Food Pathogen Reduction via High Pressure and Plasma Treatment
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Solution Overview
Problem
Current methods for reducing pathogens in food, such as heat treatment and chemical additives, can damage food and have unknown long-term effects, while high pressure processing may not completely eliminate pathogens without additional processing steps.
Innovation Solution
A method involving sealing food in a package, applying hydrostatic pressure, and then using photohydroionization (PHI) or Reflective Electromagnetic Energy (REME) treatments in various processing stages, including grinders and freeze dryers, to reduce pathogens without heat or chemical changes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heat treatment is applied to reduce pathogens, then pathogen reduction is achieved, but food quality and nutrition are damaged
Solution Approach 1:
The patent replaces thermal treatment with high pressure processing (HPP) using hydrostatic pressure up to 8000 bar. This mechanical approach inactivates microorganisms through pressure-induced cellular disruption while preserving food quality, nutrients, flavor, and texture without the harmful thermal effects
Solution Approach 2:
The patent changes the physical parameter from temperature to pressure. By applying extreme hydrostatic pressure (500-8000 bar) instead of thermal energy, the system achieves pathogen reduction through mechanical stress on microbial cells while maintaining food integrity and nutritional value
2Reliability
If chemical additives are used to protect against microbial spoilage, then pathogen protection is achieved, but flavor is adversely affected and long-term safety is unknown
Solution Approach 1:
The patent replaces chemical preservatives with a physical high pressure processing method. HPP inactivates pathogens and spoilage organisms through mechanical pressure without introducing chemical substances, thereby preserving natural flavor and avoiding unknown long-term chemical effects
Solution Approach 2:
The patent employs a physical treatment method that leaves no residual chemicals. The high pressure treatment is temporary and reversible for the food matrix, unlike chemical additives that remain in the food product and may have cumulative long-term effects
3Object-affected harmful factors
If high pressure processing is used to reduce pathogens, then food quality is maintained, but additional processing steps are required to prevent recontamination
Solution Approach 1:
The patent applies high pressure processing as a preliminary treatment before subsequent processing steps like grinding or dicing. By decontaminating the food in its intact state first, the system prevents recontamination during later operations that would otherwise require additional complex sterilization equipment
Solution Approach 2:
The patent separates the decontamination function from the processing function. HPP is applied in a dedicated pressurization chamber before the food enters subsequent processing equipment, allowing each step to be optimized independently without requiring integrated complex systems
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Effectively reduces pathogenic bacteria in food products while maintaining food quality and safety without heat or chemical treatment, enhancing the effectiveness of high pressure treatment.
Implementation Method 1
moving the package to an area having pathogen reducing treatment such as a cleansing plasma created through photohydroionization, or 'PHI'
Implementation Method 2
Sufficiently high pressure conditions may destabilize the cell membranes of food borne illness causing microorganisms, thereby reducing their survivability and activity without causing damage to the food
Data Source
AI summary
A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to a clean area having pathogen-reducing treatment such as a cleansing plasma. The food is removed from the sealed package and then transferred to a food processor such as a grinder or dicer having internal pathogen reducing treatment. The food may then be transferred to a patty maker having internal cleansing plasma. The food may then be transferred to a freezer or freeze dryer having internal cleansing plasma.