Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. This book explores the application of electron beam pasteurizati…
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although …
Listeria monocytogenes is a significant food-borne pathogen particularly associated with ready-to-eat (RTE) meat and poultry products which can grow and multiply at refrigeration temperatures. In-package pasteurization is an effective post-lethality intervention to reduce microb…
Whole broilers exposed to a radiant wall (RW) at 649°C, for 0, 3, 4, 5, or 8 s or dipped in a solution containing 1% buffered sodium citrate, pH 5.8 (BSC), 0.5% citric acid (CA) or 2% liquid smoke (LS) prior to RW exposure. 5 s exposure reduced total plate count (TPC) 1.23 to 1.…
Combinations of organic acid rinses and steam based post-packaging thermal pasteurization were evaluated for their ability to reduce Listeria monocytogenes populations on surfaces of various ready-to-eat (RTE) meat products. All-beef frankfurters were mist inoculated, acid rinse…
The objectives of this thesis are to evaluate the application of ultraviolet light emitting diodes (UV-LEDs) with various wavelengths for pasteurization of cloudy (CAJ) and clear apple juices (AJ), to assess the disinfection efficiency of combined UV-LED irradiation and mild hea…
