on food hygiene
pressure chamber also works on products like ham
Northern Ireland scientists
are trumpeting a food safety breakthrough which promises to put bacteria under
They have been working to find a way to keep food fresh without
resorting to chemical preservatives. The
answer it seems is to put them under pressure - big pressure. Scientists
at Queen's University in Belfast believe the answer is a pressure chamber which
kills the bugs, but nothing else. Fresh
Patterson of the Department of Agriculture said the treatment of orange juice
had been a big success.
will destroy many of the bacteria and the yeasts that normally spoil orange juice
- but will not affect the flavour and the colour," she said. "This
means you will have a freshly tasting juice for up to three weeks in the fridge,
with that very fresh flavour and no preservatives." However,
the pressure chamber also works on products like ham and shellfish. "Oysters,
for example, are quite hard to open and are sometimes quite dodgy in terms of
food safety," said Dr Patterson. Dr
Patterson said orange juice treatment was a success
"The pressure will
help the shell to loosen and meat to fall out." At
45,000 lbs per square inch, a bug's life is no life in the laboratory.
Don Johnston of the Department of Agriculture said the pressure was equivalent
to the weight of three elephants on a strawberry.
is important to achieve these high pressures in order to make the food safe,"