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Technologies Shaping the Future of Food Safety

Food and Beverages | Wednesday, February 02, 2022

UV lights may now be used to disinfect food contact surfaces and some liquids, making it a cheap and effective solution to maintain cleanliness and safety.

Fremont, CA: As we enter 2022, some exciting new technologies to improve food safety are on the horizon. These improvements can significantly impact the global food business, from the initial concept to research, testing, and development to popular application. Here are some innovations and improvements we are looking forward to seeing in the coming year and beyond.

Moving Forward with Freezing Technology

Frozen food producers are constantly looking for novel ways to keep food safe while reducing expenses. A revolutionary freezing approach, Isochoric freezing can improve food quality and safety while reducing energy use. According to the method, food is stored in a hard plastic or metal container filled with a liquid, such as water. Food is generally exposed to air when frozen, but isochoric freezing retains it without turning it into solid ice. It keeps ice crystals from accumulating on the food, allowing it to last longer and taste better. In contrast to typical freezing technologies, which result in increased power usage and carbon emissions, the process saves energy because items do not need to be completely frozen.

Light Technologies Addressing the Food Safety Issues

There are new technological advancements that employ light to make food safe. UV processes are being tested and, in certain circumstances, are currently in use in the supply chain and restaurants. UV lights may now be used to disinfect food contact surfaces and some liquids, making it a cheap and effective solution to maintain cleanliness and safety. Fresh fruits and vegetables are also being treated with light technologies. Because produce is rarely cooked, there is no “kill step”—the phrase for the point in food preparation when germs are eliminated from the product. The purpose of employing light as a kill step, whether through pulsed light, ultraviolet light, plasma technology, or irradiation, is to minimise pathogens while preserving freshness and other properties of the produce.

 

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