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Investigation on food sanitation controlling technologies; Shokuhin eisei kanri gijutsu ni kansuru chosa

Journal Article:

Abstract

Investigation has been made on the current status of food sanitation controlling technologies. Eighty percent of food poisoning is caused by bacte such as Salmonera, enteritis vibrio, staphylococcus, and pathogenic colibacillus. Putrefaction as the cause for food poisoning occurs from proliferation of different microorganisms. Heating sterilization is the main method being performed, but non-heating method may include sterilization by flash and high voltage pulse discharge in addition to ultra-high pressure and ultraviolet ray sterilization. As a result of the questionnaire survey, what is extracted as the problems in the food sanitation controlling technologies is to establish a rinsing and sterilizing method with large sterilization effect, an effective sterilizing method and thawing of processed marine products, and a cooling method in food processing. Increasingly demanded for the future is to develop a foodstuff sanitation control system using as the core the hazard analysis critical control point (HACCP, a quality control program developed by the U.S. NASA to ensure safety in manufacturing space food), and micro-organism control and sterilizing technologies to support the above system. The flash pulse and high-voltage pulse sterilizing technologies as the non-heating sterilizing technology are more effective than the conventional heating sterilization methods also from the aspect of  More>>
Authors:
Doi, Y; [1]  Nishioka, J
  1. Hokkaido Electric Power Co. Inc., Sapporo (Japan)
Publication Date:
Mar 24, 2000
Product Type:
Journal Article
Reference Number:
EDB-00:083645
Resource Relation:
Journal Name: Kenkyu Nenpo - Hokkaido Denryoku Kabushiki Kaisha Gijutsu Kenkyusho; Journal Volume: 31; Other Information: PBD: 24 Mar 2000
Subject:
60 APPLIED LIFE SCIENCES; FOOD; PUBLIC HEALTH; BACTERIAL DISEASES; PATHOGENS; STERILIZATION; HEATING; NASA; PRESERVATION; RADIOSTERILIZATION; PULSES
OSTI ID:
20091568
Country of Origin:
Japan
Language:
Japanese
Other Identifying Numbers:
Journal ID: ISSN 0915-2938; KHDKE6; TRN: JN0000928
Availability:
Hokkaido Electric Power Co. Inc., Nishi 9-chome, Minami 16-jo, Chuo-ku, Sapporo, Hokkaido, Japan
Submitting Site:
NEDO
Size:
page(s) 156-163
Announcement Date:
Oct 06, 2000

Journal Article:

Citation Formats

Doi, Y, and Nishioka, J. Investigation on food sanitation controlling technologies; Shokuhin eisei kanri gijutsu ni kansuru chosa. Japan: N. p., 2000. Web.
Doi, Y, & Nishioka, J. Investigation on food sanitation controlling technologies; Shokuhin eisei kanri gijutsu ni kansuru chosa. Japan.
Doi, Y, and Nishioka, J. 2000. "Investigation on food sanitation controlling technologies; Shokuhin eisei kanri gijutsu ni kansuru chosa." Japan.
@misc{etde_20091568,
title = {Investigation on food sanitation controlling technologies; Shokuhin eisei kanri gijutsu ni kansuru chosa}
author = {Doi, Y, and Nishioka, J}
abstractNote = {Investigation has been made on the current status of food sanitation controlling technologies. Eighty percent of food poisoning is caused by bacte such as Salmonera, enteritis vibrio, staphylococcus, and pathogenic colibacillus. Putrefaction as the cause for food poisoning occurs from proliferation of different microorganisms. Heating sterilization is the main method being performed, but non-heating method may include sterilization by flash and high voltage pulse discharge in addition to ultra-high pressure and ultraviolet ray sterilization. As a result of the questionnaire survey, what is extracted as the problems in the food sanitation controlling technologies is to establish a rinsing and sterilizing method with large sterilization effect, an effective sterilizing method and thawing of processed marine products, and a cooling method in food processing. Increasingly demanded for the future is to develop a foodstuff sanitation control system using as the core the hazard analysis critical control point (HACCP, a quality control program developed by the U.S. NASA to ensure safety in manufacturing space food), and micro-organism control and sterilizing technologies to support the above system. The flash pulse and high-voltage pulse sterilizing technologies as the non-heating sterilizing technology are more effective than the conventional heating sterilization methods also from the aspect of quality retention after sterilization. More active development thereof is desired. (NEDO)}
journal = {Kenkyu Nenpo - Hokkaido Denryoku Kabushiki Kaisha Gijutsu Kenkyusho}
volume = {31}
journal type = {AC}
place = {Japan}
year = {2000}
month = {Mar}
}