ABSTRACT
Processing aids are utilized in the food industry unit operations as hurdles along with other required food safety controls. They are ingredients added at the front end for their technical effect but are not present in the finished food at significant levels. By definition they do not need to be labeled. This chapter discusses antimicrobial processing aids using two common examples of food categories: meat and poultry products, and fresh produce. Processing meat and poultry products involves multiple steps; processing aids can be applied at various stages to reduce the incoming microbial load, from carcass washing to incorporation into ready-to-eat (RTE) products. Several processing aids approved by the US Department of Agriculture as antimicrobials including organic acids, biopreservatives, and surfactants are discussed. Processing aids used for the decontamination of fresh produce and fresh cut produce are discussed with emphasis on a multiple prevention-intervention approach throughout the supply chain. Processing aids can be applied during washing of fresh produce; peroxyacetic acid and chlorine are discussed. A wide variety of approved processing aids exist for use as vital tools for reducing microorganisms in food. However, processors must know the regulations for specific applications of each compound as regulations may differ with food product and country of sale.
