Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radiofrequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.
Faster PCR methods, better culture methods, more selective enrichment methods and quantitative biosensor methods all have advance the field of rapid pathogen testing recently.
