Call for partners | SAFE-FROST - Technological solutions to increase safety of frozen food ingredients
Freezing is an effective method to extend the shelf life of commonly used ingredients such as fruits, vegetables, and herbs. Fruits and herbs are mostly frozen without prior heat treatment. At the same time, frozen ingredients are increasingly being used without further (heat) treatment such as for example in smoothies, dairy, and yoghurt-based products. Bacteria and viruses survive frozen storage and pose potential safety risks to consumers. SAFE-FROST aims to deploy technological solutions to reduce levels of microbial contaminants in frozen produce ingredients (FPI) such as fruits and herbs.
Partner up for impact
We are looking for:
For this project, we would like to connect and shape the project further with industrial partners that supply frozen produce ingredients, technological solutions for washing or dry disinfection of fruits and herbs, partners in monitoring and process control, and food producing companies using these frozen ingredients.
Why SAFE-FROST?
Food safety has a major impact on the global annual disease burden, and every recall involves major costs for the food business operator and for the associated supply chain. SAFE-FROST focuses on frozen produce ingredients (FPI) such as herbs and berries because heat treatments to ensure safety before freezing, such as blanching, are not possible as the higher temperatures will negatively affect product quality. Enteric viruses are a concern for FPI, illustrated by various outbreaks for berries in the past with a recent outbreak in The Netherlands linked to frozen blue berries. Herbs are a well-known source of foodborne contaminants like Salmonella, STEC and Listeria monocytogenes.
More about the project
SAFE-FROST aims for multidisciplinary approach with close involvement of industry partners (suppliers of FPIs, technology providers, food producers). Risk mitigation for FPI will be achieved through innovation of advanced washing technologies (for example plasma-treated water, peracetic acid, chlorine complexes) or dry disinfection technologies for products that are vulnerable to washing. Moreover, the project will focus on integration of technologies into industrial prototypes under controllable, smart, and sensor-controlled conditions.
- Validated strategies to reduce bacterial pathogens and enteric viruses in frozen ingredients without compromising product quality.
- Process definition for technologies for washing and dry treatments prior to freezing validated in semi-industrial environment.
- Insights into dose-effect relationships for food safety increase and stable food quality.
- Monitoring and process control strategies with advanced sensor options.
- Guidelines for handling (inter)national legal framework for washing with innovative solutions.
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For more information about the project or to collaborate, please contact our expert.
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