On the forefront is FDA approved irradiation or electronic pasteurization. Irradiation is a method of killing harmful bacteria in food by using gamma rays or x-rays. "USDA has said the only known way to kill E. coli in raw ground beef is irradiation." (Milligan, 2001) Companies currently outsource the irradiation of their products because it is the only financially viable means. However, the technology is becoming more affordable and the next step may be inline radiation. It would be more cost effective and convenient for a processor to purchase their own irradiation equipment and install it on their production line. This technology has the potential to revolutionize the industry, allowing importation of more and different foods, while creating a safe and healthy product for the consumer. It is important to realize that the irradiation isn't without its opponents.
Despite all of the promise of non-thermal irradiation, there are some concerns. Consumers remain wary and food processors are reluctant to use this new technology. Some scientists, such as Dr. William W. Au, also remain skeptical. He contends that ionizing radiation is a well-established teratogen (a substance capable of inducing birth defects), a mutagen (a substance capable of inducing genetic changes) and a carcinogen (a substance capable of inducing cancer). Ionizing radiation interacts with cellular macromolecules present in foods and generates toxic products. Another concern of many opponents is that the process has not been adequately evaluated. (Beatrice, Trum Hunter, 2003). However, the reality is that irradiation has been in use for decades on foods such as wheat and flour. In 1997 it was approved for use on ground beef, and the FDA continues to evaluate current research and approve or limit its use as this research becomes available. (Anonymous 2003).
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Oxygen Scavengers and Product Packaging.
Another breakthrough in the food industry has been new innovations in the packaging and processing of foods.
