From:
"Sukie Crandall"
Date: 2007-04-14 18:58:33 UTC
Subject: [ferrethealth] Re: Soup Treats
To: ferrethealth@yahoogroups.com
> Remember that freezing does NOT kill all bacteria at the temps of
> home or grocery freezers.
>
> This is addressed in some recent expert references given, but can
> also be found in food industry studies in PubMed. For example, to
> kill salmonella the industry studies had to use -20'C to -80'C or -4'F to
> -112'F
This may have some future promise for diseases that freezing falls short on
and right now only cooking suffices to control enough, and it may have
a bibliography which could be useful for those who want to learn more so
seeking the full article could pay for some here.
BEGIN QUOTE
Crit Rev Food Sci Nutr. 2007;47(1):69-112. Links
Opportunities and challenges in high pressure processing of foods.
Rastogi NK,
Raghavarao KS,
Balasubramaniam VM,
Niranjan K,
Knorr D.
Department of Food Engineering, Central Food Technological Research Institute. Mysore,
570 020. India. nkrastogi@cftri.com
Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand
has triggered the need for the development of a number of nonthermal approaches to
food processing, of which high-pressure technology has proven to be very valuable. A
number of recent publications have demonstrated novel and diverse uses of this
technology. Its novel features, which include destruction of microorganisms at room
temperature or lower, have made the technology commercially attractive. Enzymes and
even spore forming bacteria can be inactivated by the application of pressure-thermal
combinations, This review aims to identify the opportunities and challenges associated
with this technology. In addition to discussing the effects of high pressure on food
components, this review covers the combined effects of high pressure processing with:
gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial
treatment. Further, the applications of this technology in various sectors - fruits and
vegetables, dairy, and meat processing - have been dealt with extensively. The integration
of high-pressure with other matured processing operations such as blanching,
dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid
extraction has been shown to open up new processing options. The key challenges
identified include: heat transfer problems and resulting non-uniformity in processing,
obtaining reliable and reproducible data for process validation, lack of detailed knowledge
about the interaction between high pressure, and a number of food constituents,
packaging and statutory issues.
PMID: 17364696 [PubMed - in process]
END QUOTE
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