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