FDA Accepts NCFST Food-Sterilization Process

SUMMIT-ARGO, Ill.The Food and Drug Administration has approved The National Center for Food Safety and Technologys new pressure-assisted thermal sterilization (PATS) food-sterilization process.

The innovative technique for application in the production of low-acid foods is a promising new technology that significantly improves the quality of thermally processed foods while simultaneously eliminating the food-safety risks associated with dangerous bacteria such as Clostridium botulinum and its toxins. The process, which combines mild heat with high pressure to produce commercially sterile low-acid food products, underwent a rigorous validation process and safety assessment by NCFST researchers and its Dual Use Science and Technology (DUST) consortium members.

It is the result of a 7-year, multimillion-dollar collaborative research initiative involving scientists and engineers from NCFST, Avure Technologies, U.S. Army Natick Soldier Research, Development and Engineering Center (RDEC), Baxter Health Care, ConAgra Foods, Hormel Foods, General Mills, Basic American Foods, Unilever and Mars Co.