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Exploring Specific Nonthermal Processes to Enhance the Safety of Produce and Shellfish

What did you think of this video? (super quick survey) https://www.surveymonkey.com/r/Video2... Nonthermal or alternative processing methods are at various stages of development, and research is ongoing. This video discusses how various nonthermal methods work and explores the following methods in more detail: high pressure processing (HPP), gases (ozone, chlorine dioxide, cold plasma), light (ultraviolet, pulsed light), and ionizing radiation (gamma irradiation, electron beam). http://aces.nmsu.edu/nonthermal/index... Copyright 2015, New Mexico State University Board of Regents. These animations were developed to support "Non-Thermal Food Processing Methods to Enhance Microbial Food Safety and Quality," a multi-state, collaborative project funded by USDA-NIFA #2011-68003-30005 and including personnel from the University of Delaware, Ohio State University, Cornell University, the University of Rhode Island, Oregon State University, Delaware State University, the University of Cincinnati and USDA ARS Eastern Regional Center. Any opinions, findings, conclusions, or recommendations expressed here are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.The universities named are equal opportunity/affirmative action employers and educators, working in cooperation with the U.S. Department of Agriculture.