Pillai / Shayanfar Electron Beam Pasteurization and Complementary Food Processing Technologies

1. Auflage 2014
ISBN: 978-1-78242-108-5
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 352 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

Autoren/Hrsg.

Pillai, Suresh

Shayanfar, Shima

Leseproben

1 Introduction to electron beam pasteurization in food processing
S.D. Pillai; S. Shayanfar    Texas A&M University, College Station, TX, USA Abstract
The world is changing. Climate change, burgeoning populations, infectious diseases, globalization, and food security threats can strain food supplies and result in global unrest and strife. Electron beam (eBeam) technology is a food irradiation technology with unique features. It is currently used for a myriad of applications including food processing. However, there is a need for the creative combination of eBeam technology with other complementary food processing technologies to further its applications and change current food processing paradigms. This introductory chapter focuses on eBeam pasteurization and complementary food processing technologies. Keywords Electron beam Non-thennal food processing Combination Globalization Food security Food irradiation 1.1 Introduction
The global population is currently over 6 billion and is expected to increase to over 9 billion by 2024. Coupled with this population increase is the rapid urbanization and development of megacities in different parts of the world. Though the global population has increased, fortunately the proportion of people who go hungry has actually decreased. Nevertheless, the United Nations estimate that approximately 1.4 billion people around the world still live in extreme poverty, and over 1 billion people go hungry to bed every night. Today’s food needs are diverse, depending on the target population. In many parts of the world there is significant loss of food due to food waste occurring between the farm and the consumer. Food is wasted due to improper post-harvest handling and processing. Food is wasted due to lack of planning, lack of refrigerated transportation, poor distribution and, at times, due to local and regional strife and political instability. In developing countries, almost 75% of the food that is produced is lost on-farm and during transport and processing (Fig. 1.1) (Godfray et al., 2010). In contrast, in the United States, less than 25% is lost on-farm or during processing and transportation. The majority (~60%) of the food waste in the western world occurs at the very end of the food supply chain, namely in homes. However, what is evident is that even in developed countries, such as the USA, food waste does occur during transportation and processing. Thus, there are significant unmet needs in terms of technology solutions in food processing and transportation around the world. Obviously, the need for preventing or reducing food waste in parts of Asia and Africa differs vastly from preventing food waste at the consumer level in the United States. Figure 1.1 Comparison of food waste (%) in developing countries and in the USA at the farm and during transport and processing. Source: Adapted from Godfray et al. (2010). Food security is of strategic importance to countries around the world. The concept of food emergencies has unfortunately not risen to the same level of public awareness as issues such as GMOs and food adulteration. There were food riots and food export bans or restrictions between 2006 and 2008, due to the global spike in grain prices. Rice prices rose by 74%, wheat prices by 130%, corn prices by 31% and soybeans by 87% 2008 (BBC News, 16 October 2008). Countries around the world have to be prepared to adopt appropriate food processing and packaging technologies that can be utilized to tide over possible export bans and restrictions by the food producing countries. Regions such as the European Union, and countries such as Japan which rely heavily on food imports, have to start adopting and implementing technologies that allow them, if needed, to store food and food ingredients for extended periods of time in case of food emergencies. Similarly, food producing regions of the world have to rely on scientifically proven food processing and packaging technologies to process and package foods so that food can be stored long term if need be. There is a need to develop novel food processing and packaging technologies to develop foods that can be used to deal with such emergency situations as natural disasters and regional conflicts, which necessitate large amounts of ready-to-eat meals. Countries around the world have to invest in understanding and adopting advanced food processing technologies to meet the needs of their citizens. Without adequate food stockpiles, natural disasters and emergencies can quickly develop into local and regional food riots, and ultimately into political and economic instability. The Global Food Safety Initiative (GFSI) started in 2000 as a collaboration between global businesses that were invested in the production and delivery of safe foods to the consuming public (mygfsi.com). This global initiative is supported by global retailers and food processors such as Walmart, Carrefour, Tesco, Nestlé, and DANONE. The GFSI is not driven by any governmental mandate. Instead, companies have recognized that harmonized food safety and quality management systems are required to ensure safe food to consumers worldwide, and that to remain globally competitive they would have to develop quality and safety benchmarks. Thus, GFSI-approved harmonized quality and safety certification standards for food production, food processing, food distribution, and food retailing were developed. The safety of foods has to be a given, and thus food safety is no longer just a competitive advantage. However, what is of significant market value today is food quality. The quality attributes can accrue by avoiding chemicals in the production and processing, extending the shelf-life of foods with reduced chemical preservative use, harvesting fresh produce closer to maturity, and the use of environmentally sustainable food production and food processing practices. Thus, in the context of GFSI-certified food processing and distribution, it becomes abundantly clear that adoption of novel processing technologies, especially those that have synergistic applications, is of high market value. 1.2 Food irradiation
In 1905, Appleby and Banks were awarded a British patent for their invention to “bring about an improvement in the condition of foodstuffs and their general keeping quality.“ The technology of food irradiation is thus over 100 years old. Food irradiation technology is one of the most extensively researched food processing technologies to date, and has been endorsed as a safe and effective food preservation method by international organizations such as Food and Agriculture Organization (FAO), the World Health Organization (WHO), the International Atomic Energy Agency (IAEA), the United States Food and Drug Administration (FDA), the United States Department of Agriculture (USDA) and Codex Alimentarius. Today, the technology has been approved in over 50 countries and used commercially for a variety of foods including fresh and frozen meats, spices, fresh produce, and food ingredients. The technology is currently used around the world in Asia, Africa, the Americas, and in Europe. Food irradiation technology is, however, the most widely ignored and pilloried of food processing technologies. This can be due to a variety of reasons, the most important one being the widespread lack of in-depth knowledge of the technology, as well as all the erroneous connotations sometimes associated with this technology, ranging from the “process making the food radioactive” to the technology being used to “cover up dirty practices.” In spite of all the negative publicity associated with this technology, there are some fields and domains of food processing in which irradiation has been extensively deployed worldwide. Decontamination of seasoning and spices is one such practical application of irradiation technology in the food industry that is employed worldwide. The United States Department of Agriculture’s Animal and Plant Health Inspection Service (USDA-APHIS) is now mandating that agricultural commodities such as guavas, certain types of peppers, and citrus that are imported into the USA must be treated with irradiation. The World Trade Organization’s (WTO) Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) has specifically listed food irradiation as one of the approved technologies. Similarly, the Joint FAO/WHO Codex Alimentarius Commission (Codex) has approved the use of irradiation technologies for food. The FDA in the USA has approved the use of food irradiation for specific foods and at specific levels (Table 1.1). According to available estimates, in the USA alone approximately 80 000 metric tons (~175 million pounds) of spices, 8000 metric tons (~18 million pounds) of ground beef, and 4000 metric tons (8 million pounds) of produce (for phytosanitary purposes) are irradiated presently (Pillai and McElhany, 2012). It is expected that fresh produce for shelf-life extension and phytosanitary treatment will be the primary growth areas. It is often erroneously stated that the European Union does not approve food irradiation. Food irradiation is approved in the European Union member states. In the EU, food and food ingredients such as fruits and vegetables including root vegetables, cereals, cereal flakes, rice flour, spices, condiments, fish, shellfish, fresh meats, poultry, frog legs, raw milk camembert, gum Arabic,...