Author
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KOZEMPEL, MICHAEL |
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Submitted to: Feedinfo News Service
Publication Type: Review Article Publication Acceptance Date: 10/14/2003 Publication Date: 10/14/2003 Citation: Kozempel, M.F. 2003. The vsv surface intervention process. Feedinfo News Service. Interpretive Summary: Technical Abstract: A new process was developed, the Vacuum/Steam/Vacuum surface intervention process for destroying bacteria on the surface of solid foods. By removing the air and water barriers from the surface with vacuum, it's possible to thermally kill bacteria without cooking the food surface. A final vacuum evaporatively cools the surface. There is little or no thermal damage to the food. The process was originally developed for chicken broilers from a small pilot plant unit, through scale-up and field trials. The destruction of the indigenous bacteria on whole chicken is about 1.2 log. The VSV process was applied to other foods. A 5 log reduction in population densities of nonpathogenic Listeria innocua was achieved with hot dogs. The bacterial reduction for fruits and vegetables ranged from 2.5 to 4.7 log. Note, the bacterial reduction on cantaloupe was 3.4 log. The process is being commercialized for hot dogs and should significantly reduce the incidence of food poisoning and expensive recalls. |
