The use of electric energy to extend the shelf life of food is one of the key new research projects of the American Electric Power Research Institute. The purpose is to eliminate harmful bacteria in food and protect the health of consumers by using electronic technology during processing and packaging. Current research involves high-energy electron beam processes, also known as electronic sterilization and irradiation, which use high-energy pulses to destroy DNA and cell divisions, thereby eliminating microorganisms in foods, prolonging the shelf life of food, reducing the amount of preservatives, and postponing the use of fruits and vegetables. Cooked, inhibit vegetable sprouting.
One of the subjects of the electron beam research is to treat meat products with two different electronic sterilization methods, and then conduct taste and tissue investigation on these products. These two methods are flat line electron beams and repeated high energy pulses. Although the bactericidal effect of the two methods is the same, a method has to be found to keep the meat product in its full taste and texture while meeting the consumer's need for food safety. Another objective of this study is to provide food processing companies and investors with the opportunity to test this technology under pilot conditions. On an equipment approved by the U.S. Department of Agriculture, 500 pounds (226.8 kilograms) of electronically irradiated meat products can be processed per hour and can be sold on the market.
The U.S. Food and Drug Administration is still reviewing irradiated beef and has not yet been approved for commercial sale, but irradiated chicken, pork, fruit, vegetables and grains have been approved for sale in some cities in the United States.
One of the subjects of the electron beam research is to treat meat products with two different electronic sterilization methods, and then conduct taste and tissue investigation on these products. These two methods are flat line electron beams and repeated high energy pulses. Although the bactericidal effect of the two methods is the same, a method has to be found to keep the meat product in its full taste and texture while meeting the consumer's need for food safety. Another objective of this study is to provide food processing companies and investors with the opportunity to test this technology under pilot conditions. On an equipment approved by the U.S. Department of Agriculture, 500 pounds (226.8 kilograms) of electronically irradiated meat products can be processed per hour and can be sold on the market.
The U.S. Food and Drug Administration is still reviewing irradiated beef and has not yet been approved for commercial sale, but irradiated chicken, pork, fruit, vegetables and grains have been approved for sale in some cities in the United States.
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