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<OL> <LI> Develop a VSV surface pasteurization processor suitable for field-testing at poultry processing plants. <LI> Develop the surface pasteurization process for other fresh, unprocessed solid foods such as fish, fruits and vegetables especially cantaloupes, grapefruits, and mangoes. <LI> Develop the process for processed meat products, particularly hot dogs. <LI> Develop a novel, mild, electromagnetic pasteurization treatment for liquids. Model and simulate the bacterial destruction in the processes developed
Design, fabricate, and develop a field VSV surface pasteurizer suitable for testing on-site at processing plants. The unit will be capable of processing broiler carcasses immediately removed from poultry plants. Optimize the process variables, determine the effectiveness of pasteurization on-site and simulate and model the pasteurization process. Adapt the VSV unit and apply the process to fruits and vegetables. Develop a modified surface processor for processed meat products such as hot dogs.Adapt the process to other foods such as catfish. Using a uniquely modified RF heater, confirm or refute the existence of electromagnetic non-thermal effects on bacteria. Establish conditions of field strength and frequency that kill bacteria without heat.