How are the so-called alternative processing technologies different from traditional processing technologies?Do these alternative technologies work?
Traditional food processing has relied primarily on thermal treatments to kill/inactivate microbial contaminants in food. Chemical preservatives and naturally occurring antimicrobial compounds also have been widely used. Unfortunately, these methods result in physical and chemical changes in the food that are not always desirable. Consumer demand for “fresh” products have fueled efforts to develop processing technologies that minimize these sensory and nutritional changes in food. Like any technology, alternative processing methods have their limitations. Some methods work extremely well for some foods, and not so well for others, depending on the characteristics of the food. Similarly, the mechanism used to inactivate pathogens will be more effective for some pathogens than others. Learning about these limitations is an important part of the research to develop and validate new technologies. Some of these limitations can be overcome with additional research, others cannot. Selecting t
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