January/February 2020 - 17

COMMUNICATION
packaging. Ultraviolet, visible and/or infrared light is
delivered in various patterns. Pathogenic bacteria are
reduced/killed by radiation from the UV light or from
absorbing light and overheating. Studies have shown
bacteria, such as salmonella and E. coli, can be reduced
by 4-logs. Pulsed light does not penetrate well and therefore
is often only used for surface decontamination of food and
surfaces. While water can assist pulsed light technologies
by cooling produce and providing an even application, it is
not required. Currently, pulsed light is commercially used
to sterilize packaging materials (e.g., margarine containers
and bottle caps).
COLD PLASMA
Cold plasma is not yet approved for commercial use;
however, the technology has shown promise in reducing
pathogenic bacteria on various commodities, including
produce. The term " cold " is actually a misnomer; instead
of being cold (temperature-wise), the term refers to the
absence of required heat. High-voltage electricity is passed
through the air or a carrier gas, which creates reactive
particles that can kill bacteria. Studies have shown that
bacteria such as E. coli O157:H7, salmonella, Listeria
monocytogenes and Staphylococcus aureus can be reduced
by 5-logs. Since neither water nor chemicals are used, cold
plasma may be a more sustainable alternative to current
produce processing methods.
(More information on these topics and other Virginia
Tech Extension food processing information can be found
at www.pubs.ext.vt.edu.)
What would you say to a food processer who
has concerns about the cost-effectiveness of
implementing new technology, like mentioned above?
When it comes to food safety, people with good intentions
can still be responsible for negative outcomes. Foodborne
outbreaks, especially those associated with produce, can
devastate entire commodity-specific industries. While there
is no such thing as zero risk when it comes to keeping food
safe, you have to ask yourself, " what price you are willing
to pay to keep others and your business safe? "
Is there anything else you'd like to share with produce
processors about food safety, including public
perception of their food being safe?
Terminology and word choice heavily influence
consumer perceptions of food processing methods and
technologies. Individuals may have preconceived notions
about a processing method simply based on the name of
it. For example, consumers may feel more comfortable
purchasing foods treated using pulsed light because it
sounds more natural than other methods and because
they are familiar with " light. " Alternatively, consumers
may be fearful of irradiation because it contains the
word " radiation, " although the scientific community has
continuously assured consumers of irradiation's safety
and benefits.
At Deville Technologies we provide
more than just the perfect dice,
slice and shred...we keep the whole solution in mind.
We deliver innovative and reliable solutions, to help
you operate at a higher level of performance...
because we don't just see produce, we see the
whole picture.
Come see us at:
California League of Food Producers (CLFP)
Feb. 12-13, 2020, Santa Clara, CA - Booth 1447
We look at produce differently.
FOOD SAFETY
FAM Centris 400
FAM Tridis 180
Incline Cube Conveyor
1.866.404.4545 www.devilletechnologies.com
PRODUCE PROCESSING
Deville Print Ad - Produce Processing - Jan/Feb 2020 Issue.indd 1
17
2019-12-20 10:52 AM
http://www.pubs.ext.vt.edu http://www.devilletechnologies.com

January/February 2020

Table of Contents for the Digital Edition of January/February 2020

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