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High tech aims to purge pathogens from fresh foods
Food producers explore high pressure processing and irradiation to kill Salmonella and E coli in produce. Virginia Tech researchers test high pressure on grape tomatoes while industry experts note benefits, limits, and cost. Irradiation offers another path, with FDA considerations and patient consumer acceptance debates.
MENTIONED IN THIS ARTICLE
Washington
University of Minnesota
Michael Osterholm
Virginia Tech
Tech
Robert Williams
George Flick Jr
HPP
Errol Raghubeer
Avure Technologies
Kent
Wash
Minnesota
Osterholm
Jeffrey Barach
Grocery Manufacturers Association
Barach
Trade Association
FDA
Virginia Tech Food and Science
Laura S. Douglas
Virginia Tech Food Science and Technology Laboratory
Blacksburg