Food Preservation: The Pasteurization
Bacteria and fungi contribute fundamentally to the shortening of the food shelf. In the case of fresh food, it is impossible to use the thermal pasteurization as the product loses its freshness condition. It is in this field of application where energy ionizing pasteurization can make your greatest contribution. Indeed, the application of the same period significantly prolongs the freshness of perishable foods, reducing losses by maturation and decay.
It has doubled the shelf life of freshness in one of the most perishable foods, such as strawberry, with immediate benefits in terms of reducing losses, market expansion and economic returns. Fish and shellfish can be pasteurized by this means reach triple the normal freshness period and can now reach markets which would otherwise be virtually impossible to find fresh fishery products. Fresh meat is sold refrigerated, reach easily kept free for 30 days of decomposition problems caused by fungi and yeasts and may therefore negotiate better prices.
Is this a safe?
As mentioned above, the radiation energy passes through food, and, like other preservation techniques, such as cooking, canning or freezing, the same changes occur in small molecular and safe. It is a “cold process” because it does not increase the temperature of the processed foods, which are kept cooler than with other techniques. Also, do not leave toxic residues, as occurs with chemical treatments with pesticides and pesticides, and food can be transported, stored or consumed immediately after treatment.
The ionizing energy produces no radioactivity or cause damage to food. The treatment of food with ionizing energy technique has been subjected to intense and extensive research for over 40 years, currently enjoying a large and growing international distribution for a wide range of products. The World Health Organization (WHO) has concluded that, like pasteurized foods, processed foods with ionizing energy are healthy and safe.
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Tags: Food Preservation, Food Preservation: The Pasteurization, Food Safety