In 1997, the United States Food and Drug Administration approved irradiation for meat, which can kill or inactivate 99.9 percent of Salmonella and E coli.
George J. Flick
High-pressure processing can destroy or inactivate microbial cells in seafood to improve shelf life, quality and food safety.
High hydrostatic pressure processing can improve shelf life, quality and safety of seafood products, but microorganisms’ responses vary significantly.
High hydrostatic pressure processing, which got its start over a century ago, is finally reaching the point where it can be commercially applied on a large scale.
Since microbiological analyses do not provide a desired degree of reliability, chemical tests have been proposed for farmed fish quality assurance.
Studies comparing the differences between farmed and wild fish lipid profiles have been conducted, but there is no standard format for reporting.
Consumer interest in water quality may prompt industry to further limit chemical use and improve biosecurity programs as an alternative to antibiotics.
"Tasteless smoke” – a purified extract of wood smoke with particulate matter removed – has a mystifying ring to it, but is a straightforward concept.