Safety of Foods Processed by Four Alternative Processing Technologies

Phase II <BR> 1. For the identified model products, develop key missing knowledge involved in safety assurance of four alternative process technologies (APTs); Pulsed Electric Field (PEF), High Pressure (HPP), Ohmic Heating and Microwave Heating. Verify using inoculated studies with these products within a pilot plant setting. Produce an amount of packaged APT products sufficient for shelf life testing and demonstration. <BR>2. a. Where necessary and appropriate, develop a model Food and Drug Administration (FDA) process filing protocol using pilot facilities for each applicable process technology. Invite scientific community, industry and regulators to critique protocol in a workshop setting. b. Where process filing is not a FDA requirement, develop a HACCP plan for each applicable process technology. Invite scientific community, industry and regulators to critique plans in a workshop setting.

<P>Phase III <BR>1. (Education objective) Increase significantly the number of well-trained students with an understanding of alternative process technologies, who can potentially serve as tomorrow's process authorities by dissemination of the current state of knowledge via courses, seminars, and active involvement in projects. <BR>2. (Extension objective) Advance the adoption and implementation of safe alternative process technologies via dissemination of the current state of knowledge to external clientele (industry, FDA and other stakeholders) via open project meetings, short-courses, and product demonstrations. <BR>3. Involve other members of the scientific community that are active in related research areas by inviting their participation in project meetings and workshops. <BR>4. Continue educational programs beyond the expiration of the project. <BR><BR>Phase IV <BR>1. Integrate evaluation into the project operations in a way that not only measures project effectiveness but also helps improve project performance.
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The food industry is on the verge of a revolution in food processing. If successful, tomorrow's consumers will have access to safe, nutritious, high-quality products via alternative process technologies (APTs). However, if APTs are to replace traditional processing methods, safety assurance is critical. We propose to study the safety aspects of four alternative process technologies: Pulsed Electric Field (PEF), High Pressure (HPP), ohmic heating, and microwave heating. We will develop critical basic knowledge for these products and processes; to find the locations within the food where harmful microorganisms may be most likely to survive, and verify that these organisms are inactivated by the intended process . By the final year of the project, we will develop the methods that industry may use in assuring consumer safety. We propose to develop an informed stakeholder community, including consumers, industry professionals and regulators via our extension programming, including the development of coursework and web-based instruction. Interaction with stakeholders will occur during biannual meetings. Finally, we will continuously evaluate and improve our efforts by obtaining feedback from an experienced external evaluator.
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Phase II For Alternative Process Technolgies (APTs) that produce a sterile product, such as ohmic and microwave heating, we propose to determine product properties, residence time distributions (where appropriate), and find the location of least lethal treatment via modeling or experiment. We will then test these processes on a pilot scale using inoculated packs. Protocols for process filing will be evaluated by a process authority. Sample filings will be prepared, which will be critiqued by the scientific community in workshops. For processes such as Pulsed electric field (PEF) and High Pressure Processing (HPP), which produce a pasteurized product, we propose to develop a Hazard Analysis Critical Control Point (HACCP) plan, which will also be subjected to peer review and critique. Phase III We propose to develop courses on APTs starting at Ohio State, and extend it to a web-based course. This will be disseminated widely. An extension effort will involve development of a short course at UC Davis, which will then be expanded to other campuses. Consumer education studies will be conducted. Phase IV An evaluator with experience with National Science Foundation research centers will be used to evaluate our efforts, and feed back the information to investigators to facilitate continuous improvement.
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Electrical conductivity of heterogeneous foods is being investigated as part of a USDA project to investigate the safety of foods processed by ohmic heating. We have developed a 10-chamber device to rapidly determine electrical conductivity of various components of a food system. Studies are also under way to investigate optimal salt-water blanching conditions that will provide products with equal electrical conductivity of all phases. A mobile pilot plant scale PEF processing system with energy recovery was designed and constructed, and tested. A buffer system was used to evaluate the life time of electrode materials. We are currently investigating new methods for determining residence time distribution of solid-liquid mixtures. Two project meetings held to date suggest that the work is on track, and will yield significant results shortly. A short course has been planned for offering in Davis, California in April 2005.
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Filing of model processes and HACCP plans with FDA will pave the way for eventual acceptance of alternative process technologies. A number of companies have expressed significant interest in the results of our work, and are considering active participation.
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This project has been initiated, and an organizational meeting held in November, 2003, where industry was consulted on the types of products for which studies will be conducted. FDA has been contacted, and has indicated their willingness to work with us and comment on the findings of this project. Phases II and III of the project (research and evaluation) have begun, and the key properties and kinetics information for ohmic heating, PEF processing, High Pressure processing and microwave heating are being determined. This work is making significant progress, and some data will be forthcoming in time for the next project meeting.