Safety criteria for minimally-processed foods

The objective of research across Europe is to provide a sound scientific base for establishing standards and regulations relating to the safe production and distribution of minimally-processed foods. Minimally-processed foods are defined as products processed with a final temperature of less than 100 C. They rely on refrigerated storage and distribution. These foods have a water activity greater than 0.85 and a pH greater than 4.5.

The production of minimally-processed and convenient foods is increasing worldwide. But in different countries the safety criteria for their production vary. The aim of this research effort will be to investigate the current status of safety criteria for minimally-processed foods as put forward by European legislative organizations and consumer groups.

Investigators also intend to develop an inventory report on good manufacturing practices (GMP), HACCP plans and food regulations for freshly-packaged vegetables, and for sous-vide and short shelflife heat-treated refrigerated foods. Next, scientists will evaluate the soundness of the scientific basis for safety criteria. GMP codes and legislation will be compared with the most recent scientific data.

Also planned is the development of guidelines on harmonized criteria for the production of safe food products. Scientists intend to develop a plan for informing industry on how to implement new uniform guidelines.

Further information. T. Martens, ALMA University Restaurants, Van Evenstraat 2C, B-3000 Leuven, Belgium; phone: [phone]; fax: [phone]; email: [e-mail]; URL: http://www.har-mony.alma.be.