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Food technologies
Food technologies can improve convenience, shelf life, and microbial safety, but each method has particular limitations. Safe outcomes depend on the food, process conditions, packaging, and subsequent storage and handling.
This section introduces microwave heating, food irradiation, and high-pressure processing. These methods do not replace good hygiene, appropriate refrigeration, or validated controls for specific foods.
USDA FSIS — Microwave Ovens and Food Safety
Practical guidance on uneven heating, standing time, and thermometer checks.
FDA — Food Irradiation: What You Need to Know
Explains irradiation, its purposes, and its safety evaluation.
FDA — High Pressure Processing (HPP)
Background on high-pressure processing as a food technology.
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