Ke laha nei ka OMS, ʻoi aku ma mua o 200 mau laka i ʻike ʻia e hiki ke hoʻouna ʻia ma o ka meaʻai. Hoʻonui ka pilikia i nā manawa o ke ao holoʻokoʻa a me ka hoʻonui ʻana i nā mea kūʻai aku a me kahi paʻakikī maoli no ka hana hou, ma hope o nā kenekulia o ka mālama kuʻuna (uahi ʻia, paʻakai, hoʻōla ʻia, etc.) a me ka milestone i 1864, ka loaʻa ʻana o ka pasteurization.
Ua hala kēia manawa a ua hoʻokō ʻia ka lā o ka hana hou, e like me ke ʻano o nā noi o ka pulse ultraviolet, encapsulation, ionizing radiation, ultrasound, etc. A me ka hoʻohana ʻana i ka plasma anu, pololei ma ka huahana, a i ʻole ma o ka 'plasma activated water'.
ʻO kēia kauwela, ʻo ka haʻawina koʻikoʻi e pili ana i ka noi ʻana o nā koʻikoʻi kiʻekiʻe, e like me Daniel Martínez Maqueda, kauka-mea noiʻi i ka Food Science a me Technology ma Imidra, Center for Gastronomic Innovation of the Community of Madrid, ʻōlelo: "Ua ʻoi aku ma mua o ka he ʻumi makahiki, ʻo ka ʻepekema o ka lako meaʻai paʻa ke kumu no ka mālama ʻole ʻana i ka wela hou (me ka mana kupaianaha e mālama i ka ʻike a me ka waiwai o nā huahana).
Pono e hōʻike ʻia nā ʻenehana e like me ka hoʻohana ʻana i nā kaomi hydrostatic kiʻekiʻe, irradiation, ultrasound a i ʻole nā puls uila kiʻekiʻe".
ʻO ka CNTA kekahi o nā kikowaena i ke aʻo ʻana i ke kaomi kiʻekiʻe
E like me kā Silvia García de la Torre, ke poʻo o ka R&D Business Development ma CNTA, i ʻōlelo ai: “Hiki i kēia mau ʻenehana ke kōkua i ka hoʻomaikaʻi ʻana i nā ʻāpana like ʻole o ke kaulahao meaʻai, e like me ka hoʻokele ʻana i nā ʻōpala meaʻai. Mai ka mahi ʻana a me ka hānai ʻana i nā holoholona a hiki i ka ʻai ʻana i ka meaʻai, i ka nui o ka ʻōpala mai kahi huahana i kūlike ʻole a / a i ʻole nā hiʻohiʻona i hoʻololi ʻia ma muli o ka hopena o nā mea ola e hoʻoulu ai i nā maʻi a i ʻole e hōʻino i ko lākou maikaʻi (popopo, ʻino) ʻala , ʻala ʻē, etc.). Hōʻike ka mea loea "ua manaʻo ʻia aia ma kahi o 88 miliona mau tons o ka ʻōpala meaʻai i hana ʻia i kēlā me kēia makahiki ma ka EU, kahi poho waiwai o 143.000 miliona euros ma ke kaulahao lako ... hiki ke hoʻemi ʻia me ka mālama pono."
ʻO ka mea mua, palekana
ʻO kēia hana e hōʻoiaʻiʻo i ka palekana me ka hoʻohaʻahaʻa ʻole i ka maikaʻi a hoʻonui i ke ola o ka mālama ʻana, e pili ana i kēia manawa, ma nā meaʻai liʻiliʻi, viscous, 'opaque', e like me kā ka poʻe noiʻi i kapa ai. A me nā holomua koʻikoʻi o ka hoʻopili ʻana, e like me ka mea i kuhikuhi ʻia e ka ʻenehana ʻenehana ʻo Ainia: "ʻO ka hoʻopili ʻana me nā antimicrobials a me bacteriophages e hoʻomaikaʻi i ke ola o nā huahana ʻiʻo, kahi ʻāina hānau no ka ulu ʻana o nā microorganism, ʻoi aku ma luna o kona ʻili, e like me ka bacteria, yeasts a nā ʻōpala i hiki ke lilo i pathogenic".
ʻO ka hana hou, i kēia hihia, pili i ka hoʻohui ʻana i nā mea hoʻohui pale i ka ʻeke (ma kahi o ka hoʻopili ʻana i ka meaʻai ponoʻī), o nā ʻano like ʻole: "Nā mea hana me nā waiwai antimicrobial e like me ka ethanol, carbon dioxide, nā ion kālā a i ʻole nā antibiotics, a me nā mea ʻē aʻe. no ke kumu maoli e like me ka aila pono, nā mea kanu a i ʻole kekahi mau mea ʻala.
ʻO Ethyl Lauroyl Arginate (LAE), no ka laʻana, ʻo ia kekahi o nā ʻāpana hōkū, kahi mole e hiki ke hoʻoheheʻe ʻia e nā ala metabolic maʻamau e hoʻonui ai i ka palekana i ke kaulahao meaʻai. A pela ka hana me kekahi o na waiwai i hoao ia ma Ainia, ka salmonella bacteriophage, kekahi e kaua aku i hiki ke ola kino pilikia, e like me ka hihia me ka noiʻi i loko o ka loa haku mele 'ana o ka pack, e hoemi i ka hopena o ka malamalama a me ka oxygen.
Ke kūlike
I kēia hihia o ke kaomi hydrostatic kiʻekiʻe, e like me Martínez Maqueda, "nā huahana e like me ka wai, smoothies a i ʻole gazpachos, kūʻai ʻia i ke anuanu me ka ʻole o ka pasteurizing, me nā waiwai organoleptic a me ka waiwai meaʻai i ʻike ʻole ʻia mai ka hou. ʻO kāna noi ʻana i nā huahana ʻiʻo i hoʻopaʻa ʻia ʻo ia kekahi o nā ʻano e piʻi aʻe nei, e loaʻa ana i ka palekana microbiological ʻoi aku ka maikaʻi me nā ʻano hana i mahalo ʻia.
ʻO kēia ʻenehana, e like me Carole Tonello, Luna Hoʻokele o ka Hoʻomohala ʻoihana ma Hiperbaric, i kuhikuhi ʻia, ua hana ʻia ma 30 mau makahiki i hala ma Iapana (ʻoiaʻiʻo, ua kākau ʻo Tonello i kāna kākelē lapaʻau no kēia holomua incipient), akā i kēia manawa ke hoʻolaha ʻia nei kāna noi agri-food. ʻO ka ʻoiaʻiʻo, ua hoʻokumu ʻo Hiperbaric iā ia iho ma ke ʻano he kuhikuhi honua (e pili ana i ka 95% o kēia ʻenehana i ka mālama ʻana i ka meaʻai), me ka ulu ʻana o 75% i nā makahiki ʻelima e hiki mai ana. ʻO kahi hiʻohiʻona pāʻoihana, e like me ka mea i hōʻike ʻia e ka hui Burgos-based, "e pane i nā ʻano mea kūʻai nui ʻelima e koi ana i nā huahana 'mākaukau-e-ʻai', mālama maikaʻi ʻia a lōʻihi ka lōʻihi, ʻoi aku ka hoʻomau a me ka palekana".
Wahi a Hiperbaric, ʻo nā ʻoihana e hoʻohana ana i ke kaomi anu ma Sepania, ma mua o nā mea a pau, nā wai a me nā mea inu (25%), nā huahana avocado, nā huaʻai a me nā mea kanu (25%), nā huahana ʻiʻo (19%), me nā mea ʻē aʻe. , ka iʻa a me ka iʻa (8%), nā kīʻaha i hoʻomākaukau ʻia (6%) a me nā huahana waiu, nā meaʻai pēpē a me nā holoholona (3%). Hōʻike ʻo Tonello i ke ʻano "hoʻohana mākou i ka hoʻoikaika mua ʻana i ka wai, ʻaʻole ma ka ipu me ka wai, a me nā mea nui", He 'pepehi kanaka' no nā microorganism i makemake ʻole ʻia me ka ʻole o ka pono e hoʻopili i ka wela a me ka hōʻoia o ka ʻono, kala. a me ka palekana.
ʻO kahi ʻenehana i loaʻa ka hilinaʻi o nā papahana ʻEulopa e like me Bevstream a ke kū nei i ka paʻakikī o ka holomua ʻana e hoʻohālikelike i nā kumukūʻai me nā ʻano kuʻuna, e like me ka ʻōlelo a Tonello: "E kaulike nā kumukūʻai, akā, i kekahi hihia, ke kamaʻilio nei mākou e pili ana i kahi mea kumu. ke olakino, no ka mea, ua hoʻopau ʻia nā pilikia a ʻaʻole pono ka hoʻohana ʻana i nā mea hoʻohui. ʻAʻole no nā kānaka wale nō, akā no nā holoholona pū kekahi, ka mea e ʻai i ka hapa nui o kā lākou meaʻai ma o nā huahana ultra-processed, maloʻo, hoʻopili ʻia.
