Non-thermal Technology

Traditional food processing relies on heat to kill foodborne pathogens, (bacteria, viruses, and parasites) to make food safe to eat. For many foods, heating is an effective way to treat foods. However, there are many foods that pose a risk for bacterial or viral foodborne disease for which heat is either undesirable or cannot be used e.g. raw oysters and produce. There has been a consumer demand for minimally processed food, such as pre-cut greens or fruit, or oysters that also has an extended shelf-life and is safe to eat. 

  • Food sterilization
  • Sensory properties
  • Nutritive value
  • Pasteurization
  • Processed food

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