Sometimes the processing that makes food safe can compromise flavor and nutrients, but food scientist Jennifer Acuff is looking for a way to make food safe and minimize loss of quality.

Food processors often use heat for pasteurization or sterilization to make food products safe by killing pathogens like salmonella and listeria, but high temperatures can degrade food quality. To ensure food safety, the industry sometimes relies on overly stringent standards that unnecessarily reduce food quality, said Jennifer Acuff, assistant professor of food microbiology and safety for the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture.

Focusing on low-moisture food products like powdered milk, Acuff and her team performed a study seeking a method that guarantees food safety while retaining the most vitamins, minerals and flavor depending on the food. Read more at: University of Arkansas System Division of Agriculture

Source: ENN

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