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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