In the world of post-packaging pasteurization, change is more a concept than a reality - for now. Although a slew of systems, including lighting technologies and the use of radiation, are taking shape and likely to become more active or launch in the coming years, thermal processing still is the dominant pasteurization method for enhancing food safety in meat and poultry, and it will be difficult to displace in the short term. Because it has a long head start as a viable post-packaging pasteurization system and costs less to implement than high-pressure processing (HPP), the primary replacement option, thermal processing remains entrenched, says Larry Keener, president and chief executive officer of International Product Safety Consultants LLC, a Seattle-based validator of food safety technologies.
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