Integrated System for Surface Pasteurization of Food

Award Information
Agency:
Department of Agriculture
Branch
n/a
Amount:
$296,000.00
Award Year:
2005
Program:
SBIR
Phase:
Phase II
Contract:
2005-33610-16468
Award Id:
72593
Agency Tracking Number:
2003-00354
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
Minority Owned:
N
Woman Owned:
N
Duns:
n/a
Principal Investigator:
Robert Hanson
(608) 592-3211
bob.hanson@alkar.com
Business Contact:
Robert Hanson
(608) 592-3211
bob.hanson@alkar.com
Research Institution:
n/a
Abstract
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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