Microwave pasteurization for ready-to-eat meals

Abstract

The food industry and the research community have shown interest in microwave pasteurization of packaged food products since the 1970s. Microwave heating offers possibilities of shorter processing time and better heating uniformity compared to conventional thermal processing using steam or hot water. It, thus, holds potential to deliver safe and higher quality foods. Factors that have hindered commercial applications of microwave pasteurization include engineering challenges in system design, relatively high costs for new equipment installation and operation, and un-familiarity with microwave heating systems. Consumer desire for convenience, food safety risks associated with e-commerce and home delivery of prepared meals, and regulatory requirements imposed by the Food Safety Modernization Act (FSMA) in the USA have generated great commercial interest in in-package pasteurization technologies. In this paper, we will review pathogens of concern in designing thermal pasteurization processes, regulatory guidelines for pasteurization, and advancements in microwave pasteurization system designs. We offer opinions as to how microwave assisted pasteurization will help the food deliver safe and high quality ready-to-eat meals to consumers through various distribution methods.