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Juming Tang, Ph.D., is Regents Professor and Distinguished Chair of Food Engineering in the Department of Biological Systems Engineering at Washington State University in Pullman, Washington. He holds several patents and numerous awards and honors for his research in microwave pasteurization, microwave sterilization of food, and low-moisture food safety. He is currently the principal investigator of a multi-institutional team represented by members of industry, academia, and government investigating engineering solutions to ensure microbial safety of frozen and refrigerated meals in retail markets. He is also the Director of the Microwave Sterilization Consortium, again represented by members of industry, academia, and government, that was awarded the first-ever industrial microwave sterilization process approval from the U.S. Food and Drug Administration (FDA). He holds a Ph.D. in Agricultural/Food Engineering from the University of Saskatchewan in Canada, an M.S. degree in Agricultural/Food Engineering from the University of Guelph, and a B.S. degree in Mechanical Engineering from South Central China University.
This article discusses the latest research elucidating the main reason why foodborne pathogens like Salmonella are more resistant to heat inactivation in low-moisture food (LMF) systems, including quantitative data relating thermal treatment temperature and water activity/relative humidity to the log-reduction rate of bacterial pathogens in different LMF. Case studies on pilot-scale thermal treatments for the control of Salmonella in LMF are also presented.
