37. Regulations and Alternative Food-Processing Technologies

  1. Howard Q. Zhang3,
  2. Gustavo V. Barbosa-Cánovas4,
  3. V.M. Balasubramaniam5,6,
  4. C. Patrick Dunne7,
  5. Daniel F. Farkas8 and
  6. James T.C. Yuan9
  1. Stephen H. Spinak1 and
  2. John W. Larkin2

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch37

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Spinak, S. H. and Larkin, J. W. (2010) Regulations and Alternative Food-Processing Technologies, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch37

Editor Information

  1. 3

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 4

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 5

    Department of Food Science and Technology, USA

  4. 6

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 7

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 8

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 9

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. 1

    Spinak Consulting, 5 Park Place, Suite 317, Annapolis, MD 21401, USA

  2. 2

    National Center for Food Safety and Technology, Food and Drug Administration, 6502 S. Archer Rd., Summit-Argo, IL 60501, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360



  • regulations and alternative food-processing technologies;
  • food-processing operations - proactive, not reactive to public health risks;
  • food production, multitude of critical processing considerations - and management decisions, public health safety of finished food item;
  • food regulations, designed to prevent public health hazards from developing;
  • Governmental regulations of food industry - local, state and federal health departments;
  • focus on alternative technologies - use of risk assessment, preventing health hazards;
  • elevating food safety concerns - to same level of industrial oversight, as that of economic viability of food product;
  • identification of appropriate surrogate organism (s) - and pathogen of concern complicated by multieffect processing systems;
  • Food Additive/Food Contact Concerns - FDA and IFIC (2010), breaking food additives down into “direct” and “indirect”;
  • National Advisory Committee on Microbiological Criteria for Foods (NACMCF) report - recommending seven steps for process validation


This chapter contains sections titled:

  • Organism of Concern

  • Food Additive/Food Contact Concerns

  • Labeling Issues of Concern

  • Process Validation Concerns

  • Responsibilities

  • References