A variety of food preservation processes are under development to help control foodborne pathogens and safety problems

NORTH ADAMS, MA — (MARKET WIRE) — 05/25/2005 — Concerns over pathogenic bacteria and food safety are becoming increasingly significant health issues for the public and for the food industry. In many countries significant increases in foodborne illnesses have been reported over the past few decades. Moreover, new, serious hazards have emerged in the food chain, such as enterohaemorrhagic Escherichia coli and bovine spongiform encephalopathy.

In their new study, “Food Safety Datafile – Highlights of Research with Commercial Applications” (http://www.mindbranch.com/products/R184-018.html), Food Technology Intelligence analyzes current and potential food safety applications for variety of processes. Each chapter focuses on specific technologies or processes that are similar in approach. There is a discussion of the advantages of these new technologies. For this report, scientific, market and academic company-prepared literature has been analyzed. Published reports, journal articles and patents have been reviewed as well. Telephone and email interviews were conducted update information already published and to place it, and the technology, in proper perspective.

Learn of the latest efforts involving new detection and modeling techniques. This report will help you take advantage of these technologies — through licensing or other collaborative arrangements — so you can commercialize them before your competitors do. Learn about several processes involving: Antibacterial peptides, Hurdle technology, Tri-component edible films, High pressure, Irradiation and Electrolyzed oxidizing water.

Investors, food processors, biotechnology companies, instrumentation suppliers, medical, pharmaceutical or life science companies interested in learning more about this or other reports available at MindBranch should call 1-413-662-3758.


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