Press Releases
Pathogens on fresh and prepared produce The risks posed by pathogens on fresh produce are the subject of an extensive new review from CCFRA. Risks of pathogens in ready-to-eat fruit, vegetables and salads throughout the production process looks at each of eight significant pathogens and their likely survival on fresh produce. It looks in detail at the routes of microbial contamination and points to sources of guidance on how to help to manage the risks that pathogens pose. It will be of value to anyone working in the fresh produce sector with an interest in, or responsibility for, product safety assurance. In recent years, there has been a large increase in demand for, and consumption of, fresh prepared and minimally processed fruits, vegetables and salads. Industry has responded to consumer demand by creating a wide range of fresh and minimally processed products, incorporating raw fruits and vegetables that have been cut, trimmed, peeled and washed, for consumption raw without further preparation, washing or cooking. As with processed products, good manufacturing practice is essential in assuring the safety of these fresh prepared products, with particular attention being paid to potential routes of contamination and the risks associated with foodborne pathogens.
48
September 2004
Edible films and coatings The opportunities afforded by edible films and coatings in food production, preservation, packaging and new product development are the subject of an extensive new review from CCFRA. This review examines the main functions of edible films and coatings and describes their applications with a diverse range of products. The review will be of value to anyone working with products where edible films have potential applications and particularly to technical personnel and product developers who wish to understand the current and potential applications of the technology. Although some edible films have been around and in use for several years, the technology is now more widely used as the variety of available materials and their properties has broadened. Films and coatings can now be based on polysaccharides (e.g. cellulose, starches and gums), lipids (cocoa butter and waxes) or proteins (e.g. from milk, soya, cereals). As well as providing a physical barrier and protective coating, edible films can help retain moisture and restrict its movement, limit fat migration between layers, provide a barrier to oxygen, act as an adhesive, help to trap flavour and aroma, and carry and present antioxidants or antimicrobials.
Rapid cooling of foods This review will help technical and other product development personnel in chilled and frozen food companies to identify and potentially exploit new technologies for the rapid cooling of foods. By pulling together information from the scientific literature, the trade press and web-published articles, the review describes a range of emerging developments and novel methods for the rapid cooling of foods. These include, for example, plate and air blast chilling and freezing, immersion chilling and freezing, vacuum cooling, pressure shift freezing, dehydrofreezing, cryogenics, ice slurry methods, and novel cooling systems such as hydrogen, vortex, Peltier and heat pipe cooling. It also outlines the importance and potential benefits of rapid cooling and discusses its theoretical basis before considering the effects of rapid cooling on the food product - with particular emphasis on meat, poultry and fish. The list of references provides useful pointers to source information, to help the reader explore areas of interest in more detail. Further Information Copies can be obtained from Mrs Sue Hocking, Publications Officer, CCFRA, Chipping Campden, Glos, GL55 6LD, UK Telephone: +44(0)1386 842225 email pubs@campden.co.uk
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