Ensuring the production of microbiologically safe products is a necessity for every food or beverage operation. But for some products, traditional heat-dependent pathogen-reduction methods such as thermization, pasteurization and in-container sterilization can adversely affect taste, nutritional value and appearance.
Nonthermal processing is a value-added technique with diverse benefits, including increased shelf life and improved taste through the preservation of amino acids. One major use for nonthermal processing is as an alternative sterilization method for processors that want to maintain a product’s taste and appearance without sacrificing food safety. Manufacturers seeking microbiological sterilization through nonthermal means may choose from a number of methods including high-pressure, ultraviolet, irradiation, pulsed light and ultrasonic processing depending on sterilization requirements, product type, line configuration and other considerations.