"MPa, 3.4 kbar) may be applied for around fifteen minutes, leading to the inactivation of yeast, mold, and bacteria. Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman. Spoilage microorganisms and some enzymes can be deactivated by HPP, which can extend the shelf life while preserving the sensory and nutritional characteristics of the product . Pathogenic microorganisms such as ""Listeria, E. coli, Salmonella,"" and ""Vibrio"" are also sensitive to pressures of 400-1000 MPa used during HPP. Thus, HPP can pasteurize food products with decreased processing time, reduced energy usage, and less waste . The treatment occurs at"
"of high pressure. ""Pressed inside a vessel exerting or more, food can be processed so that it retains its fresh appearance, flavor, texture and nutrients while disabling harmful microorganisms and slowing spoilage."" By 2005, the process was being used for products ranging from orange juice to guacamole to deli meats and widely sold. Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. Beneficial bacteria or the fermentation products produced by these bacteria are used in biopreservation to control spoilage and render pathogens inactive in food. It is"
"Pasteurization Pasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than , to eliminate pathogens and extend shelf life. The process is intended to sterilize foods by destroying or inactivating organisms that contribute to spoilage, including vegetative bacteria but not bacterial spores. The process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry"
"pests. This is a method of great antiquity, as well as having modern equivalents. The success of the method relies on having the correct mix of sealing, grain moisture, and temperature. A patented process uses fuel cells to exhaust and automatically maintain the exhaustion of oxygen in a shipping container, containing, for example, fresh fish. This process subjects the surface of food to a ""flame"" of ionized gas molecules, such as helium or nitrogen. This causes micro-organisms to die off on the surface. High-pressure food preservation or pascalization refers to the use of a food preservation technique that makes use"
"is able to withstand the thermal processing used for sterilization. The food is first prepared, either raw or cooked, and then sealed into the retort pouch. The pouch is then heated to 240-250°F (116-121°C) for several minutes under high pressure inside a retort or autoclave machine. The food inside is cooked in a similar way to pressure cooking. This process reliably kills all commonly occurring microorganisms (particularly ""Clostridium botulinum""), preventing it from spoiling. The packaging process is very similar to canning, except that the package itself is flexible. The lamination structure does not allow permeation of gases from outside into"
"on food, neither the size of a product's container nor its thickness play a role in the effectiveness of pascalization. There are several side effects of the process, including a slight increase in a product's sweetness, but pascalization does not greatly affect the nutritional value, taste, texture, and appearance. As a result, high pressure treatment of foods is regarded as a ""natural"" preservation method, as it does not use chemical preservatives. Anurag Sharma, a geochemist, James Scott, a microbiologist, and others at the Carnegie Institution of Washington directly observed microbial activity at pressures in excess of 1 gigapascal. The experiments"
"commonly used techniques, and vegetables preserved by these methods are generally similar in nutritional value to comparable fresh products with regards to carotenoids, vitamin E, minerals. and dietary fiber. Canning is a process during which the enzymes in vegetables are deactivated and the micro-organisms present killed by heat. The sealed can excludes air from the foodstuff to prevent subsequent deterioration. The lowest necessary heat and the minimum processing time are used in order to prevent the mechanical breakdown of the product and to preserve the flavor as far as is possible. The can is then able to be stored at"
"number of methods are used: pasteurisation, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foods being preserved, a sufficient dose of ionizing radiation, submersion in a strong saline solution, acid, base, osmotically extreme (for example very sugary) or other microbially-challenging environments. Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism ""Clostridium botulinum"" (which causes botulism) can only be eliminated at temperatures above the boiling point of water. From a public safety point of view, foods"
"Ultra-high-temperature processing Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food, chiefly milk, by heating it above – the temperature required to kill spores in milk – for 1 to 2 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. The heat used during the UHT process can cause Maillard browning and change the taste and smell"
"the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved. Pasteurization Pasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than , to eliminate pathogens and extend shelf life. The process is intended to sterilize foods by destroying or inactivating organisms that contribute to spoilage, including vegetative bacteria but not bacterial spores. The process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated"
"refrigeration. Chemical preservation and physical preservation techniques are sometimes combined. Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving—ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is lactic acid. Common antimicrobial preservatives are presented in the table. Nitrates and nitrites are also antimicrobial. The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes. The oxidation process spoils most food, especially those with a high fat content. Fats quickly"
"development work took place and then, in 2005, the method was commercialized. Micvac The MicVac method is a pasteurization method for the food processing industry producing ready meals. Food ingredients are inserted into a package, which is sealed. The food is then cooked and pasteurized in the sealed package. During the heating process a valve on the package opens and releases steam and oxygen. The process time is short since the food is pasteurized with microwaves. When the microwave heating process stops the valve closes. Remaining steam condenses and causes an underpressure in the package. The final result is a"
"pressure on food and other potential advancements in food preservation. Research into the effects of high pressures on microorganisms was largely focused on deep-sea organisms until the 1980s, when advancements in ceramic processing were made. This resulted in the production of machinery that allowed for processing foods at high pressures at a large scale, and generated some interest in the technique, especially in Japan. Although commercial products preserved by pascalization first emerged in 1990, the technology behind pascalization is still being perfected for widespread use. There is now higher demand for minimally processed products than in previous years, and products"
"and extended heating needed to accomplish this could reduce the nutritive value of the food products, thus, only a partial sterilization is performed. Low-temperature processing also plays an essential role in food processing and storage. During this process, microorganisms and enzymes are subjected to low temperatures. Unlike heating, chilling does not destroy the enzymes and microorganisms but simply reduces their activity, which is effective as long as the temperature is maintained. As the temperature is raised, activity will rise again accordingly. It follows that, unlike heating, the effect of preservation by cold is not permanent; hence the importance of maintaining"
"Micvac The MicVac method is a pasteurization method for the food processing industry producing ready meals. Food ingredients are inserted into a package, which is sealed. The food is then cooked and pasteurized in the sealed package. During the heating process a valve on the package opens and releases steam and oxygen. The process time is short since the food is pasteurized with microwaves. When the microwave heating process stops the valve closes. Remaining steam condenses and causes an underpressure in the package. The final result is a cooked, pasteurized and vacuum-packed product. The short cooking time in combination with"
"psi) inactivates pathogens such as ""Listeria"", ""E. coli"" and ""Salmonella"". High pressure processing (HPP) is preferred over heat treatment in the food industry as it eliminates changes in the quality of foods due to thermal degradation, resulting in fresher taste, texture, appearance and nutrition. Processing conveniently takes place at ambient or refrigeration temperatures. The question whether pressure is an impediment to (microbial) life is surprisingly opposite what has been assumed for a long time. Anurag Sharma, a geochemist, James Scott, a microbiologist, and others at the Carnegie Institution of Washington performed an experiment with Diamond Anvil Cell and utilized ""direct"
"is then sealed in a sterile environment. Most systems use ultra-high temperature (UHT) sterilization to sterilize the food product before it is packaged. UHT sterilizes food at high temperatures usually above 135 C for 1-2 seconds. This is advantageous because it allows for faster processing, usually a few seconds at high temperatures (130-150ºC) and better retention of sensory and nutritional characteristics. Aseptic products have a non-refrigerated shelf-life of a few months to several years. Sterilization of aseptic packaging material is a crucial step in aseptic food processing. These containers are sterilized to kill microorganisms present on the container during forming"
"bacteria, and spore forming organisms. Done properly, this process will greatly extend the shelf life of food products and can allow them to be stored at room temperature. As detailed in The Handbook of Food Preservation, thermal sterilization typically involves four steps. First, food products are heated to between 110-125 °C, and the products are given time for the heat to travel through the material completely. After this, the temperature must be maintained long enough to kill microorganisms before the food product is cooled to prevent cooking. In practice, though complete sterility of food products could be achieved, the intense"
"products. Primarily applied to liquid food products, pasteurization is regularly applied to fruit juice, beer, milk, and ice cream. Heat applied during pasteurization varies from around 60 °C to kill bacteria to around 80 °C to kill yeasts. Most pasteurization processes have been optimized recently to involve several steps of heating at various temperatures and minimize the time needed for the process. A more severe food heating mechanism is thermal sterilization. While pasteurization destroys most bacteria and yeast growing in food products, the goal of sterilization is to kill almost all viable organisms found in food products including yeast, mold,"
"Aseptic processing Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. Aseptic processing has almost completely replaced in-container sterilization of liquid foods, including milk, fruit juices and concentrates, cream, yogurt, salad dressing, liquid egg, and ice cream mix. There has been an increasing popularity for foods that contain small discrete particles, such as cottage cheese, baby foods, tomato products, fruit and vegetables, soups, and rice desserts. Aseptic processing involves three primary steps: thermal sterilization of"
"occurrence of potential hazardous processing problems at the plant, and availability of FDA inspection personnel. Aseptic processing Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. Aseptic processing has almost completely replaced in-container sterilization of liquid foods, including milk, fruit juices and concentrates, cream, yogurt, salad dressing, liquid egg, and ice cream mix. There has been an increasing popularity for foods that contain small discrete particles, such as cottage cheese, baby foods, tomato products, fruit"
"may shield organisms from steam penetration. Proper cleaning can be achieved through physical scrubbing, sonication, ultrasound, or pulsed air. Pressure cooking and canning is analogous to autoclaving, and when performed correctly renders food sterile. Moist heat causes the destruction of microorganisms by denaturation of macromolecules, primarily proteins. This method is a faster process than dry heat sterilization. Dry heat was the first method of sterilization and is a longer process than moist heat sterilization. The destruction of microorganisms through the use of dry heat is a gradual phenomenon. With longer exposure to lethal temperatures, the number of killed microorganisms increases."
"to kill the bacteria that cause decomposition. Heat is applied by cooking, blanching or microwave heating in a manner that pasteurizes or sterilizes fish products. Cooking or pasteurizing does not completely inactivate microorganisms and may need to be followed with refrigeration to preserve fish products and increase their shelf life. Sterilised products are stable at ambient temperatures up to 40 °C, but to ensure they remain sterilized they need packaging in metal cans or retortable pouches before the heat treatment. Microbial growth and proliferation can be inhibited by a technique called biopreservation. Biopreservation is achieved by adding antimicrobials or by"
"of liquid food. It was originally applied to combat the souring of young local wines. Today, the process is mainly applied to dairy products. In this method, milk is heated at about for 15–30 seconds to kill the bacteria present in it and cooling it quickly to to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places. This method was invented by Louis Pasteur, a French chemist, in 1862. Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen"
"weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk. Although Appert had discovered a new way of preservation, it wasn't understood until 1864 when Louis Pasteur found the relationship between microorganisms, food spoilage, and illness. Foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal"
"days without the treatment. However, some treated foods still require cold storage because pascalization does not stop all enzyme activity caused by proteins, some of which affects shelf life. In recent years, HPP has also been used in the processing of raw pet food. Most commercial frozen and freeze-dried raw diets now go through post-packaging HPP treatment to destroy potential bacteria and viruses contaminants, with salmonella being one of the biggest concerns. Experiments into the effects of pressure on microorganisms have been recorded as early as 1884, and successful experiments since 1897. In 1899, B. H. Hite was the first"
"(household appliance) or by sun-drying or by wind. Preservatives such as potassium metabisulfite, BHA, or BHT may be used, but are not required. However, dried products without these preservatives may require refrigeration or freezing to ensure safe storage for a long time. Industrial food dehydration is often accomplished by freeze-drying. In this case food is flash frozen and put into a reduced-pressure system which causes the water to sublimate directly from the solid to the gaseous phase. Although freeze-drying is more expensive than traditional dehydration techniques, it also mitigates the change in flavor, texture, and nutritional value.In addition, another widely"
"to conclusively demonstrate the inactivation of microorganisms by pressure. After he reported the effects of high pressure on microorganisms, reports on the effects of pressure on foods quickly followed. Hite tried to prevent milk from spoiling, and his work showed that microorganisms can be deactivated by subjecting it to high pressure. He also mentioned some advantages of pressure-treating foods, such as the lack of antiseptics and no change in taste. Hite said that, since 1897, a chemist at the West Virginia Agricultural Experimental Station had been studying the relationship between pressure and the preservation of meats, juices, and milk. Early"
"techniques is used. Heat or ionizing irradiation can be used to kill the bacteria that cause decomposition. Heat is applied by cooking, blanching or microwave heating in a manner that pasteurizes or sterilizes fish products. Cooking or pasteurizing does not completely inactivate microorganisms and may need to be followed with refrigeration to preserve fish products and increase their shelf life. Sterilised products are stable at ambient temperatures up to 40 °C, but to ensure they remain sterilized they need packaging in metal cans or retortable pouches before the heat treatment. Microbial growth and proliferation can be inhibited by a technique"
"and transport and prior to filling. There are numerous methods used to sterile the containers, the most commonly used methods include: heat, hot water, chemical sterilants (hydrogen peroxide or peracetic acid), and radiation or a combination of methods. Aseptically processed food products can be sterilized using either direct or indirect methods of heat transfer. Direct heat transfer can be achieved through steam injection and steam infusion. Food products processed with a steam injector go through an injection chamber, where steam (150ºC) is injected into the product, then the product is flash cooled to 70°C. Direct heat transfer is suitable for"
"and heated to a microorganism and enzyme inactivating temperature. They are then cooled forming a vacuum seal which prevents microorganisms from contaminating the foods. Public awareness of food preservatives is uneven. Americans have a perception that food-borne illnesses happen more often in other countries. This may be true, but the occurrence of illnesses, hospitalizations, and deaths are still high. It is estimated by the Center for Disease Control (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness. The increasing demand for ready-to-eat fresh food products has led to challenges for food"
"shelf life of the product. During HPP, the food is placed in a water-filled chamber and intense pressure is applied. High pressure pasteurization is a USDA-approved food processing technique. Although this method helps kill most bacteria, HPP cannot destroy all pathogens. The Food and Drug Administration (FDA) has released a document that gives guidance for the raw pet food industry on preparation, labelling, storage and transport. When feeding raw diets, considering adding supplements to the animal’s diet may be very beneficial. Supplements aid in providing the animal with a high quality, complete and optimal diet. Supplements may also be useful"
"Tyndallization Tyndallization is a process dating from the nineteenth century for sterilizing substances, usually food, named after its inventor, scientist John Tyndall, that can be used to kill heat-resistant endospores. Although considered old-fashioned, it is still occasionally used. A simple and effective sterilizing method commonly used today is autoclaving: heating the substance being sterilized to 121 °C for 15 minutes in a pressured system. If autoclaving is not possible because of lack of equipment, or the need to sterilize something that will not withstand the higher temperature, unpressurized heating for a prolonged period at a temperature of up to 100"