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Topic: Cold pasteurization

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	Pasteurization
		The batch method uses a vat pasteurizer which consists of a jacketed vat surrounded by either circulating water, steam or heating coils of water or steam.
		Cold raw milk at 4° C in a constant level tank is drawn into the regenerator section of pasteurizer.
		For contiunuous pasteurizing, it is important to maintain a higher pressure on the pasteurized side of the heat exchanger.
	www.foodsci.uoguelph.ca /dairyedu/pasteurization.html (2403 words)

	Food pasteurization. - Food Trade Review \| Encyclopedia.com
		The pasteurization process is the application of increased - but not excessively high-temperatures, 60-85 [degrees] C, ensuring a limited extension of the shelf life period with the "fresh character" of the relevant product being maintained to a large extent.
		Through a chamber, quickly: the effectiveness of high pressure in nonthermal pasteurization of food is established.
		Pasteurization, or the act of heating a food enough to kill potentially hazardous...
	www.encyclopedia.com /doc/1G1-8856650.html (605 words)

	Iddeas
		Cold water added to the C.I.P./sterile liquor tank and the system is allowed to cool the system as much as possible prior to introducing the glycol cooling to the plate heat exchanger.
		The pasteurization temperature and hold-time are dependent upon individual beers, the live cell count and a brewers specification to his system supplier.
		After being pasteurized, the beer leaves the holding tube and returns to the second stage of the regeneration section of the P.H.E. where it gives up the heat to the incoming cold beer, This secondary pass reduces the temperature by 92% to approximately 7ºC (45ºF).
	www.iddeas.com /339.html (2147 words)

	Latest Breaking Health News & Information: Applesforhealth.com
		Called cold pasteurization, and using electron beam technology, it is fast, requires no heat and is designed to destroy one of the most feared bacterium - E. coli O157:H7.
		Cold pasteurization involves a linear accelerator which accelerates electrons down a tube, creating an E-beam that interacts with and deactivates the microbe's DNA.
		Cold pastureurization is being developed by an interdisciplinary team of researchers at the University of Missouri-Columbia, Iowa State University and Natick Army Laboratory.
	www.applesforhealth.com /coldpasteur1.html (249 words)

	Pasturization and School Lunches « Law For Food: The law affects what you eat. What you buy to eat affects the ...
		The current push for irradiating meat (under the euphemism of ‘cold pasteurization’) is an attempt by the beef industry to make meat safer not by improving hygiene at the slaughterhouse, but by rendering contaminated meat harmless.
		However, since in 2002 the FDA approved the use of the term “cold pasteurization” to refer to irratiation of meat, meat producers have been able to rely on irradiating their meat as a means of killing bacteria.
		Because we can use cold pasteurization to kill bacteria at the end of the process, it is not worth the expense of introducing safeguards against bacteria throughout the process.
	lawforfood.wordpress.com /2007/11/08/pasturization-and-school-lunches (926 words)

	Regulatory Comments \| Government & Legal \| National Restaurant Association
		The term "cold pasteurization" was by far the most popular of a series of names tested to describe the process.
		Cold pasteurization is a process to make food safe like many others and therefore, it is inappropriate for FDA to require any special labeling for meat and poultry products in their entirety, or multi-ingredient products that may be contained in a menu item.
		Because cold pasteurization is endorsed by the American Medical Association, the American Dietetic Association, the American Veterinary Medical Association, the Institute of Food Technologists, World Health Association, and others, we believe it is inappropriate to mandate labeling of this process.
	www.restaurant.org /government/comments/hs1999_05_07irrad.cfm (3235 words)

	NOFA Massachusetts: Programs: Article in The Natural Farmer
		Pasteurization facilitated this industrial vision because it extended the shelf life of milk by destroying some of the "good" bacteria that sour milk as well as pathogenic bacteria.
		Pasteurized milk has also been implicated in food poisoning incidents: one of the largest Salmonella outbreaks in United States history was caused by pasteurized, homogenized milk that was either improperly pasteurized or contaminated after pasteurization.
		Pasteurizing dirty milk is actually more risky than producing clean raw milk, they suggest: if mistakes occur in pasteurization or if post-pasteurization contamination occurs, bacterial contamination may be more extensive, as in the record 1985 salmonella outbreak in Illinois, which infected over 5,500 people.
	www.nofamass.org /programs/rawmilk/tnf.php (6889 words)

	Pasteurization \| World of Microbiology and Immunology
		Pasteurization is a process whereby fluids such as wine and milk are heated for a predetermined time at a temperature that is below the boiling point of the liquid.
		The process of pasteurization is named after the French chemist Louis Pasteur (1822-1895), who is regarded as the founder of the study of modern microbiology.
		A product with greater consistency, such ice cream or egg nog, is pasteurized by heating at a temperature of at least 156° F (69° C) for not less than 30 minutes or at a temperature of at least 176° F (80° C) for not less than 25 seconds.
	www.bookrags.com /research/pasteurization-wmi (718 words)

	INTERACTION
		Pasteurization, irradiation, boil or homogenization are the most commonly known forms of processing.
		Also, the processes of chemical treatment are used to enhance flavor, fortify and preserve bad-tasting milk that has been heat-treated and putrefactive.
		Pasteurization means heating milk to at least 130 degrees F. (54 degrees C.) for at least 45 seconds, or 160 degrees F. (71 degrees C.) for at least 15 seconds.
	home.earthlink.net /~optimal/what3.htm (240 words)

	Cold Pasteurization Glossary Term
		Some of the common food items that may be cold pasteurized are fruits, vegetables, herbs, spices, potatoes, grains, flour, poultry, and meat.
		Cold pasteurization is also known as irradiation or irradiation pasteurization.
		An alternative to cold pasteurization is bioengineering of foods by altering genes in plants to develop beneficial traits that assist in many different aspects of plant growth, taste, ripening, vitamin enrichment, and insect resistance, reducing the need for pesticides.
	www.recipetips.com /glossary.asp?id=35713&catitemid= (199 words)

	Pasteurization redefined by USDA committee
		One of the biggest challenges facing the group, according to FDA's John Kvenberg, chairman of the Redefining Pasteurization Subcommittee, was the fact that new science was emerging as the subcommittee was deliberating.
		For example, the farm bill referred to a food being pasteurized if it had been subjected to a process that is "reasonably certain to achieve destruction or elimination in the food of the most resistant microorganisms...
		While Scott said that she certainly believes that the original congressional action to redefine pasteurization stemmed from the wishes of irradiation proponents, other industries may be looking at using the term as well.
	www.organicconsumers.org /irrad/PasteurizationRedefined.cfm (1578 words)

	The Revolution Will Not Be Microwaved by Sandor Katz : Excerpt - Chelsea Green
		Pasteurization is what makes milk indigestible for many people; among people who do not drink milk because they cannot tolerate lactose, many find that they can digest and enjoy milk raw, due to the presence of lactase.
		Pasteurization was and is “a quick, technological fix.”11 Nevertheless, quick technological fixes have their appeal.
		The rise of mandatory pasteurization solidified the myth that raw milk is inherently dangerous—regardless of the conditions of the animals it comes from.
	www.chelseagreen.com /bookstore/item/revolution/Excerpt (3527 words)

	Tyson Food Service: Press Room
		Cold pasteurization can add valuable days to shelf life of refrigerated products, which improves the quality and safety of products delivered through existing distribution channels.
		We caution however, that cold pasteurization is not a single source solution to safe food.
		We recognize that while reducing harmful bacteria, cold pasteurization also greatly reduces the number of competing (good) bacteria; therefore, we strongly advocate continued adherence to the HACCP principles, good manufacturing practices, standard sanitation operating procedures and other preventive programs to be used in conjunction with cold pasteurization.
	www.tyson.com /Corporate/PressRoom/ViewArticle.aspx?id=327 (317 words)

	CU comments on the FDA proposed changes to irradiation labeling
		In addition, FDA should not allow the term “pasteurized” to be used in lieu of “irradiated.” Lots of consumer research—by FDA, USDA and various consumer groups—have all clearly shown that people consider the terms associated with “pasteurization”—such as “cold pasteurized” or “electronic pasteurization”—to be misleading when applied to irradiated food.
		“cold pasteurization” or “electronic pasteurization,” as such terms would be misleading to consumers.
		For crabmeat, FDA pasteurization criterion is more than a 12-log reduction in type E C. botulinum (bacteria responsible for botulism); for seafood in general the criterion is 6-log reduction in non-proteolytic C. botulinum.
	www.consumersunion.org /pub/2007/07/004680print.html (2616 words)

	Practical Science Part II - Babes and Beer \| The News is NowPublic.com
		Pasteurization, by definition, is heating to kill microbes.
		Filtering is going to leave a clear beer but advocates of pasteurization say that optimizing those things instead of filtering them gives a beer with a distinct flavor.
		Cold filtering has value to breweries because ice forms on haze particles and yeast.
	www.nowpublic.com /practical_science_part_ii_babes_and_beer (1201 words)

	BioFree Cold-Pasteurization Alternative. Why? Safe Heat Free Alternative
		Cold (Ionized) Pasteurization for Milk, Juices, etc. Ion-Technology during this time, has been a completely effective Cold-Pasteurization Method.
		Pasteurization destroys enzymes, vitamin B12 and vitamin B6 and also it kills the beneficial bacteria.
		Pasteurized milk is often associated with health problems like diarrhea, cramps, iron-deficiency anemia, cancer, skin rashes, osteoporosis and allergies etc. On the contrary, raw milk keeps you away from these health ailments.
	www.ozion.ws /ColdPasteurization.htm (530 words)

	Consumer Attitudes Toward Food Irradiation
		By far, "cold pasteurization" was the most popular of a series of names tested to describe the process.
		To most consumers, cold pasteurization evoked a familiar process, "updated for the 90s." As one participant summarized, "we've come up with a process of doing pasteurization without the heat." It should be noted that a few dissenting participants viewed the term as "Madison Avenue doublespeak" designed to deceive unsuspecting consumers.
		Among a number of possible explanatory statements tested, "Cold pasteurized (irradiated) to eliminate harmful bacteria," "Irradiated for your safety," and "Treated with irradiation to eliminate harmful bacteria" were perceived to be the most informative and important.
	www.ific.org /research/irradiationres.cfm (1820 words)

	American Association for Health Freedom - Congressional Letter to USDA
		We urge you to reconsider your decision to implement the pasteurization rule on all raw almonds effective September 1, 2007 as specified in FR Doc 07 1557 (“Almonds Grown in California; Outgoing Quality Control Requirements”).
		The alternative “cold pasteurization” method employs the substance propylene oxide (PPO), a known carcinogen that is banned for food treatment in Canada, Mexico and the European Union.
		We urge you to suspend implementation of this rule, reopen the public comment period and reexamine the methods of “pasteurization” as well as the need (or lack thereof) to pasteurize almonds that are organically certified.
	www.healthfreedom.net /index.php?option=com_content&task=view&id=274&Itemid= (377 words)

	Preserving Beverages: Water, Juice, and Milk, HYG-5354-99
		Units are available that automatically control the pasteurization time and temperature and will pasteurize from two quarts to two gallons of milk.
		It is possible to pasteurize with a microwave oven, but this is not recommended for home pasteurization.
		It is difficult to achieve the uniform distribution of heat that ensures that all of the milk has been heated to 161 degrees F for at least 15 seconds.
	ohioline.osu.edu /hyg-fact/5000/5354.html (1810 words)

	FoodHandler, Inc \| Letters From Lacie \| Food Safety At Your Fingertips
		Pasteur is known for developing the method to “pasteurize” milk and wine so it would not sour or turn rancid, not to mention solving other bacteriological mysteries.
		When you pasteurize a food, what you are doing is heating it to a high enough temperature to kill certain (but not all) bacteria and to disable certain enzymes, and in return you are minimizing the effects on taste as much as you can.
		Intact shell eggs can now be “cold pasteurized” with a combination of a warm water bath and hot air treatment under low temperatures and longer times so the yolk and white do not solidify.
	www.foodhandler.com /lettersfromlacie.cfm?id=18725&start=1 (1099 words)

	E-Beam (Site not responding. Last check: )
		In essence, the process of cold pasteurization is relatively simple.
		She said the process does not alter the proteins, fats and carbohydrates in the meat, and that nutrient losses are less than traditional methods of preservation.
		In addition, cold pasteurization does not significantly affect the color, texture or flavor of frozen ground beef, and only a minimal flavor change was evident in ground beef.
	www.ift.org /sections/stlouis/Articles/E-Beam/e-beam.html (952 words)

	Living and Raw Foods Community Support :: Living and Raw Foods Discussion (Vegan) :: I Made a Horrific Mistake -- ...
		There is a proposal is for federal regulations to mandate the "pasteurization" of all greens.
		And as bad as that sounds, it gets worse: the FDA has started using the word "pasteurize" as a euphemism or cover for what they really are up to, which is irradiation.
		Cold Pasteurization is the new nice sounding buzzword for irradiation to make it more acceptable by the uninformed public.
	www.rawfoodsupport.com /read.php?2,78243 (2061 words)

	[No title] (Site not responding. Last check: )
		The FDA's new pasteurization rules were adopted in the wake of a 1996 outbreak of E. coli that was traced to nonpasteurized juice made by Odwalla Inc., a California juice maker.
		A year after pasteurization was made compulsory, Scotland's rate was one of the lowest.
		HTST pasteurization is important to the dairy industry because of the operating efficiencies that it affords.
	www.lycos.com /info/pasteurization.html (495 words)

	[No title]
		Pasteurization of any sort is no match for bad sanitation and substandard practices, and irradiation pasteurization can be overwhelmed by large numbers of pathogens.
		In addition, the doses of irradiation used to pasteurize fresh meat and poultry are not sufficient to kill bacterial spores.
		Develop the surface pasteurization process for other fresh, unprocessed solid foods such as fish, fruits and vegetables especially cantaloupes, grapefruits, and mangoes.
	www.lycos.com /info/pasteurization--process.html (444 words)

	Public Policy \| Comments Submitted \| GMA Comments to FDA: Irradiation Labeling Policy Should Not Discourage Use of Safe ...
		Food irradiation, sometimes called "cold pasteurization," is the process of exposing food to limited amounts of radiant energy, such as high voltage electrons, gamma rays, or x-rays.
		To most consumers, cold pasteurization evoked a familiar process, "updated for the 90s." Consumers agreed that this name should be followed by "irradiation" in parentheses which would provide consumers with the name of the process (irradiation) along with a definition (cold pasteurization).
		Similarly, the IFIC Report commented that "[c]old pasteurized (irradiated) to eliminate harmful bacteria" "[i]rradiated for your safety," and "[t]reated with irradiation to eliminate harmful bacteria" were perceived to be the most informative and important of the legends that might accompany the radura logo.
	www.gmabrands.com /publicpolicy/docs/comment.cfm?DocID=449 (3134 words)

	Bolthouse Farms "Why We're the Freshest!"
		We use "flash pasteurization" and "cold-sterile" filling processes to guarantee that our juices are premium down to the last drop.
		At Bolthouse Farms, we use "flash pasteurization" to rapidly heat the juice to a high temperature, eradicating harmful bacteria.
		But we don't want to compromise on flavor, so we "flash pasteurize" and lock the goodness in the bottle with a patented filing process.
	www.bolthouse.com /html/cs_freshest.html (408 words)

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