The investigators propose to design and develop an alternative process for sterilizing heat-sensitive free-flowing food products, such as spices, which will replace conventional ethylene-oxide sterilization methods. The ethylene-oxide method creates exposure hazards to employees and potential residual combination products that can be unacceptable in certain foods.In Phase 1, the feasibility of a new process using heat, pressure, and a novel quenching process will be determined for whole pepper. Operating parameters such as temperature, exposure time, pressure, microbial reduction, and volative oil retention will be determined using a pilot-scale system.A cryogenic quenching process with temperatures down to -300 degrees Fahrenheit is expected to have a synergistic effect on both microbial reduction and quality retention.The commercial application and the health benefits of an improved hazard-free sterilization process are very significant, and in Phase 11, extension and testing with other heat-sensitive food materials will be undertaken.FDA - Center For Food Safety And Applied Nutrition
