MICHAEL KOZEMPEL, NEIL GOLDBERG,

JAMES C. CRAIG, JR.

Numerous research efforts are underway to eliminate surface bacteria from food. Some attempt to sanitize the surface with aqueous solutions of chemicals such as lactic acid. Some incorporate the antimicrobial agents into the product or packaging. In this manner, they kill the bacteria and leave a residual antimicrobial agent in the product to prevent further recontamination. Some of these agents are commercially available.

There are also thermal processes. One is a commercially available post-pac…


Fig. 1—Cross-section of solid food surfaces.


Fig. 2—The prototype pilot-plant VSV processor.


Fig. 3—Author Kozempel inserts a meat sample into the mobile VSV processor.



Fig. 4—Bacterial kill on commodities processed in the VSV processor

You've reached your monthly limit of two free articles. Already a member or subscriber?
Login to Food Technology
Subscribe Join IFT
Premium Content