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A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens. This process is also used to increase the life of various foods, allowing them to remain fresh longer. Gamma rays have better penetrating capabilities over e-beams, which may be used in foods that are 3 inches thick or less. Some of the common food items that may be cold pasteurized are fruits, vegetables, herbs, spices, potatoes, grains, flour, poultry, and meat. Some consumers are concerned about radiation being used to treat foods, but it eliminates the need for many of the chemical additives and preservatives that are usually found in food products. All foods that have been irradiated must be clearly marked. Cold pasteurization is also known as irradiation or irradiation pasteurization. An alternative to cold pasteurization is bioengineering of foods by altering genes in plants to develop beneficial traits that assist in many different aspects of plant growth, taste, ripening, vitamin enrichment, and insect resistance, reducing the need for pesticides. Common bioengineered foods currently include canola oil, corn, soybeans, and tomatoes.
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Cold Pasteurization term - Related Content |
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| A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil. Oils obtained through cold ... |
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| A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process. The food absorbs the smoke that is created from smoldering wood ... |
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| The technique of cooling wine to very low temperatures for up to 2 weeks. The process causes a wine to drop tartaric acid crystals. |
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| Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef. The meats are generally available as loaves, canned, sliced, ... |
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| A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched. Also referred to as ... |
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| Smoking Sausage |
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| Although this soup is tasty when served hot, it is also a very enjoyable and refreshing soup served cold. Garnish with crumbled pieces of feta or blue cheese. |
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| A satisfying way to serve meat with greens. Since this easy marinated beef salad is made the day before, it is then ready the next day with only minor preparation. |
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