High Processing for seafood meat...

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High Pressure Processing for seafood & meat products Roman Buckow | Michelle Bull 23 May 2012 CSIRO ANIMAL, FOOD AND HEALTH SCIENCES Principles of high pressure processing processing HPP seafood & meat | Roman Buckow 2|

Transcript of High Processing for seafood meat...

High Pressure Processingfor seafood & meat productsRoman Buckow  |  Michelle Bull23 May 2012

CSIRO ANIMAL, FOOD AND HEALTH SCIENCES

Principles of high pressure processingprocessing

HPP  seafood & meat |  Roman Buckow2 |

Static High Pressure• Application of high pressures can cause:

• Inactivation of Parasites, Plant cellsV t ti i i

Features:

Why High Pressure Processing?

• Vegetative micro-organisms• Some fungal spores• Many food borne viruses• Enzymes are selectively inactivated• Macro molecules can change conformation• Small molecules (eg flavours) are generally unaffected• Food Systems – as above plus equilibria may change

• High pressure is instantaneously and uniformly applied to the sample

• Compression is fully reversible

Evolution of HPP industrial machines

120130140150160170

es  in prod

uction

Oceania5% Asia

15%

Source: Source: HiperbaricHiperbaric

0102030405060708090100110120

Num

ber o

f HHP indu

strial machine

Europa25%

America55%

• Total machine number in production in December 2011 : 167

• Not included : 15 dismantled machines (all installed before 2003)

0

HPP users companies size profile  

Very small <106%Group >5000

15%

(number of employees)Source: Source: HiperbaricHiperbaric

10<Small<5023%

50<Medium<25022%

250<Large<125022%

1250<Very Large<5000

12%

• 100 different HPP users companies in the world

• 51% are SME < 250 employees

Vegetable products

Meat products27%

Source: Source: HiperbaricHiperbaricHigh Pressure Processing of Foods

Juices and beverages

11%

32%Seafood and fish

16%

Other products14%

~100 Food Companies

~250.000 t/a Products in 2011

Most Applications: 

Cold Pasteurisation in the final package

10000

100000

Pressure [MPa]

Center of Earth

Electrohydraulic Shock10000

100000

Pressure [MPa]

Center of Earth

Electrohydraulic Shock

What is the pressure we need?

10

100

1000

Mariana Trench

Piston Cylinder Press

Ultrasonics

Magnetic Compression

Hydraulic Systems

10

100

1000

Mariana Trench

Piston Cylinder Press

Ultrasonics

Magnetic Compression

Hydraulic Systems

295 (2002)

1

Atmospheric Pressure0.1

Thermal Autoclave1

Atmospheric Pressure0.1

Thermal Autoclave

250 MPa 600 MPaBefore After

Effect of pressure on micro organisms

High pressure can kill microorganisms by interrupting their cellular function without the use of heat that can damage the taste, texture, and nutrition of the food.

200 elephants weighing 3000 kg each standing on a piston with a

--

-

-

High Pressure Processing

each standing on a piston with a diameter of a CD, create a static pressure of 600 MPa, 6000 bar or 90,000 PSI

-

-

-

-

-

PistonSize CD

-

HPP of food – early studies 1899

Hite 1899:

‐Pressure (600 MPa) li dapplied at room 

temperature for 60 min can extend the shelf life of raw milk by 4 days

‐ Pressure also affects some native milk enzymes and proteins

‐ Some Coagulation of fat and proteins under pressure

Commercial application of HPP – pressure range

CSIRO.

Volume contraction and compression heating

120

140

WaterPropylene-GlycolHDPEPPPTFE

20

40

60

80

100

Tem

pera

ture

/ °C

0 100 200 300 400 500 600 7000

Pressure / MPa

Compression heating of water, propylene-glycol, HDPE (High density polyethylene), PP (Polypropylene) and PTFE (Polytetrafluoroethylene) at Tini = 10, 50, 90°C.

Compressibility of water and carbon dioxide at 20°C.

Δ H = - 68.2 kJ/kg

ρ = 1.165 kg/L tetrag.

Ice modifications under pressure

Δ H = - 19.0 kJ/kg

ICE III

ICE II

ρ = 1.170 kg/L rhomb.

Δ H = - 42.5 kJ/kg

ICE I

ICE II ρ = 0.920 kg/L hex.

Pressure Temperature Diagram of Inactivation

5 log10 reduction in 60 s

How High Pressure Processing (HPP) works

HPP vessel developments 1980‐2000

HPP industrial equipment• Indirect compression system

• Horizontal design for traceability and easy installation

• Special design for food industry (stainless steel, cleanable…)

A i l di / l di• Automatic loading / unloading system

• Working pressure up to 600 MPa (6000 bar)

• From 200 kg up to 2 tons/hours

Industrial HPP machines

420 L vessel

160 L vessel

Avure Technologies

350 L vessel

HPP equipment manufacturer

HIPERBARIC AVURE MULTIVAC KOBELCO CHIC

Country Spain USA Germany Japan China

Hiperbaric, S.A.Avure

MULTIVAC Kobe SteelShinko Building, 

CHIC FresherTech Global Sales

Address

C/ Condado de Treviño, 6Pol. De Villalonquejar –09001 Burgos, Spain

AvureTechnologies Inc 22408 66th Avenue SouthKent, WA 98032, U.S.A.

Australia PTY. LTD.2 McGregorsDrive3042 TullamarineAustralia

10‐26, Wakinohamacho 2‐chome, Chuo‐ku, KobeHyogo 651‐8585Japan

Global Sales19th Floor, GangTai PlazaNo 700 East YanAn RoadShanghai 200001P.R. China

Phone +34 947473874 +1 253 981 6350 +61 3 8331 2800+81 78 261 5111

+86 21 5385 0085

Fax +34 947473531 +1 253 981 6230 +61 3 8331 2810+81 78 261 4123

+86 21 5385 0005

Emailinfo@ hiperbaric.com

[email protected]@ multivac.com.au

info@ kobelco.co.jp

freshertech@ chicgroup.cn

Website hiperbaric.com avure.com multivac.com kobelco.co.jpchicfreshertech. Com

Industrial HPP systems in operation

HPP systems at CSIRO

•2 mL kinetic, (700 MPa) and temp

•300 mL, pressure (800 MPa) and temp

•2 L, pressure (500 MPa)

( ) d•3L, pressure (800 MPa) and temp 

•35L, pressure (690 MPa) and temp2ml kinetic

35 L Avure Technologies3L Stansted

Recent CSIRO HPP publications

High pressure processing  |  Roman Buckow  |  Page 22

Microbiological safety and stability of HPP productsstability of HPP products

HPP Microbiology |  Michelle Bull 23 |

Risk Management: Finding the Balance

Need to destroymicroorganisms vs

Optimise:Flavour, texture, colour,nutritional quality

2

Innovative Processing

Traditional Processing

HPP Microbiology |  Michelle Bull

Spoilage Microorganismse.g. Yeasts, moulds

Lactobacilli

Delay GrowthPrevent GrowthInactivate

Defining the microbial hazard

Lactobacilli

Toxigenic pathogense.g. S. aureus, Cl. botulinum

Infectious pathogens

Prevent GrowthInactivate

Inactivate

p geg Listeria, Salmonella,

E. coli O157Inactivate

The hurdle concept

The microbiology of food is determined by the microbial, processing, intrinsic and extrinsic factors

heat acid salt chill

E h bi ti f h dl d fi th

figure adapted from Leistner & Gould, 2002

Each combination of hurdles defines the microbiological safety & stability of a food

The hurdle concept

By adding new hurdles, the relative level or concentration of existing (less preferred) hurdles may be reduced

HPPheat acid salt chill

Opportunities for product improvement & new product development

figure adapted from Leistner & Gould, 2002

Microbial inactivation by HPP

Lethal effects on microorganisms may include 

denaturation of proteins & enzymes

changes in the permeability of membranes = leakage & c a ges t e pe eab ty o e b a es ea age &susceptibility to other hurdles

Differences in sensitivity to HPP

Gram negatives > Yeast/Mould > Gram positives > Spores (only with heat also) “rule of thumb”

Product specific: inactivation dependent on pH, water activity, salt concentration, etc.

+HPP

y, ,

Process specific: exposure time, pressure level, etc.

CFNS|  Michelle Bull

2

Listeria monocytogenes after 180s at 600MPaCapitalised on for e.g. alternatives to USDA

FSIS Interim Final Rule re: RTE meats (2003)

High pressure processing

Ambient temperature

moulds

Chi

ll st

able

Am

bient stable

vegetative pathogens

viruses

non-proteolytic proteolytic

moulds

various

vegetative pathogens

CFNS|  Michelle Bull

2

e

High temperature

C. botulinum C. botulinum

Bacterial inactivation in different P / T domains

C. jejuni: Chicken meat slurry,Lori et al. (2007)

E. coli: 10 mM Hepes-buffer, pH 5.3,Sonoike et al. (1992)

L. monocytogenes: Prosciutto ham slurry,Buckow et al. (unpublished)

L. casei: Hepes-buffer, pH 5.3,Sonoike et al. (1992)

Z b ilii M t t l

Presentation title  |  Presenter name

3

Z. bailii: Metwurst slurry,Lori et al. (unpublished)

Virus inactivation in different P / T domains

Avian Influenza Virus: Chicken meat slurry,

( )Isbarn et al. (2007)

Feline Calicivirus: Cell culture medium,Buckow et al. (2008)

Coxackie Virus B5: Cell culture medium,Buckow et al. (submitted)

Rotavirus A: Cell culture medium

Presentation title  |  Presenter name

3

Rotavirus A: Cell culture medium,Isbarn et al. (submitted)

400 MPa/1 min/20oC 600 MPa/10 min/20oC

Effect of high pressure & storage temperatures on the microbiological quality of cooked poultry meat

Presentation title  |  Presenter name

3

(Patterson, 2011)

Improved safety through HPPHPP RTE meat Inactivation of Listeria monocytogenes

NaCl

Number of samples positive for growth* 

ProductNaCl

(% wt/wt)

p gafter treatment at 600 

MPa for210 s 300 s

Chicken 2.1 0/5 0/5Shaved Chicken Breast 4.8 5/5 0/5

Turkey 1 9 0/5 0/5

CFNS|  Michelle Bull

3

Turkey  1.9 0/5 0/5*via enrichment: limit of detection greater than 1 CFU in a 25g sample (USDA), inoculum conc. ~104 cfu/g

Youart et al. (2010)

‘no preservatives’

‘salt-reduced’

‘chemical-free’

In‐pack pasteurisation by HPP

Ready-to-eat meats processed at 600MPa for 180sExtension of refrigerated shelf-life from 45-50 days to >98 daysdays to >98 daysApprox. 4-log reduction of L. mono.

CFU

/ml

1 0 2

1 0 3

1 0 4

1 0 5

1 0 6

1 0 7

24 72 26 55 26 57 23 45 23 40 23 43 25 42 23 41 23 42

Hayman et al. 2004

T im e (s)

0 1 0 20 30 4 0 50 60 7 01 0 0

1 0 1

1 0 2

ProductShelf‐life extension

Other quality benefits or 

deleterious effectsReference

Shelf‐life extension by HPP – meat products

Shelf-life extension by HPP – meat products

Marinated beef loin (raw)

13‐15 days  Some greying of meat Garriga et al. (2004)            

Blood sausage (fresh)

28 days  None mentioned Diez et al. (2008)

Cooked sliced hamup to 66 days depending on HPP level 

No deleterious effects on quality

Slongo et al. (2009)

Improved safety with HPP – seafood 

Product Microbial hazard HPP Reference

Live oysters V. parahaemolyticus5‐log10 reduction≥ 350 MPa / 2 min

(1 – 35°C)Kural et al. (2008)

Oysters Hepatitis A1.6-log10 reduction425 MPa / 1 min

Grove et al. (2009)

Oysters Hepatitis A2.2-log10 reduction475 MPa / 2.5 min

Grove et al. (2009)

Shelf‐life extension by HPP – seafood 

Product Shelf‐life extensionOther quality benefits or 

deleterious effectsReference

Atlantic salmon (fresh)2 days with HPP alone, 6 days with HPP and MA

Colour effects and rancidity for HPP + MA with longer storage

Amanatidou et al. (2000)

Tuna

(minced)

Alternative to canning; >22 d chilled and >93 d 

frozen 

Protection from lipid oxidation, some colour 

change

Ramirez‐Saurez & Morrissey (2006)

Oysters up to 21 days depending  Increased cutting  Cruz‐Romero et al. y

(live)p y p g

on HPP level g

strength with HPP (2008)

Salmon 

(cold smoked)22 days

Little change in odour, some colour change

Medina et al. (2009)

Applications & opportunities

HPP  seafood & meat |  Roman Buckow38 |

Effects of high pressure on proteins

Effects on covalent

Molten globuleMonomerOligomer Unfolded

Atmospheric pressure

1-2 kbar3-5 kbar

>3 kbar >30 kbar

covalent bonds

Aggregation

CSIRO.

Scheme of the elliptic phase diagram of proteins. The arrows marked by the letters p, h, c show the specific denaturation ways known as pressure, heat and cold denaturation.

25°C

Ref. 100 200 300 400 500 MPa

Effect of high pressure on muscular structuresTurkey breast (M. pectoralis superficialis) after 1 min at 0.1-500 MPa and 25°C.

Ref. 100 200 300 400 500 600 MPa

25°CChicken breast (M. pectoralis superficialis) after 1 min at 0.1-600 MPa and 25°C.

Pork meat (M. longissimus dorsi) after 1 min at 0.1-600 MPa and 25°C.

Ref. 100 200 300 400 500 600 MPa

25°C

Ref. 0.5 s 15 s 30 s

Colour change in minced meat

Minced Meat

e 0 5 s

0.5 s 10 s 20 s 30 s

10 s 20 s 30 s0 5 s 10 s 20 s 30 s0.5 s

Inactivation of E.coli in fresh fermented sausage

-1

0 E. coli30 °C

-5

-4

-3

-2

1

Log

Red

u ctio

n [-

]

5000 bar

-6

5

0 20 40 60 80 100 120Time [s]

6000 bar

HPP Commercial Meat Products• Shelf life increase

• Destruction of pathogens : Listeria, Salmonella, coliforms…

• Stabilisation of preservative‐free or low salt content products Country  Year  Products Spain  1998 Sliced cooked ham and “tapas”USA  2001  Sliced cooked products and proscuitto ham USA  2001  Poultry products USA  2002 Pre‐cooked chicken and beef strips Spain  2002  Sliced cooked meats products, Serrano cured ham Italy  2003 Proscuitto ham, salami & pancetta Germany  2004 Cured and smoked sliced and diced ham Japan  2004 Nitrites‐free bacon, sausages and sliced meat USA  2005  Ready‐to‐eat meat based products Spain  2005 Cured meat products & Serrano hamCanada  2006 Cured & cooked meat products USA  2006  Whole roasted chicken USA  2006 Sliced cooked turkey and chickenCanada  2006 Ready‐to‐eat meat mealsUSA  2007  Chicken sausages USA  2008 Cooked pork & beef  sliced productsUSA  2008 Pet foodCanada  2008 Sausages and baconCanada  2009  German style cooked meat products USA  2009 Sliced RTE meatsCanada  2010  Proscuitto ham and cured meats Australia  2010  Sliced and diced preservative free poultry products Switzerland  2011 Cooked pork sliced products and sausagesUSA  2011  Proscuitto ham and cured meats USA  2011 RTE sliced meatsRumania  2011 RTE pork productsSpain  2011  Serrano ham and cured meats 

Why does the meat industry use HPP ?

• Non‐ thermal post packaging pasteurization (approved by FSIS in USA)

• Safest alternative for sliced meat products

iency

• Significant shelf life extension

• No size / volume effect : whole, sliced, stripped & diced meat products 

• Suitable for vacuum‐packed or MAP 

Effic

Total aerobic microflora

468

FU /

g)

Coliforms

468

FC /

g)

Lactic acid bacteria

468

UFC

/

)

024

0 20 40Storing days at + 6º C

Log

(CF

024

0 20 40Storing days at + 6ºC

Log

(U

024

0 20 40Storing days at + 6º C

Log

(U g

HPP treatment of sliced cooked ham at 500 MPa for 8 min at + 8ºC

Why does the meat industry use HPP ?

• No effect on sensorial quality

• Keep fresh tasteity

Keep fresh taste 

• Maintain nutritional value

• Remove chemical preservatives

Qua

li

5

10Colour

SlicedFibrousNon processed

HPP treatment of sliced cooked ham at 500 MPa for 8 min at + 8ºC

0 Adhesiveness

Crunchy

Elasticity

Tenderness

JuicyHPP

Espuña ‐ Spain

• for sanitization of ready‐to‐eat meals and cured meat products

Campofrío ‐ Spain• sliced cooked ham and boneless cured ham (Export toUSA of cured ham “Listeria‐free”)

• “Vuelta y Vuelta” range: gross slices of ham, turkey, and chicken (meat taste, less additives, longer shelf life: 8 weeks): 8 weeks)

• “Sanissimo” (Super Healthy !) : cooked ham withOmega 3 & no added salt

• “Vuelta y Vuelta” marinated chicken and turkey ready‐to eat products

Infantis Freshpress ‐ Greecewww.freshpress.gr

Hormel ‐ USA• HPP dry cured ham in the US market since 2001

• Large range of HPP sliced RTE ham, turkey and beef

• Vacuum‐packed and MAP

• Label “True Taste Technology”• Label  True Taste Technology

• Info on HPP in the web site and flyer

Hormel ‐ USA

http://www.hormelnatural.com/

• sliced RTE preservative free meats

Kraft Foods ‐ USA

Maple Leaf ‐ Canda• RTE preservative free meals and salads

CSIRO.

• Shelf life extention of preservative‐free steak tartare

Zwanenberg ‐ The Netherlands

• preservative‐free RTE meals and sausages

MRM ‐ Spain

Applegate ‐ USA• Organic  uncured sausages

Stella & Chewy’s (USA)

• Organic  Pet food 

FressureTM beef patties

Cargill ‐ USA

• Shelf life of 21 days vs 10 days of the non‐HPP equivalentP d• Patented process

Moira Mac’s Fine Food ‐ Australia

HPP Commercial Seafood Products•Shelf life increase

•Shucking bivalves

•Easy shellfish extraction

•Destruction of Vibrio Country  Year ProductsUSA  1999 OystersUSA  2001 OystersUSA  2001 OystersUSA  2001 OystersUSA  2003 CrabCanada  2004 SeafoodCanada  2004 LobstersN. Zealand 2004 Mussels shucking for medsItaly  2004 Desalted codUSA 2005 LobstersUSA  2005 LobstersCanada  2006 SeafoodJapan  2007 ShellfishUSA  2008 CrabSpain  2009 RTE fish mealsUSA  2010 OystersCanada  2010 LobstersNew Zealand 2010 Green musselsFrance  2011 Losters & clams

Effect of HPP on appearance of seafood

HPP of salmon – short time treatment

Effect of cooking method following HPP

High pressure treatment of oysters• Usually eaten raw or lightly cooked• Potential for pathogenic bacteria• Different bacteria and spoilagemechanisms (high glycogen)

HPP• Shucking• Appearance improves• Increased moisture retention• Bacterial inactivation• Extended shelf life• Change in microflora ‐ packagingChange in microflora packaging• Lipase increases ~ 7d

• extraction of raw lobster meat

Ocean Choice ‐ Canada

• clams shucking

Mitsunori ‐ Japan

http://www.youtube.com/watch?v=OYSbc1_l7tM

HPP Packaging & Costs

HPP  seafood & meat |  Roman Buckow66 |

Packaging requirements• Flexible packaging (>15%volume contraction)

• Extra tight seals• Rounded & reinforced edges • Minimal head spaceMinimal head space• MAP possible• Tear strength, puncture

resistance, surface smoothness generally not affected by HPP

• Often flexible pouches or bottles are inserted in secondary cardboard containers or sleaves after processing

Delamination of packaging film

Conventional HPP processing of typical MAP products

Damages could occur when insufficient packaging and 

processing is used

Micro defects(„white spots“)

Bending and delaminationof packaging film

In particular modified atmosphere packs 

(MAP) have been critical.

Micro defects(„white spots“)

Source: Tobias Richter, Multivac

Examples for a suitable HPP packaging concept

• optimal filling degree

• perfect package solution

(film thickness, form, depth) 

no delamination

d dno product damage

no white spots

High pressure treatment: 600 MPa for 3 minSource: Tobias Richter, Multivac

Optimise packaging

Poor Design Better Design Best Design

HPP packaging and presentation formats

Days of production / a 300 300 dHours / d 16 16 h/d

Process pressure 600 600 MPaStarting temperature 5 90 °C

Vessel size 325 125 LNumber of vessels 1 1 U

Cycle time 8.0 8.0 minCompression time 2.5 2.5 min

Filling degree 60 60 %Power (compression) required 292.68 123.82 kW

Capacity per cycle 0.195 0.075 m³/CycleCycles / a 36,000 36,000 1/a

Capacity / h 1.463 0.563 m³/hPacks / h 7,313 2,813 units/h

Production / a 7,020 2,700 m³/aPacks / a 35 100 13 500 1000/a

Processing Costs

• High Pressure Low Temperature (blue):

– 600 MPa, 5 min, 

– Tini = 5°C 

V l 325 L Packs / a 35,100 13,500 1000/aCycles / d 120.0 120.0 1/d

Electric power 63 69 kWh/m³ productWater 0.765 0.765 m³/m³ product

Facility 1,896,120 1,738,110 USDExtra pumps (if required) 260,717 284,418 USD

Accessories 27,968 30,180 USDInstallation / Commissioning 94,806 94,806 USD

Duty 22,796 21,475 USDFreight 31,602 31,602 USD

Electric power 0.05 0.05 USD/kWhWater 1.00 1.00 USD/m³

Maintenance 6.48 10.8 % of total installation costs per yearInsurances 0.5 0.5 % of total installation costs per yearOther costs 5 5 % of total cost per year

Depreciation period 5 5 aInterest rate per period 7 7 %

Engineer(s) 0.10 0.10 per shift

– Vessel = 325 L

• High Pressure Thermal Sterilisation (orange):

– 600 MPa, 5 min, 

– Tini = 90°C 

– Vessel = 125 LEngineer(s) 0.10 0.10 per shift

Worker(s) 2.00 2.00 per shiftEngineer costs/a 60000 60000 USD/a

Worker cost/a 40000 40000 USD/aNumber of shifts 2.00 2.00

Overall number of workers 4.2 4.2Electric power 23,989 12,945 USD/a

Water 5,371 2,066 USD/aSpare parts 141,575 221,692 USD/a

Insurance 10,924 10,264 USD/aManning costs 172,000 172,000 USD/a

Depreciation charge 569,243 536,704 USD/aMiscellaneous costs 46,155 43,484 USD/a

Sum 969,257 1,000,436 USD/aCost per m³ product: 138.07 371.65 USD/m³

Cost per tonne product: 131.50 353.95 USD/tCost per cycle: 26.92 27.87 USD/cycle

Disclaimer: Processing costs may vary greatly! 

HPP Energy Costs• Major energy consumption during compression phase

• No significant difference between pressure increase at low (e.g. 5°C) or high (e.g. 90°C) temperatures 

• Linear increase of energy consumption with pressure and volume due

Sensitivity Analysis

Sensitivity Analysis

?

?

Conclusions

• Generally, the process costs for High Pressure Thermal Sterilisation are considerably higher than those for High Pressure Low Temperature processing

• The costs for HPLT and HPTS for 600 MPa/3min process can be estimated to be 0.15 and 0.25 AUD per kg product, respectively

• Sensitivity analysis: capital cost, filling degree efficiency, production hours, depreciation period, and cycle time greatly affected the processing costs

• Manning and energy costs only had a relative minor impact on the process cost.

ConclusionsConsumers: HPP is a consumer acceptable, environmental friendly, scientifically recognised method to achieve higher quality in certain foods

Processing: Pressure transmission is instantaneous and uniform (not heat transfer controlled, no ‘shadow’, depth, or uneven distribution effect)‐ rapid, short processing times, assured safety in whole pack, suitable for solids and liquids

Quality: retains flavour and nutrition

Environmentally: safe and no process by‐products, no emissions

Packaging: Package design, geometry and format should be tailored for HPP, Packaging films and laminate structure generally survive HPP well, but MAP and HPP at high temperature can cause delamination and defectsOTR and WVTR can be affected by HPP 

International Nonthermal Food Processing Workshop ‐ FIESTA 2012

16‐17 October 2012, Melbourne Australia

Innovative processes for sustainable safe and healthy foodsInnovative processes for sustainable, safe and healthy foods

www.innovativefoods2012.com

Poster abstracts close July 15

Supported by the Institute of Food Technology’s Nonthermal Processing Division, the European Federation of Food Science and Technology 

and the Australian Institute of Food Science and Technology.Presented by the Food Innovation Emerging Science and Technology ApplicationsPresented by the Food Innovation Emerging Science and Technology Applications 

(FIESTA) Conference series. 

Thank youProcess Engineering ScienceRoman BuckowResearch Group Leader

t +61 3 9731 3270

Food MicrobiologyMichelle BullStream Leader

t +61 3 9731 3270t +61 3 9731 3270e [email protected] www.csiro.au/fns

CSIRO  FOOD AND NUTRITIONAL SCIENCES

t +61 3 9731 3270e [email protected] www.csiro.au/fns