Results showed that pasteurization by electromagnetic waves had reduced count of aerobic mesophilic bacteria in egg yolk liquid at least 0.30 to 0.46 logarithmic cycles instantly after cold pasteurization
in compare with control samples.
The FDA requires that nuked foods be marked with a stylized flower called a "radura" and a statement such as "treated with radiation." After strenuous lobbying by industry, the FDA consented to reduce the size of the label, and the National Food Processors Association is now trying to replace the word radiation ("Few consumers express willingness to purchase foods with such a label statement") with "cold pasteurization
So, stay posted as cold pasteurization
makes its big play this autumn.
Consumers' comments suggest that distrust will be sharply increased if those who would call the process "cold pasteurization
" win the day.
It found people shudder at the thought of "irradiation," yet prefer terminology like "cold pasteurization
" or "electronic pasteurization."
Applied to certain foods, the process, called cold pasteurization
, avoids changes in color, flavor, texture, and nutrients that might occur with thermal pasteurization.
However, a lack of fundamental knowledge about the biophysical processes occurring within the food itself during the treatment and the mechanisms of microbial inactivation have restricted industrial development to a partial cold pasteurization
In fact, irradiation has been dubbed 'cold pasteurization
' by some.
Irradiation is called a cold pasteurization
process, and the food, in most cases, is exposed for only parts of a second without raising the temperature more than one-and-a-half degrees.
In the future, companies will be able to seek approval to use words such as 'cold pasteurization
' instead of irradiation, the FDA said.
Serious investigations regarding utilization of ionizing radiation for cold pasteurization
were initiated in the early 1950s.
And irradiation--or "cold pasteurization
," as it is often referred to--can eliminate or greatly reduce dangerous pathogens on foods, while causing no material change to the food's taste or nutritional content.