Food Processing | July 2014
To borrow the language of prize fighting, if food sterilization is a KO, then pasteurization is a TKO — germs and viruses may be dazed and confused, but some will get off the mat and live to fight another day. [continue reading]
Source: Pasteurization Without the Heat
USDA | April 2014
More than 90 percent of American households have microwave ovens where people heat their food, yet this same technology is seldom used for large-scale production in the food industry. [continue reading]
Source: Microwave Pasteurization: A New Industrial Process Producing High Quality and Safe Food
WSU News | February 2014
A new technology available to food companies increases product quality while reducing the chance of contaminated chilled or frozen meals being sold in retail markets. [continue reading]
Source: Microwave pasteurization improves food safety, flavor
NIFA IMPACTS | January 2014
A new microwave system developed by NIFA-funded researchers at Washington State University is now available to food companies to help reduce the chances of contamination in chilled or frozen meals. [continue reading]
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
Food Technology | April 2013 | Volume 67, No. 4
Microwave and radio frequency energy are portions of the electromagnetic spectrum that can deliver heat to foods selectively and efficiently. Specifically, microwaves interact with water in foods to heat predominantly those portions that are wet. [continue reading]
Source: Electromagnetic Energy in Food Processing
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
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
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
Food Quality News | September 2012
A developer of microwave food sterilization technology has rolled out its first commercial system after 15 years in development. [continue reading]