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EditorialNew Food Processing Technologies and Food Safety

Md. Latiful Bari,1 Alexandru Grumezescu,2 Dike O. Ukuku,3

Gargi Dey,4 and Tatsuro Miyaji5

1University of Dhaka, Dhaka 1000, Bangladesh2Politehnica University of Bucharest, Bucharest, Romania3Eastern Regional Research Center, Wyndmoor, PA, USA4KIIT University, Bhubaneswar, India5Shizuoka Institute of Science and Technology, Shizuoka, Japan

Correspondence should be addressed to Md. Latiful Bari; latiful@du.ac.bd

Received 17 August 2017; Accepted 20 August 2017; Published 24 September 2017

Copyright © 2017 Md. Latiful Bari et al.This is an open access article distributed under the Creative CommonsAttribution License,which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

The microflora of foods is very significant to food producers,processors, and consumers and the food manufacturersincluding distributors are responding to consumers’ demandfor food products that are safe, fresher, and convenient foruse. In some cases foodsmay be improperly processed and/orcontaminated with spoilage bacteria or human bacterialpathogens. Knowledge of the levels of bacteria in foodsystems before and after processing, as well as the impact ofstorage time and temperature on microbial populations ofminimally processed foods, should provide guidance to thefood industry, regulatory agencies, and consumers in imple-menting HACCP plans and good manufacturing practices(GMP). Consumers’ demand for fresh, healthy nutritiousfoods has triggered food industries to look for alternativetechnologies that can produce higher quality food, ensuresafety and reasonable cost for the consumer, and at thesame time improve food safety by reducing or eliminatingfoodborne bacterial pathogens. Similarly, the alternativenovel processing technologies might be used as tools to tailorfoods with added or enhanced functional and nutritionalvalues, to lower carbon footprint and substantially reducewater volumes used in heat-transfer processes. Some ofthese new processing concepts include advanced thermal andnonthermal technology that uses mechanical, electrical, andelectromagnetic energy and hurdle (combined-applications)approaches. The different fundamental principles and theperformance capabilities of some novel technologies andprocesses differ from traditional processing in terms of the

types of food categories, microbial efficacy and destructionmodels, and desired and undesired effects on food quality andtheir economic and environmental impact were publishedin this issue. This special issue addresses 7 such new foodprocessing technologies, including high pressure processing(HPP), electrical impedance spectroscopy (EIS), ultrasound,low water activity food, vacuum frying, innovative transduc-tion process to supply safe fresh snack, and false labelingprevention technique.

High hydrostatic pressure processing (HPP) has beensuccessfully applied to heat-sensitive drinks and solid foodssuch as jams and jellies, fruit juices, ham, cooked ready-to-eat meat products, and seafood products such as oysters. Inthis special issue, H. Ogihara et al. showed the effectivenessof 400 and 500MPa of high hydrostatic pressure processingon raw beef liver which effectively kills pathogens and thusis safe for consumption, but this treatment also changes thetexture of the raw beef liver. On the other hand, low HPPtreated liver tissue became firmer, which changed to palecolor that was considered unsuitable for raw consumption.In another study, O. A. Ijabadeniyi and Y. Pillay investigatedthe microbial safety of low water activity food and reportedthat certain low water activity foods may present a publichealth risk, despite fungal contamination.The spore-formingbacterium can be osmotolerant at both reduced and elevatedtemperatures. Thus they suggested that combination of othernonthermal treatments could be useful in controlling thesafety and quality of low water activity foods.

HindawiJournal of Food QualityVolume 2017, Article ID 3535917, 2 pageshttps://doi.org/10.1155/2017/3535917

2 Journal of Food Quality

Electrical impedance spectroscopy (EIS) is an effectiveanalytical technique to assess quality and safety of food andhas been shown in wide application in food industries. In thisspecial issue, X. Zhao et al. developed online EIS detectionmethods to replace traditionalmethodswhich save time, cost,and manpower and ensure quality grading of meat and fish.In another study, A. B. Oyedeji et al. described the impact offrying on texture and color of cassava root slices chips andsuggested that vacuum frying at 118∘C and 8min could bestpreserve the quality attributes of cassava root slices chips.Thissimple but new technical piece of information could improvethe product quality and consumers acceptance. In addition,L. M. Carrillo-Lopez et al. in their review article reportedthat the applications of ultrasound in food produce acous-tic cavitations, which modifies the physical, chemical, andfunctional properties of food.The combination of ultrasoundand sanitizing agent can improve the microbial reductionin foods and, thereby, retain their quality. However, theyconcluded that more research is still needed before applyingthis technology to a wider range of industrial sectors.

In another study, P.-Y. Chen described a dynamic math-ematical model through which food adulteration or falselabeling could be effectively prevented.He also discussed howthe supply-demand factors in the food market are influencedby the administrative means that the sanitary inspectorshave used to prevent false labeling of food. Furthermore,P.-Y. Chen constructed an innovative transduction processover the existing methods to assist snack food dealers ormicrofood enterprises in developing their food channelsto supply safe fresh snack foods. This study also foundthat food safety assurance and providing sufficient nutritioninformation were the most essential topics that can influenceconsumers’ decision-making regarding purchase of freshsnack foods.

Therefore, all the papers published in this special issuerepresent exciting, innovative, and applicable technologies infood safety and quality of various food, as well as emergingfuture research topics, in thismultidisciplinary field.We hopethat this special issue would attract major attention of thepeers.

Acknowledgments

We would like to express our appreciation to all the authors,reviewers, and editors for their great support and contribu-tion to making this special issue possible.

Md. Latiful BariAlexandru Grumezescu

Dike O. UkukuGargi Dey

Tatsuro Miyaji

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