adaptando novas tecnologias para o processamento da carne - tatiana koutchma - agriculture and...
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Adapting Novel Processing
Technologies to Meat Operations
Tatiana Koutchma, PhD
Outline
Safety Risks of Modern Food Production
Review of Novel Processing Technologies
Technology Assessment and Gaps in Knowledge
FSWG’s Survey :
Food Safety and Novel Technologies
Safety Risks of
Modern Food Production
Products
Higher quality - Mild treatment
Extended product shelf-life
“Fresher” quality,
RTE pre-cooked
Convenience
Low salt, sugar, fat
Globalization of food supply
New Risks
Incomplete microbial inactivation
Possible non respect of adequate
storage conditions and expiration
dates
Undercooking
Overcooking
Generation of stress-resistant
organisms
Emerging pathogens
Food Technologies
Branch of food science and engineering which deals with the actual
production processes to make foods.
5. Novel or emerging
technologies
Contemporary technical
innovations which represent
progressive developments within
a field for competitive advantage
Traditional processing concepts
1. Application of thermal energy to
elevate product temperatures to
achieve long term or extended
stability or preservation
2. Removal of thermal energy to
reduce product temperature and
extend shelf-life
3. Removal of water from products
structure and thus achieving of
extended shelf-life
4. Packaging or the step required to
maintain product properties
achieved during processing
Future Processing Trends
Improved Quality and Safety
Novel Foods
Transformation & Preservation
Novel Technologies
Novel Processes
Improved Product Quality
Traditional Foods
Improved Manufacturing Performance
Traditional Technologies
Improvements in Designs and Control. Redesign
vs
The Novel Foods
• Non-traditional foods with
no history of safe use and
manufactured, prepared,
preserved or packaged by
a process that has not
been previously applied to
that food
• Definitions available
in 6 countries
Key Drivers
Freshness & convenience & less preserved
Enhanced safety and extended shelf-Life
Heat labile functional ingredients
Engineering functional ingredients for
delivery of healthy foods
Lower carbon footprint
Reduce water volume used
Lower energy
Lower waste
Need for sound regulatory policy
U.S., Canada, EU
Novel Processing Options
Pressure - 6
Electromagnetic energy - 7
Electrical energy - 5
Sonication - 3
Chemical – 5
Plasma, magnetic field -2
Mechanical energy - 3
Total - more than 30 OPTIONS!
High Pressure
Hydrostatic
(HHP)
Pre-Packed Foods
2000
MPa
Hydrodynamic
(HDP)
Raw Meats 100
MPa
Hydrodynamic
Homogenization
(HDH)
Beverages 300
MPa
Pressure and CO2 Juices 100
MPa
Pressure Cycling
(HPC)
Extraction 300
MPa
Hyperbaric Fresh Produce 900
kPa
Novel Processing Technologies
Transform raw materials into food products
Preserve fabricated foods and raw ingredients during transportation, retailing and consuming foods
Control safety at different points of supply chain
With Potential
Provide Safety attributes HIGHER than those of raw products
Maintain Health and Quality attributes at least EQUAL to raw products
Enhance Functional properties or create New Products
Provide Broader Sustainable and Environmentally friendly benefits
UV Technology
Technology Assessment
Fundamental Physical Methods
Technology Performance
Technology Readiness
Risk Assessment
Regulatory Status
Life Time Cycle
Cost Efficacy
and
9 - Ready for full-scale commercialization
8 - Economic feasibility and regulatory issues addressed
7 - Economic feasibility demonstrated or regulatory issues addressed (but not both)
6 – Systems available commercially
5 - System or prototype demonstration in relevant environment (pilot scale)
4 - Component validation in relevant environment
3 - Analytical and experimental critical function and/or characteristic proof of concept
2 - Technology concept and/or application formulated
1 - Basic principles observed and reported
NASA Assessment Te
ch
no
log
y D
eve
lop
me
nt
Emerged
Under
development
Emerging
Thermal Processing Technologies
Traditional
Retorting
Aseptic
Pasteurization
Hot, Cold-Fill
Sous vide
Emerging
Pressure + Heat (8) Microwave dielectric (8) High frequency or RF (5-6) Infrared (6-7) Ohmic (6-7)
Under Development
Conductive
Heating
Non-thermal
Processing Technologies
Emerged
Irradiation (9)
High Hydrostatic Pressure (8-9)
Filtration (9)
Ozone (8-9)
Emerging
Pulsed Electric Fields (6-7)
UV light (6)
Pressure and CO2 (6)
Under Development
Cold Plasma (3-4)
Electrolyzed water (5)
Sonication (5)
Low dose e-beams (5)
Technology Knowledge
Traditional/Thermal
Established organism of public
health concern
Understood destruction
kinetics/mathematics
Knowledge of products heating in
given processing systems
Relationships between the
organism of public health concern
and spoilage
Equivalent safety of different
processing systems express in
“Lethality” terms
Novel
Target organisms of concerns and
surrogates has to be determined
Detailed knowledge of microbial
dose-response behavior
Complete representation of
distribution of the lethal agent
Process uniformity
Process monitoring &verification
Process Equivalency (FSO)
Chemical safety
Risk assessment
What Understanding is Needed when
Establishing a Novel Process?
A
Process Design Validation
Hazard
Analysis Regulatory
Acceptance
B Ingredients Product
Process
A B
B
Challenges of Novel Processing
Safety Equivalence
Traditional Foods Vs Novel Foods
• Nutritional, Allergenicity, Toxicological, Chemical
&
Traditional Process Vs Novel Process
• Performance Objective, Food Safety Objective
• Validation, Verification, Monitoring
O
O O
OH
=
Safety of Novel Processes
Technology Microbial Risks Chemical Risks Other
HPP Incomplete
microbial
inactivation,
recovery
Chemical reactions Spore inactivation
at elevated
temperature
PEF No spore
inactivation
Electrochemical
reactions
Metal transfer from
electrodes
Non homogeneity
arcing
UV light and pulsed
light
Repair Photo oxidation
reactions
Non-homogeneity
Ohmic heating Survivors Metal transfer from
electrodes
under/over heating
Microwaves Survivors Chemical reactions Non-homogeneity
Possible reduction
of power
Risk Assessment of Novel Foods
• Details of novel process
• Dietary Exposure
• History of organism
• Nutritional considerations – Dietary intakes
• Toxicology considerations
• Allergenicity considerations
• Chemical considerations
O
O
O
OH
Microbiological Assessment
Product • Raw ingredients
– Contamination
• Semi-finished/
– pH, Aw, composition, ToC
• Finished
– Packaging/Storage
• Predictive modelling of
growth/death/survival
– Indigenous flora
– Shelf-life
– Safety in terms of target
pathogens of concern
Food Chain • Production
– Local/Imported
• Food Processing
• Transportation
• Storage & Distribution
– Food Services/Retail
• RTE
• Consumption
– Preparation
Chemical Hazards
Product
• Natural - Endogenous toxicants
• Trypsin
• Mycotoxins
• Synthetic
Produced, through contamination of food material or processing environment
• Pesticide residues in fruits and vegetables
• Heavy metals, nitrites
• Drug residues in foods of animal origin
• Allergens
Process
• Formed during food processing
Migration
from packaging Biphenols
Acrylamide
Furans
Lipid oxidation products
Maillard reaction
Global Regulations
Novel Foods
European Union
United Kingdom
New Zealand
Australia
Canada
China
No Definition
USA
Japan
India
USA
No definition can not be found
• US FDA considers food ingredients as novel that have not been previously used
• New dietary compounds (NDI)
• As food additives under existing law, the principal law being the Federal Food, Drug and Cosmetic Act.
• The ‘Generally Recognised as Safe’ or GRAS concept is the bench mark by which all foods, including novel foods, are assessed.
• GRAS substances are: substances used before 1958 (excluding prior sanctioned food ingredients); and substances for which there is scientific evidence of safety as determined by competent experts and by published and available safety information.
US Approvals of Novel Processes
• 2001, Code 21 CFR Part 179.39 was published to improve the safety of fresh juice products: Source of UV radiation (LPM at 254 nm) defined as a food additive
• 2004, USDA has approved High Hydrostatic Pressure as
an intervention method for Listeria contaminated pre-packed ready-to-eat (RTE) meat products
• 2008, 73 FR 49593 The FDA published a final rule that allows the use of irradiation for fresh iceberg lettuce and fresh spinach
• 2009, the US FDA approved a petition for the commercial use of Pressure Assisted Thermal Sterilization process (PATS) for application in the production of LAF
2010, US FDA first time approved novel sterilization processing using 915 MHz microwave energy (MATS) for producing pre-packaged, LAF
26
Novel Food Decisions in Canada • Use of High Hydrostatic Pressure for Processing Ready to Eat
(RTE) Meat-containing Entrees, Meat-containing Salads and Meat Products (Maple Leaf, December 2006)
• Use of High Hydrostatic Pressure for the Control of L. monocytogenes in Ready to Eat (RTE) Meats and Poultry (Santa-Maria, Foods, October 2006)
• Use of the Rinse and Chill Process as a Slaughter Process Technology (MPSC Inc. of St. Paul, MN , October 2006)
• Applesauce and Applesauce/Fruit Blends Treated by High Hydrostatic Pressure (Orchard Inc., Franklin Centre, QC, in November of 2004)
• Ultraviolet light treatment of apple juice/cider using the CiderSure 3500 (Moore Orchards, July 15, 2003 )
Why High Hydrostatic Pressure
Independent of product mass,
size and geometry
Minimizing treatment time and scale up
Inactivates all vegetative bacteria and spores
Destroys enzymes
Minimal impact on quality and nutrition
Commercially economical processes
Emerged as a post-lethality treatment
Emerging as
Harvesting treatment
Pre-treatment before cooking
Sterilization of Low Acid Foods
HIGH HYDROSTATIC PRESSURE
Preservation Transformation Value Added
Sterilization
Pasteurization Shelf-life
extension
Meat
Protein
PATS
LAF
RTE
meals
RTE meats
Raw meats
Seafood
HHP process parameters
• Process Pressure
• Constant holding pressure
• >700 MPa – “sterilization”
• 200-600 MPa – “pasteurization”
• <300 MPa – raw meat treatment
• Process Temperature
• Final product temperature after pressurization
• Process hold time
• Time recorded between end of
• compression and start of decompression
Other parameters affecting HHP
Product
• pH, water activity
• Composition:
• Fat
• Salt content
• Physiological state of
bacterial cells
• From exponential or stationary
growth phase
Packaging
• Type of packaging: vacuum or
MAP
• Packaging and material
influence the log reduction data
• Design and geometry
Raw Meat Processing
Harvest Processing Fresh Meats
Shelf-life Extension
Stops post-mortem glycolysis
Improves meat quality
Stabilizes pH >6.0
Improves color
Increases water-holding capacity
Decreases shear force
Increases tenderness
Hair/feather removal
Loosens hair/feather follicles
Eliminates scald tank
Toenail removal
Loosens toenails from hoof
Reduces fecal contamination
Ambient Temperature at Pressure < 350 MPa
Fundamental Mechanisms
• The modifications of meat structure are strongly dependent on the time post-mortem
• Pre- or post-rigor when HPP is applied
• Pressurisation of pre-rigor meat usually results in a
– rapid pH decrease
– intense contraction
– phenomena depend on treatment time, meat temperature and muscle type.
• Pressurization of post-rigor meat
– no contraction was induced,
– Extensive modifications in sarcomere structure
– Cheftel, Meat Science, 1997
– Sun and Holley, JFS, 2009
HPP Preservation of RTE meals
Shelf Life Extension
Pasteurization
Marinated Meats
RTE meats and poultry (ESL)
Pre-treatment
Post-Lethality
Ambient & Mild Temperatures
400 – 600 MPa
Sterilization
Pre-packed
Low Acid Foods (LAF) MREs
Pressure Assisted Thermal
Sterilization (PATS)
Elevated Temperature (>100oC)
700 MPA
Product and Process conditions for
Establishment of HHP preservation
HPP pasteurization HPP sterilization
Product parameters
pH, aw 3.5 <pH<4.6; pH<3.5 pH>4.6; aw >0.86
Process parameters
Temperature, oC ≤ 45 > 100
Pressure, MPa ≤ 600 > 700
Target microorganisms
Pathogenic E. coli; Listeria; Salmonella C. botulinum spores
Bacillus cereus
Spoilage Lactic bacteria, yeasts, molds Geobacillus spp.
Storage Refrigerated conditions Ambient temperature
Packaging Hermetically sealed
flexible containers
Hermetically sealed
flexible containers
Microbial Safety and Functionality in
Reduced Sodium Chloride Foods
High sodium intake is a risk factor for hypertension, cardio vascular and other diseases
The WHO has set a target for daily intake of 5g or less of salt (<2g sodium)
Sodium intake commercially processed foods (CPF) (77 %)
naturally occurring (12%),
addition at the table (6%) and added during cooking (5%)
NaCl is an important ingredient added to meats formulations increases gelation, water holding capacity and fat retention.
decreases Aw
retards growth of spoilage and pathogenic microbes, Listeria monocytogenes.
HHP for Low Sodium Products
Pre-treatment • HHP may have beneficial
effects on meat product
quality
– Improves water holding
capacity and decreased
water losses
– Induce changes in protein
• Pressures: 50 up to 300 MPa
• Temperature: Refrigerated or
Ambient
• Time: up to 5 min
Post-lethality
• HHP is effective intervention
methods against Listeria and
other pathogenic bacteria
• Pressures: 500 up to 600 MPa
• Temperature: ambient
Refrigerated or Ambient
• Time: up to 3min
Commercial HHP systems
Vessel layout – horizontal
Automatic loading / unloading
• Wave 6000 / 55 L
• Wave 6000 / 135L
• Wave 6000 / 300T L
• Wave 6000 / 420 L
• Maximum pressure – 600 MPa
• Pressure Hold Time – 3 min
Commercial HHP systems
• Wide range of HHP
systems
– 100 L - 600
– 215 L - 600
– 350 L - 600
– 687 L - 300
• 7 contract services
facilities in US
Lab scale HP units
• Avure
Laboratory Scale Pressure Test
System Model PT-100
The QFP-2L-700 high pressure unit
BaoTou HHP Technology
Lab size equipment
3-5L 600 Mpa
Commercial equipment
30-50 L 600 MPa
2 x 300L 600 MPa
4x 600 L 600 MPa
Vessel Technologies
Wire winding Autofrettage
http://www.avure.com/company/quintus.asp
Vessel is subjected to over-pressure which locks plastic strain in an internal core
Autofrettage pressure is selected according to plastic behaviour od steel used (15-15PH)
http://www.freshertechusa.com/index.html
FresherTech • Mono - Single Chamber
Systems
• Duo - Dual Chamber
Systems
• Quattro - Four Chamber
Systems
Multivac and Uhde
• Multivac for HHP
packaging lines
• Fully automated and
integrated production
lines
– Filling, loading and
unloading robots,
inspection, weighting
• Continuous production
flow
http://us.multivac.com/our-products/hpp-high-pressure-
preservation.html
HHP - What are PROS?
HHP is commercially available technology that solves consumers' demands for safety, healthiness, clean label and low sodium refrigerated foods
HHP solves the retailers' needs for fresh foods with long shelf life
Capital and operating costs of HHP systems are now line with the cost of chemical additives 2 to 8 cent per pound.
HHP allows processors to meet both retailer and consumer demands while potentially selling clean label products at a premium with the advantage of post package food pathogen inactivation
What are Cons?
CONS
Batch process for pre-packed products
Cost is still can be an issue
Most popular applications – post-lethality treatment of RTE meats, seafood
Process uniformities needs to be monitored
Application of HHP is limited :
to fresh meat and sea products due to resulting discolouration
Fresh produce – texture
Why UV?
Effective against microbial and chemical hazards
Physical non-thermal method
Chemicals free
Cost effective
Energy efficient
Approved by Regulatory Agencies EPA US FDA (2001) Health Canada (2003)
2011201020092008200720062005200420032002
25
39
33
38
33
23
12
17 16 14
Ultraviolet UV light
UV-V
6.20 – 12.4 eV
UV-C
4.43 – 12.4 eV
UV-B
3.94 – 4.43 eV
UV-A
3.10 – 3.94 eV
Energy per photon:
Effectiveness of UV light
Against Food microflora
Bacteria
Spores Viruses
Parasites Spoilage microflora
- Hepatitis A virus
- Norovirus
- Cryptosporidium
parvum
- Giardia lamblia
- aerobic microflora
- yeasts
- molds
- Lactic acid bacteria
- Eschierichia coli O157:H7
- Listeria monocytogenes
- Salmonella enteredius
- Staphylococcus
aureus
Development and Applications of UV sources
UV source
Applications
Food
Industry
Regulatory
Approval
Implementation
Environment
impact
Low Pressure
Mercury (LPM)
Amalgam (LPA)
Air Water
Surfaces
Since 1930
Surfaces
Water
Juices
YES
US FDA (2000)
Health Canada
(2003)
Mercury
Glass
Medium Pressure
Mercury (MPM)
Water
Water
NO
Mercury
Glass
Eximer Medical – Packed
Blood Plasma
Curing
Surfaces
Cost
NO
Glass
Pulsed (PL) Curing Produce
RTE Food
Surfaces, Dry
ingredients
YES
Glass
Light Emitting
Diodes (LED)
Lightings
Air
NO
NO
NO
Why LEDs will replace UV lamps?
LEDs: Energy efficient, NO
mercury, long time, COST
UV Lamps: short life time,
mercury, glass
UV Lamps: Wavelength are not
optimized for applications
• LEDs: Emit single peak
Tunable
LEDs are Building Blocks for Future UV systems
Guidelines For Choice of
UV source 1. Emission spectrum –
related to applications
2. Electrical and UV efficiency
3. Lifetime
4. Cost
5. Availability
6. Size
7. Shapes
UV
LIGHT
Safety
Air, water
Non-food contact surfaces
Food contact surfaces
Pathogens
inactivation
PreservationPasteurization
Shelf-life extension
Liquid foods and
beverages
Whole and fresh cut produce
Functionality Enhancement
Vitamins
Antioxidants
Microbial resistance
Chemicals destruction
Toxins
Allergens
Pesticides
Patulin
Aflotoxins
UV on Food Plant
Air and water treatments
Non-food contact surfaces
Walls, ceilings, floors
Food contact surfaces
Conveyor belts
Packaging materials
Equipment surfaces
Food surfaces
RTE meats
Fresh produce
OFFERS UV-PROTECTION
• Airborne
– Molds Spores, human
pathogens
• Waterborne
– Viruses and Bacteria
spores
• Foodborne
– Bacteria, spores
• Spoilage
– Yeast, molds, lactobacilli
Microbial Resistance to UV
Air Water Food
Fluids
Viruses Cryptosporidium
Parasites
Bacteria Bacteria
Yeasts
Bacteria
Yeasts
Spores Spores Spores
Viruses (Adenovirus)
Viruses
Molds spores
RH, T,oC
Turbidity pH, Aw
composition
Commercial UV unit
to Treat Odors
UV resistance of Listeria on Surfaces
• Agar:
– D10= 0.5 mJ/cm2
• Surfaces of packaging
materials, conveyor belts
– D10 = 2.55 – 3.2 mJ/cm2
• Products
– Frankfurters
D10 = 300 mJ/cm2
– Cut Pear
D10~ 2000 mJ/cm2
UV for Poultry, Fish and
RTE products
Raw
• Poultry reduction of
Salmonella without affecting
color or increasing rancidity of
the meat
• Chicken Breast Fillet - L.
monocytogenes without
negatively affecting meat color
• Raw Salmon Fillets - PL
caused visual color and quality
changes due to T increase
RTE
Continuous UV
• Effective against Listeria on the
surface of frankfurters
• Up to 2-log reduction at 4 J/cm2
• No changes in colour
Pulsed UV
• Effective against Listeria on the
surfaces of steel coupons
• Up to 4 log reduction at 6 J/cm2
Challenges of UV surface
inactivation
Surface characteristics
Quality parameters
Duration of the treatment
Continuous UV vs
Pulsed Light
Decontamination of Surfaces
UVC Tumbling Machines by Reyco Systems
• Frozen • Fresh • RTES • Products prior to bulk
storage: onions, potatoes, fruits, grain
Claranor: Packaging,
Caps, Cups
Heraeus, Blue Light Module
Novel UV Processes UV pasteurization /
Shelf-life Extension
Fresh Juices
– Apple, apple cider, carrot,
orange
Liquid sweeteners
– Sucrose, fructose, glucose
Ice teas, soft drinks
Liquid egg products
Milk, cheese milk and calf milk
Whey protein concentrates
Brewery & winery
Emulsions, brines, marinades
Transformation / Added value
Milk - Vitamin D synthesis
Mushrooms - Vitamin D2 synthesis
Peanut butter, soy - reduce
allergenicity
Fruits – increased nutrients content
Carrots - increased AO capacity
Fresh Cut Fruits/ Juices -
enzyme Inactivation
Challenge
High UV absorbance
of liquid foods at 253.7 nm
Low microbial reduction
~ 2 log reduction at UV fluence of
190 mJ/cm2
UV overdosing can lead to
sensory changes
Solutions Improve designs of UV systems
Efficient mixing: Turbulent flow
Dean, Taylor-Coutte Flows
Match UV source for the
application
Optimized UV dose
Commercial Applications
Processing
CIP water
Packaging and product rinse
water
Raw material application
Dilution water
Sugar syrup
Brines
Liquid egg
Finished product
Bottled water
Fruit juice and fruit
concentrates
Isotonic and fortified drinks
Iced tea
Wine
Tetra-hopped beer
Dairy
UV units for Low UVT Liquids
Thin film reactor “CiderSure” Annular reactor “UltraDynamics”
Thin film mixers “Pure UV”/ “Iatros” Static Mixers – Dean Flow “Salcor”
Inlet
Outlet
UV lamp
Teflon tubewound inhelix pattern
L-N L-NN
NL-
NN
NL-
NN
UV units: Turbulent flow
SurePure turbulator Salcor 3G UV CiderSure
Commercial UV Unit
Sure Pure Turbulator
Turbulent flow of the liquid over
the lamps ensures a foul-free,
self-cleaning system
Multiple-lamp system
Dosage of UV-C depends on
Product turbidity and UV absorbance
Initial microbiological load
Flow-rate
Desired log reduction
Flow rate 4 000 L.h-1
Retention time 0.608 s
Lamp life 5000+ hours
UV treatment of Liquid Eggs
and Brines
Brine Water: 235 J/L
UV for Dairy Applications
• Raw ESL milk - up 25 day extension of shelf-life
• Applied doses up to 1.5 kJ/l were effective to reduce total viable counts, psyhrophiles and coliforms up to 2, 3 and 4-log reductions
• E.coli O157:H7, Salmonella, Yersinia, Staphylococcus, Listeria monocytogenes and Campylobacter jejuni – 5-log reduction at 1.3-1.7 kJ/l
• Microbiological efficacy is achieved without any discernible denaturing of the product`s consistency, color, flavor or aroma
UV for Meat Applications
• Control of Listeria
monocytogenes in recycled
chill brines
• Decontamination of poultry,
associated packaging and
contact surfaces
• Decontamination of poultry
carcasses
• To reduce aging of beef
carcases
• Extension of retail
display of fresh beef
packages in modified
atmosphere
Savings Opportunities
Energy savings :
Steam, hot water
non-thermal nature of the process
Water :
Drinking water
Process water
CIP rinse water
Capital cost :
Transportation
Environmental impact
Reduced waste
Energy use
in processing of apple juice
Processing conditions
E. coli
strain
Capacity
(L/s)
Specific Energy
(kJ/kg)
HTST 71.6 °C x 6 s O157:H7 1.0 180.4
HPP 500 MPa x 40 °C x 180 s O157:H7 1.25 283.5
PEF 25 kV/cm x ~50 °C x 50
μs*
ATCC
11775
0.670 137.2
UV 1.56 kW x 25 °C x 89 s K-12 1.1 5.2
UF 0.02 μm, 1.474 kPa, 5
L/m2.s
Pseudomo
nas
diminuta
1.0 0.028
Energy for Processing
Fluid product by Novel Technologies
0 100 200 300 400 500
HPP
HTST
PEF
UV
UF
Energy consumption (J/g)
Technolo
gy
Food Safety Working Group (CIGR)
Survey: Food Safety and Novel Technologies
• To analyze commercial applications of novel technologies and their
development level in different countries/continents
• To evaluate the role that novel food processing technologies and
innovations can play to address global food safety issues and
challenges
• To analyze knowledge level of novel technologies in different countries
and professional groups
• To analyze factors that slow down the development of novel
technologies
• 18 questions
• Completion rate: 44.33%
• 25 countries
Summary
Advances in science and engineering, progress in regulatory approvals make Novel Processing Technologies (NPT) a viable option for commercialization in foods preservation and transformation
Preservation NPT comprise two general categories:
(1) technologies suited for pasteurizing high-acid liquid products such as HHP, PEF, US, UV and chemical processes, including gases
(2) technologies for processing shelf-stable foods, e.g., HPP combined with temperature, MW and RF heating, ohmic heating, and irradiation
More sustainable NPT will lead to the production of processed products with
safety attributes higher than those of raw products
health and quality attributes at least equal to raw products
broader environmentally friendly benefits
potential saving opportunities in energy and water
Safety Quality Sustainability
Conclusion
• The scope of novel foods and novel ingredients covered by the international regulations is broad and diverse
• Safety evaluation is conducted on case-by-case scenario
• Validation of novel processing technologies requires new knowledge
• Education of food manufactures and regulators
Thank You !
Dr. Tatiana Koutchma Contact info:
AAFC
Guelph Food Research Center
93 Stone Road West
Guelph, ON, Canada