Researchers, regulators and food industry itself have started renewed collaborative efforts after the recent foodborne illness outbreaks associated to RTE (ready-to-eat) foods, especially the fresh-cut products and the case of contaminated peanut butter by a rare strain of Salmonella. These efforts are directed to improve food safety tools and strategies that can be applied successfully throughout the supply chain. One of the most important components of this entire food safety framework is the development of microbial intervention technologies in order to reduce or eliminate foodborne pathogens from contact surfaces and food products.
The food safety stakeholders actually know that there’s no such technology that will completely eliminate pathogens from the food supply. But, significant advances have been made in the past several years to improve the existing food safety tools and developing new strategies to inactive the microbial growth. The experts have paid keen attention on combining multiple intervention technologies to eliminate pathogens from foods. It is called as hurdle approach and such successful hybrid technologies promises at least a silver lining in the industry’s food safety arsenal.
Technological advancements plays a vital role in the food industry. We’re continually seeking knowledge regarding foodborne microorganisms and the ways to care for our food supply. Here, in this article, I’m going to discuss some latest standout technologies helping in food safety.
It is the emerging technology when it comes to the food safety. It can be used to protect the food products against food-related microbes and increase the shelf life. Still, researchers are in-process of learning how to use the LED lights, ultraviolet and pulsed light to eradicate bacteria for the food beverages such as milk and fruit juices. Scientists are also studying the process of determining the degree to which these light-waves will penetrate the foods to ensure food safety. Currently, light-based technologies will help in breaking down foodborne pathogens on the surface. But, the penetration depth issue is still unresolved. Food handling experts want to make sure that every part of a food product is hit with light. After the complete development of the light-based technology, it would be a cost-effective method to remove poisonous substances from the food products without compromising on the quality of food.
3D Printed Sensors
The researchers at Taiwan National Chiao Tung and University of California, Berkeley are working on the use of additive manufacturing to guard food products. They have come up with the creation of a smart cap that notifies the freshness of the food items. These caps are deigned with wireless sensors and electronic circuits that can connect with a smartphone to inform about freshness of food. This technology is still in the process of development, so it may take some time to appear on the store shelves. With the help of 3D printed sensor technology, the workers and customers can scan a product label to determine whether it is fresh or not.
Ultra Sonic Spray Nozzle System
Spraying foods, especially RTE (ready-to-eat) delicatessen meat stored in commercial cold rooms with antimicrobials to avoid foodborne illnesses is quite an old method. There are dozens of antimicrobials permitted by FSIS to be sprayed on RTE foods. However, Sono-Tek Corporation’s VP Joseph Riemer believes on the precise spray dosage and say covering is also essential to keep foods effective for longer period of time. If you want to achieve improved precision, you can go for an ultra sonic spray nozzle system. It has the ability to use 50000 electronic signals/second to get rid of the pressure and develop a tighter consistency in droplet size.
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