Biomedical Engineering Reference
In-Depth Information
by complex factors including unstable social and political environments that preclude
sustainable economic growth, natural resource constraints, poor human resource
base, poor health, and natural disasters. All these factors contribute to either insuf-
fi cient national food availability or insuffi cient access to food by households and
individuals (IFPRI
2002
).
The progress of industry and food regulators will come in the form of closer vigi-
lance of food safety issues as the global food supply shifts towards fresh and mini-
mally processed products, which may be imported more frequently and in larger
quantities. Industry will continue to seek new rapid methods of testing foods and
new technologies to identify and to control possible food hazards. Likewise, con-
sumers will push for new technologies in processing and packaging that use innova-
tive approaches to yield foods having a “less processed” quality (Taeymans
2000
).
12.3
Challenges in Minimal Processed Foods
Today food preservation is the main key in the global food supply. For this reason,
food scientist are focusing on new technologies which can meet the needs of growing
consumers. In order to maintain the shelf-life of minimally processed foods, some
methods or technologies have been described for retaining their safety, nutritional
quality, and sensory characteristics (González-Aguilar et al.
2008
). The introduc-
tion of new technologies, including genetic engineering, irradiation, application of
pulsed electric fi eld (PEF), high-pressure, ultrasound, active packaging and ozone
to extend the shelf-life can pose a special challenge in food safety (Ortega-Rivas
2012
; Vaclavik and Christian
2014
; Heldman
2013
; Smith
2011
). Some new tech-
nologies will increase agricultural production and make food safer, but their useful-
ness and safety must be demonstrated if they are going to be accepted by consumers
(González-Aguilar et al.
2010
). Furthermore, the evaluation must be participatory,
transparent, and conducted using internationally agreed methods.
In all kind of foods, including minimally processed foods, technical innovations
will lead to the production of safer foods that will have new fl avors, textures, nutri-
ments, and will be more convenient to prepare and have a longer shelf-life.
Furthermore, new processes, packaging materials, equipment, testing procedures
and safety systems will also lead to advances in the overall systems for food handling
and delivery. Traditional methods for sterilizing and disinfecting food must change
to accommodate consumer preference for fresh and minimally processed foods.
12.3.1
Use of New Technologies and Treatments
12.3.1.1
Packaging
To keep the minimally processed foods quality, several technologies, such as the use
of modifi ed atmosphere packaging (MAP) or reduced oxygen-controlled atmo-
