The concept of the processing authority has been enshrined in FDA regulations since 1973. In the U.S., the role of the processing authority in the production of thermally processed, low-acid, and acidified canned food is unambiguous. However, if the Center for Food Safety and Applied Nutrition is unfamiliar with the processing authority, they may review their qualifications and the procedures and methods utilized to evaluate the adequacy of the final work product. Anyone who is evaluating processes which are less than the scheduled process (process deviation) must utilize procedures recognized by competent processing authorities as being adequate to detect any potential hazard to public health.” It is important to note that the regulations are intended to govern the end product of a processing authority’s work rather than that person’s qualifications. Anyone who is establishing scheduled processes must have adequate facilities for making the appropriate determinations. Expert implies experience, knowledge, and achievement as well as recognition as an authority on a subject, usually by one’s peers. Knowledge can be obtained by education or experience or both. “ A processing authority is a person who has expert knowledge of thermal processing requirements for low-acid foods packaged in hermetically sealed containers, or has expert knowledge in the acidification and processing of acidified foods. will also require the expertise of a processing authority. Acidified and low-acid foods, by regulation, require the involvement of a “processing authority” (defined below) in establishing scheduled processes. Doing so will involve an evolution in processing equipment to accommodate heating, validation of food safety, and confirmation of regulatory compliance.
It also holds promise as a method to achieve commercial sterility of low-acid and acidified food products. It is clear that of the many novel and non-thermal preservation methods to emerge in the last decade, HPP is the most useful and viable method for extending the shelf life of refrigerated foods. The use of HPP as a post-processing intervention all but eliminated this public health challenge and restored consumer confidence in this product category. Between 19, there were several, and in rapid succession, massive recalls involving millions of pounds of these products in the U.S. However, HPP’s greatest success to date is its use to save the U.S. The PATS process was confirmed capable of eliminating pathogenic spores and other spoilage flora from LACF products. Food and Drug Administration (FDA), was designed to achieve commercial sterility in a low-acid canned food (LACF) product. The PATS process filing, as accepted by the U.S. In 2009, workers at the National Center for Food Safety and Technology submitted a first-of-its-kind scheduled process for high pressure-assisted thermal sterilization (PATS). In 1999, a very successful product, HPP-treated guacamole, was launched in U.S.
The first commercial products treated by HPP were introduced in Japan in 1990. This is also the first time that a reduction in spoilage flora using HPP was reported. High hydrostatic pressure treatment of food by B. Certes continued his investigations using a pressure apparatus that was reportedly capable of achieving pressures as high as 600 MPa. According to Dietrich Knorr, the first reports of the effect of high pressure on organisms were likely reported in 1883 by Adrien Certes, who found viable bacteria in water samples collected at a depth of 5,100 meters (50 MPa). Scientists worldwide have investigated the use of HPP food applications for more than 50 years. HPP involves holding the subject food or beverage under high hydrostatic pressure (> 400 MPa) for several minutes to reduce the material’s pathogens and spoilage flora. The uptake of HPP over the past 20 years by the food and beverage industry has been extraordinary. High-pressure processing ( HPP) for the purpose of extending the shelf life of refrigerated foods is rapidly expanding globally.
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