What are the most effective methods for pathogen control in food processing?

2 Non-thermal processing

Non-thermal processing is the use of physical or chemical agents other than heat to kill or inactivate pathogens in food. It is an alternative or complementary method to thermal processing, especially for foods that are heat-sensitive or have high water activity. Non-thermal processing can be divided into two categories: physical methods and chemical methods. Physical methods include high pressure processing, pulsed electric fields, ultraviolet light, irradiation, and ultrasound. Chemical methods include acidification, salting, smoking, fermentation, and adding antimicrobial agents. The effectiveness of non-thermal processing depends on the intensity, duration, and mode of action of the agent, as well as the characteristics of the food and the pathogen.

3 Hygienic design

Hygienic design is the application of engineering principles and standards to prevent or minimize the contamination of food by pathogens during processing. It involves designing, constructing, installing, and maintaining the equipment, facilities, and environment used for food processing in a way that reduces the risk of pathogen growth, survival, and transfer. Hygienic design also includes implementing good manufacturing practices, such as cleaning and sanitizing, personal hygiene, pest control, waste management, and traceability. Hygienic design is a preventive method for pathogen control in food processing, as it aims to avoid the introduction and spread of pathogens in the first place.

5 Rapid detection

Rapid detection is the use of advanced techniques and technologies to identify and quantify pathogens in food in a fast and accurate way. It is an important method for pathogen control in food processing, as it can help to monitor the efficacy of other methods, verify the compliance with food safety standards and regulations, and prevent the distribution and consumption of contaminated food. Rapid detection can be divided into two categories: culture-based methods and molecular-based methods. Culture-based methods involve growing pathogens in a suitable medium and observing their growth or biochemical reactions. Molecular-based methods involve detecting the genetic or antigenic material of pathogens using techniques such as polymerase chain reaction, immunoassays, biosensors, and microarrays.

6 Emerging methods

Emerging methods are the development and application of novel or innovative methods for pathogen control in food processing. They are driven by the need to address the challenges and limitations of existing methods, such as the emergence of new or resistant pathogens, the demand for minimally processed or natural foods, and the environmental and ethical concerns of food processing. Emerging methods can be divided into two categories: biotechnological methods and nanotechnological methods. Biotechnological methods involve using living organisms or their products to kill or inhibit pathogens in food, such as bacteriophages, probiotics, bacteriocins, and enzymes. Nanotechnological methods involve using materials or structures at the nanoscale to kill or inhibit pathogens in food, such as nanoparticles, nanocomposites, nanocoatings, and nanosensors.

7 Here’s what else to consider

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