inside the sealed container. [continue reading]

Source: Increasing the frequency of microwave sterilization for packaged meals

Targeting Norovirus

Food Technology  |  January 2013  |  Volume 67, No 1

Many people believe that most foodborne illness is caused by bacteria, but the truth is that the most common cause of foodborne-disease outbreaks in the United States is a virus. Human norovirus causes about 21 million illnesses, 70,000 hospitalizations, and 800 deaths each year, according to the Centers for Disease Control and Prevention (CDC). [continue reading]

Source: Targeting Norovirus

Secret Ingredients

Seattle Business  |  November 2012

We have the best seafood and the finest coffee. But let’s not fool ourselves. Like the rest of the country, we are actually spending less of our money on fresh, raw ingredients and more on processed convenience foods than ever before. According to the U.S. Bureau of Labor Statistics, American households now spend more on processed foods than on any other category of food—and twice as much as they did in 1982. [continue reading]

Source: Secret Ingredients

AmeriQual involved in “game-changer” food processing research

Evansville Courier & Press  |  September 2012

You might know AmeriQual as a company that produces military and humanitarian rations along with commercial food products.

But you probably don’t know the Evansville company also is helping with research that could revolutionize the food processing industry. [continue reading]

Source: AmeriQual involved in “game-changer” food processing research