Unit_9_-_Food_and_Beverage_Packaging (2)

Unit_9_-_Food_and_Beverage_Packaging (2) - 9.7 Food...

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9.7 Food Processing and Approaches to Control Food Pathogens Most food is processed in some way before or after packaging to kill pathogens that might be present. The packaging’s function is to prevent recontamination. Several common methods used to kill pathogens in packaged food are described below: Thermal Processing (retorting): The product is "cooked" in the package, under pressure in a large water or steam bath. Temperatures are typically in excess of 121°C (250 o F). Retorting is commonly used for canned foods, baby foods, products in retort pouches (described later) and similar products. Thermal processing is the most widely used technique to sterilize food. Irradiation ("cold sterilization"): The packaged product is exposed to radiation in the form of gamma rays, x-rays, or beta electrons which kill microbes, including pathogenic organisms. Irradiation can also be used to control biological processes, such as the sprouting of potatoes or ripening of fruit which may degrade the quality of the product. Antimycotic (Antimicrobial):
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This note was uploaded on 03/04/2012 for the course PKG 101 taught by Professor Haroldhughes during the Spring '08 term at Michigan State University.

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