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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Challenges of Reduced Sodium RTE Meat Products
(Webinar length:  1h 49m)
This 2-Part webinar will discuss how to combat new challenges in the development of low
sodium RTE products.(Will be presented as two 1 hour sessions with a short break).

Part 1: High Hydrostatic Pressure as a Processing Alternative to Maintain Microbial Safety
and Functionality
Part 2: Development and Validation of Microwave Preparation Instructions

The food industry has been given the task of producing reduced sodium products to meet
consumers’ demands for healthy and more nutritious products. However, salt plays a critical
role in the formulation of virtually all processed meats. Lowering and/or removing salt in RTE
meals can have serious implications for the functional and sensory qualities of processed
meat products, as well as their safety with respect to uncontrollable growth and survival of
pathogens and product shelf-life. Formulations, processing approaches and often cooking
and preparation instructions have to be optimized in terms of providing products with
comparable safety and stability to the corresponding full salt formulations.

Part 1: The application of high hydrostatic pressure (HHP) as an alternative tool to treat
reduced sodium products will be explored. HHP has now become part of mainstream
processing that can inactivate a broad range of microbes and potentially produce the texture
to meat products expected by consumers in pre-cooked RTE products. The efficacy of HHP
as a processing means to mitigate risk with respect to controlling the survival and growth of
Listeria will be presented.

Part 2: We will examine the challenges of cooking and reheating refrigerated low salt RTEs
using microwave ovens due to the change of their dielecric properties and heating patterns.
Appropriate heating recommendations for these products are critical to reduce risk of
foodborne diseases because of potential microbial hazards linked to microwave non-
uniformity and performance differences of microwave ovens. The webinar will summarize very
limited available information for the development of microwave preparation instructions along
with the recommendations on how to reduce risk of microwavable RTE meals with reduced
salt levels.

Learning objectives:

Understand how reduced salt content increases risk of food borne illnesses
Understand how high pressure can be used to improve functionality of meat emulsions when
producing RTE meats with low sodium
Learn about efficacy of high pressure as a post lethality treatment for RTE meals against
Listeria
Learn how reduced content of sodium may effect heating behavior of RTE meals that can be
prepared using domestic microwave ovens
Learn about heating performance of microwave ovens and available testing methods
Learn about critical factors that need to be considered when developing and validating
microwave preparation instructions

Who will benefit:

Quality Assurance Managers
Production Managers
Laboratory Managers
Food Safety Personnel
HACCP Coordinators
Government Food Inspectors
Sanitation Managers
Corporate and Plant Microbiologists
Processing Engineers
Operations Supervisors and Managers

Presenter - Dr. Tatiana Koutchma

Dr. Tatiana Koutchma is a Research Scientist in Food Processing in Agriculture and Agri-
Food Canada (AAFC), Guelph Food Research Center. Before she joined the AAFC, she was
a Research Associate Professor at the National Centre for Food Safety and Technology
(NCFST) at the Illinois Institute of Technology in Chicago where she had taught courses in
food processing and engineering. She received her doctoral degree in Food Process
Engineering at Moscow State University of Food Production. Since 1990, she has worked in
academia and government research programs, collaborating with leading food companies.
Her main research focus is application of emerging processing technologies like UV light,
microwave heating and high hydrostatic pressure for improved food safety, security, shelf life
and product acceptability. She also initiated a research program on UV pasteurization of
fresh juices and other liquid ingredients.

Dr. Koutchma is a member of the Editorial Board of the Journal of Food Processing, Food,
and Bioprocess Technology; a member of the Innovative Technologies Board of PepsiCo; is
an invited speaker at international symposiums and congresses; and, chairs conferences and
society sections. Since 1998, she has published over 50 manuscripts and book chapters on a
wide range of food processing related topics. In 2009 she completed a book on the
application of UV technology for foods called “Ultraviolet Light in Food Technology: Principles
and Applications”.

Webinar Price ($289)
Click here to buy it

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