Volume 5, Issue 5 :: March-April 2001
Technical Committees to Select FY 2002 Research Agenda FoodPAC’s FY 2002 Call for Program Proposals received 32 submissions, about a 50% increase from last year. The submitted proposals were divided among FoodPAC’s three research focus areas as follows: 15 Process and Product Competitiveness, 10 Environmental, and 7 Food Safety. These proposals request funding totaling $3,836,182. Approximately $1.4 million in general funds and $500,000 in bond funds are available for distribution. Therefore, the Technical Committees representing the three focus areas have been meeting separately to rate and prioritize the proposals. During the selection process, each committee compares the proposals for their responsiveness to the Proposal Call. The committees then give each proposal a numerical rating using a 20-point criteria scheme (10 points for Technical Merit, 5 points for Collaboration, and 5 points for Funding). After each proposal is rated, the committees rank order the submissions (by overall score) and put together a final recommendation on their selections for the Steering Committee. The Steering Committee will review, adjust, and approve the FY 2002 research agenda in late April. All proposal submitters will be notified of the final selections by early May. . . . . . . . . . . . . . . . . . . . . FoodPAC Leaders Chart Course for Future FoodPAC leaders will meet in late April to review all operational procedures of the program, including technical and steering committee service. “In the last couple of years, we’ve seen an increase in interest in this program,” says Gary Black, FoodPAC executive coordinator. “Our goal is to grow our membership while maintaining a balance that accurately represents the size and makeup of the industry here in Georgia.” [see Georgia’s Food Manufacturing Industry below to the right] Black says the group plans to submit recommendations to the Steering Committee. . . . . . . . . . . . . . . . . . . . . Georgia’s Food Manufacturing Industry According to the 1997 (latest year for which statistics are available) U.S. Economic Census for Food Manufacturing (with the addition of soft drink and ice manufacturing), Georgia’s $16,817,281 value of shipments represents 4% of the national output for this sector. Below is the composition of the subsectors making up this output. Georgia’s Food Manufacturing Industry Subsector Value of Shipments (in thousands) % of State Total Poultry Processing $3,832,758 23% Bakeries & Tortilla $1,887,878 11% Grain & Oilseed Milling $1,624,004 10% Animal Food $1,576,443 9% Soft Drink & Ice $1,470,882 9% Sugar & Confectionery $1,200,012 7% Snack Foods $1,156,725 7% Meat Processing $1,009,123 6% Dairy Products $493,014 3% Fruit & Vegetable $242,382 1% Seafood $201,159 1% Rendering & Meat Byproduct $109,259 1% Other $2,013,642 12% . . . . . . . . . . . . . . . . . . . . FoodPAC Dates to Remember Mar 1-23 In-depth reviews are conducted by Technical Committees on all continuations and high- ranking new proposals Mar 30 Technical Committees’ recommendations are submitted to Steering Committee Apr 30 Steering Committee meets to establish the final research agenda and funding plan May 4 All proposal teams are notified of the Steering Committee’s final plan Jul 1 Funding for all FY 2002 projects begins Sep 1 Final reports for the FY 2001 program are due . . . . . . . . . . . . . . . . . . . . Remember… Submit comments and story ideas to Angela Colar, Editor at (404) 894-3412 or angela.colar@gtri.gatech.edu		Project Spotlight Electric Water Better at Killing Bacteria on Food Washing foods with electrolyzed water can sometimes be up to 10 times more effective at killing harmful bacteria than traditional rinsing techniques, according to one University of Georgia scientist. “Currently, the food industry washes foods with a chlorine solution to kill bacteria,” said Yen-Con Hung, a food scientist at UGA’s Center for Food Safety and Quality Enhancement in Griffin, Ga. “This method is effective, but it takes time to mix the chlorine solution and to ensure the correct concentration of residual chlorine in the solution.” Hung has been testing a new method, which uses a combination of water, electricity and a salt solution to enhance the properties of water. The water and salt solution flow through a machine called an electrolyzed oxidizing water unit. The positive ions run through one side, and the negative ions through the other. The result is two forms of water; one very acidic and one with very high pH levels. Kills Bacteria Better Testing the two waters in his laboratory, Hung found the acidic water very effective at killing harmful bacteria. “We have tested this water on shell eggs, apples, lettuce and cutting boards,” Hung said. “It has a very strong bacterial killing effect, and for some applications has better effect than the currently used water/chlorine solutions.” Working with UGA sensory specialists, Hung put the acidic water through consumer tests. “We had trained panelists compare products which were not treated to products treated with the water,” he said. “They found no differences in color, appearance or smell.” Powerful Sanitizer Hung also tested the high pH water and found it to be extremely useful as a sanitizer. “It works like a soap, and it eases the attachment of proteins and lipids in food materials to the food preparation and processing surfaces,” Hung said. Hung’s research findings were published just a few months ago, and he is already getting response from the food industry. “The device is manufactured in Japan and Russia, and it isn’t being used in the United States, yet,” he said. “We have already heard from companies that are interested in using the process here in the U.S.” Perfect for Food Service Operations Hung envisions the process being used by food service operations first. “The small unit could easily be used in food service facilities,” Hung said. “It’s easier for workers to use so there would be no excuses for not using it. There’s nothing to prepare and mix, and you wouldn’t have to leave customers waiting.” He says the unit could also be useful in food processing plants. “In mass production, this technology would be very cost effective,” Hung said. “When you want to use it, you push a button. You don’t have to worry with mixing up concentrated liquids, and it’s more effective than chlorine rinses.” May Be Useful to Processors In the future, Hung plans to test the application of electrolyzed oxidized water during chicken processing. “We want to use the water on chicken carcasses to see if it cuts down on the levels of Salmonella and Campylobacter,” Hung said. “If it does, this treatment could be incorporated into chicken processing plants.” Hung also plans to test the water on food products that are hard to treat to remove bacteria. “You can’t use heat to kill bacteria on products like fresh berries and seafood like raw oysters,” Hung said. “The food needs to be safe, but no one wants their oysters to be cooked. They wouldn’t be raw oysters any longer.” He also plans to further study what makes the water so effective and which properties in the water work best at killing bacteria. Home Use Down the Road “In Japan, there are home units similar to this that are used for treating water,” Hung said. “It purifies drinking water and lowers the pH levels.” Hung says he hopes to someday see U.S. consumers using home versions of the electrolyzed water units. “It would be handy and could easily clean your food and sanitize your kitchen,” he said. “Until then, consumers should continue to wash their food products at home before preparing them for their families.” Electrolyzed oxidizing water unit. Dr. Yen-Con Hung turns on the unit, which transforms water and a salt solution into two forms of water that are very effective at killing harmful bacteria on foods and sanitizing food preparation areas.

For further information on FoodPAC, please contact: Executive Coordinator: Mr. Gary Black - Georgia Agribusiness Council, (770) 242-3834 Environmental Coordinator: Dr. Dale Threadgill- University of Georgia, (706) 542-1653 Food Safety Coordinator: Dr. Michael Doyle - University of Georgia, (660) 228-7284 Product/Process Competitiveness Coordinator: Mr. Craig Wyvill - Georgia Tech, (404) 894-3412

Making Georgia the national and international leader in the food processing industry in the 21st century

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