Integrated System for Surface Pasteurization of Food

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: 2005-33610-16468
Agency Tracking Number: 2003-00354
Amount: $0.00
Phase: Phase I
Program: SBIR
Awards Year: 2005
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
932 Development Drive, Lodi, WI, 53555
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 Robert Hanson
 (608) 592-3211
Business Contact
 Robert Hanson
Phone: (608) 592-3211
Research Institution
Ready-to-eat meat or poultry products that undergo further handling after cooking (e.g. peeling or slicing) show the highest prevalence of Listeria monocytogenes (one to ten percent). Though rare, listeriosis is responsible for 20 to 30 percent of foodborne disease-related deaths. Therefore, the industry has adopted, among other methods, post-packaging pasteurization to control Listeria monocytogenes on the products' surfaces. However, in-package heat treatments may require up to eight minutes or more to achieve a 3-log reduction of Listeria monocytogenes, thus affecting products' quality. The proposed system offers a competitive alternative to existing hot water or steam-based in-package pasteurization equipment. It will be much less expensive, easier to install, and have a much smaller footprint. It will represent a food safety breakthrough for the American meat industry and beyond, as the technology could be extended to other food products.

* Information listed above is at the time of submission. *

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