Requisite Scientific Parameters for Establishing the Equivalence of Alternative Methods of Pasteurization† ADOPTED 27 AUGUST 2004, WASHINGTON, D.C. NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS
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چکیده
Executive Summary I. Charge and Statement of the Problem II. NACMCF Definition of Pasteurization III. Response to Questions in the Charge 1. What are the scientific criteria that should be used to determine if a process is equivalent to pasteurization? 2. What, if any, further research is needed to determine criteria? 3. What is the most resistant microorganism of public health significance for each process? 4. What data need to be acquired to scientifically validate and verify the adequacy of a proposed technology? How much data would be considered adequate? To what degree can models and published literature be relied upon as contributing to validation? 5. What biological hazards might be created as a consequence of the pasteurization treatment? IV. Conclusions V. Processes and Technologies A. Cooking B. Microwave Processing C. Ohmic Heating D. Steam and Hot Water Treatments E. High-Pressure Processing F. UV Radiation G. Irradiation H. Pulsed Electric Fields I. Chemical Treatments J. Pulsed Light K. Other Technologies Infrared Processing Nonthermal Plasma (e.g., high voltage arc discharge) Oscillating Magnetic Fields Ultrasound Filtration VI. References Appendix A. Milk Pasteurization Appendix B. Crabmeat Pasteurization Appendix C. Egg Product Pasteurization Appendix D. Juice Pasteurization Appendix E. The Application of FSOs and Related Concepts to the Pasteurization Process Appendix F. Regulations Pertaining to Irradiation of Foods Contained in the Code of Federal Regulations
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Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization.
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