Meat research laboratories are used for firsthand testing of meat-processing techniques, many of which have been developed by chemical engineers. Courtesy of Ted Labuza, PhD.
Although the U.S. food supply is among the safest in the world, food-borne illnesses are not at all uncommon. Chemical engineers have devoted considerable effort to developing and commercializing technologies to control such microorganisms as Escherichia coli, Salmonella, and other disease-carrying pathogens.
Traditional methods
Eliminating microorganisms from meat and poultry, seafood, dairy products, grains, fruits, and vegetables helps reduce spoilage and protects consumers from food-borne illnesses. Traditional methods have typically been based on the use of high temperatures, chemical preservatives, or exposure to high pressures or vacuums. To be effective any process must
- Kill microorganisms in great numbers;
- Cause no damage to meat proteins and other constituents;
- Function effectively and economically in large-scale operations; and
- Not affect food appearance, taste, texture, color, or nutritional value.
Irradiation
In 1997 the U.S. Food and Drug Administration first approved the use of irradiation to kill disease-causing bacteria and parasites and spoilage-causing microorganisms. Today, about 40 countries allow the irradiation of food and agricultural products.
Chemical engineers and food scientists pioneered this effective process. Through extensive research they discovered that low doses of ionizing radiation effectively killed disease-causing bacteria and delayed food spoilage. At the same time taste and appearance were not affected. Extensive testing has also shown the safety of this method: the approved energy levels were too low to induce radioactivity.
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