FTI REPORT R-01:

NOVEL PROCESSES FOR REDUCING
BACTERIAL LEVELS IN FOODS (VOL. I)

Revised 1998

• Hyperpasteurization
• Low-temperature processing
• High hydrostatic pressure
• High isostatic pressure
• Trisodium phosphate

These are just a few of a number of new processes that aim to reduce the levels of bacteria in food. Food Technology Intelligence, Inc. has available an in-depth report, Novel Processes for Reducing Bacterial Levels in Foods (Vol. I), which analyzes many of these technologies, their commercial potential and their market availability.

Why all of the interest in such processes? Minimally-processed, fresh-like products have become commonplace in the food industry. This is partly the result of consumer demand for high-quality, yet minimally-processed, additive-free and microbiologically-safe foods. In an effort to continue to meet this demand, the industry is developing alternatives to using heat preservation to reduce bacteria levels in foods. As you know, heat treatment destroys the functionality and flavors of many foods.

The bacteria problem is a significant one facing food processors. While the incidence of traditionally foodborne diseases like trichinosis from undercooked pork and botulism from improperly canned foods seems to be generally on the decline, each year millions become sick from disease-causing bacteria or viruses in poultry, shellfish and red meat.

Chicken is the most common source of infection. One of every 25,000 servings will make a consumer ill, according to experts of the U.S. Food and Drug Administration and the Centers for Disease Control. Fish is next, with the greatest danger coming from raw or undercooked molluscan shellfish. Moreover, about 85% of all seafood-related illnesses arise from consuming bilvalve mollusks.

Information on New Processes

Now you have an opportunity to learn more about a variety of nonthermal food preservation processes under development at universities, companies and government research labs which will help you get the bacteria problem under greater control. This report from Food Technology Intelligence reviews key processes and highlights important information, such as their applications, status of development and when they will be commercially viable.

You’ll also learn how to take advantage of these technologies—through licensing or other collaborative arrangements—so that you can commercialize them before your competitors do. Learn about several processes, including:

Novel Processes for Reducing Bacterial Levels in Foods will help you focus in on strategic developments in the field. This report also help you establish important contacts with key developers of technologies that will keep you ahead of your competitors.

TABLE OF CONTENTS

Executive Summary

• Overall Problem
• Significance

1. Key Technologies

2. Significance and Implications of Current Problem

Scope and Methodology

• Primary and Secondary Research

Overall Problem

• A Significant Problem

General Bacteria of Concern

• Campylobacter jejuni
• Clostridium botulinum
• Clostridium perfringens
• Escherichia coli
• Listeria monocytogenes
• Salmonella
• Staphylococcus aureus
• Few New Achievements
• The Demand for Minimal Processing

Impact

• Economic Effects

Current Processes

Challenges

The Need for Alternatives

3. Analysis of New Technologies

Hyperpasteurization
High Hydrostatic Pressure
High Isostatic Pressure
Low-Temperature Processing
Trisodium Phosphate
Bacteriocin-Mediated Inhibitors
Bicarbonate and Sulfate Inhibitors

For each process:

• How It Works
• Advantages
• Applications/Markets
• Status of R&D
• Barriers to Marketability
• Commercial Timing
• Commercialization Opportunity
• Developer Profile
• Patent Status
• Contact Information

4. Other Efforts in the Field

USDA/Agricultural Research Service
Food Safety Consortium
Los Alamos National Laboratory
Berlin University of Technology
U.S. Army
University of California
Chef Argent Food Products, Inc.
Leatherhead Food RA
Fraunhofer Institute
University of Vermont
University of Georgia
Spelderholt Centre for Poultry Research (Netherlands)
Cornell University
Mississippi State University
International Fresh-Cut Produce Association
AFRC Institute of Food Research
Michigan State University

For each:

• Processes
• Applications
• Status of R&D
• Contact Information

5. For Further Reading

Top of Page