Extended Shelf-Life Foods - Ensuring Food Safety Through High-Pressure Based Technological Solutions - IFT Nonthermal Processing Division Webcast | February 25, 2016 | Contact Hours: 1.5

This webcast was organized with the support of IFT's Nonthermal Processing Division.

Consumer health and wellness oriented life style prompted food processors to introduce a variety of minimally processed extended shelf-life (ESL) foods. This webcast provides an overview of microbiological risks associated with preservation of ESL foods and presents various available minimal processing technological solutions. After watching this webcast, you will understand how food processing, ingredient, and storage factors that can help mitigate the pathogens risk in ESL products.

Extended Shelf Life (ESL) refers to foods that have received mild processing and have a shelf life under refrigerated storage that is greater than that afforded by minimal processes such as conventional pasteurization. The ESL product category has emerged to satisfy consumer demand for mildly-processed foods with enhanced safety, shelf-life, and fresh-like quality. Meat, seafood, vegetable and fruit juices, sauces, and salads are examples of products available in the market today. ESL products are preserved by variety of milder processing solutions including high pressure processing. While pressure treatment at ambient or chilled temperature is effective in reducing more than 5-logs of variety of vegetative pathogens, pressure treatment alone, is not sufficient to inactivate spores of harmful pathogens such as Clostridium botulinum. Careful attention must be paid in maintaining refrigerated temperature conditions handling and distributing ESL foods. The webcast speakers discuss potential microbial risks associated with survival of Clostridium spores in ESL low-acid foods. Food processing, ingredient, and storage factors that can help mitigate the botulinum risk are also discussed.

Learning Objectives:
1. Learn about basic principles and technologies associated with manufacturing of extended shelf life products
2. Learn about processing and storage factors that can help mitigate botulism risk in low-acid foods preserved by pressure based technologies
3. Understand physiological mechanism of germination and inactivation of pathogenic spores

Speakers:
Microbiological Safety of Extended Shelf Products
Ahmed Yousef
Professor, Microbiological safety of extended shelf products
The Ohio State University

Minimal Processing Technological Solutions for Extended Shelf Life Foods
V.M. (Bala) Balasubramaniam
Professor, Food Engineering
The Ohio State University

Control of Clostridium Botulinum Spores for Extended Shelf Life Foods
Jason Wan
Professor
Associate Director - Institute for Food Safety and Health
Associate Chair – Department of Food Science and Nutrition
Illinois Institute of Technology

Moderators:
Marcia Walker 
Senior Manager, Global R&D
PepsiCo
Nonthermal Processing Division Chair

Christopher Doona
Senior Research Chemist
US Army – Natick Soldier RD&E Center
Nonthermal Processing Division Secretary

Length: 90 minutes
Contact Hours (CH): 1

Find a PDF of the presentation slides under the "Resources" tab.

$0.00 - $20.00