New processing technique could make baby food puree even safer

Although levels of furan—a carcinogen resulting from heat treatment techniques, such as canning and jarring—are far below of what would cause harmful effect as determined by the FDA, a team of food scientists from Technische University Berlin found that treatment of baby food puree with high pressure thermal sterilization (HPTS) instead of conventional thermal processing showed a reduction of furan.
HPTS could offer a double benefit in terms of food safety and also food quality, and could be useful for additional food systems as well. An article about the study is published in the Journal of Food Science (News Item Institute of Food Technologists, 21 February 2014).
Click here for the news item.
Click here for an abstract of the published article.

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