Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization.

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Abstract

Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization, determined by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), USA, in response to the Farm Security and Rural Investment Act of 2002, which called for the definition of pasteurization to be broadened, are presented. Topics covered include: charge and statement of the problem (amendment of Section 403(h) (Misbranded Food) of the Federal Food, Drug and Cosmetic Act to include a definition for pasteurization and questions for consideration); NACMCF definition of pasteurization; response to questions in the charge; conclusions; and processes and technologies (cooking, microwave cooking, ohmic heating, steam and hot water treatments, high pressure processing, UV radiation, irradiation, pulsed electric fields, chemical treatments, pulsed light, other technologies). 6 appendices are also included to deal with: milk pasteurization; crab meat pasteurization; egg product pasteurization; juice pasteurization; the application of food safety objectives and related concepts to the pasteurization process; and regulations pertaining to irradiation of foods contained in the Code of Federal Regulations

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