HighPressureProcessing

forseafood&meatproducts
RomanBuckow|MichelleBull
23May2012

CSIROANIMAL,FOODANDHEALTHSCIENCES

Principlesofhighpressure
processing

2 | HPPseafood&meat|RomanBuckow
WhyHighPressureProcessing?
Features: Static
Application of high pressures can cause: High Pressure
Inactivation of Parasites, Plant cells
Vegetative
V t ti micro-organisms
i i
Some fungal spores
Many food borne viruses
Enzymes are selectively inactivated
Macro molecules can change conformation
Small molecules (eg flavours) are generally
unaffected
Food Systems as above plus equilibria may
change

High pressure is instantaneously and uniformly

applied to the sample

Compression is fully reversible

EvolutionofHPPindustrialmachines
Source:Hiperbaric
Source:Hiperbaric
esinproduction

170
160 Oceania
150 5% Asia
140
15%
130
120
NumberofHHPindustrialmachine

110
100 America Europa
90 55% 25%
80
70
60
50
40
30
20
10
0

Total machine number in production in December 2011 : 167

Not included : 15 dismantled machines (all installed before 2003)
HPPuserscompaniessizeprofile
Source:Hiperbaric
Source:Hiperbaric

Verysmall<10
(number ofemployees)
Group>5000 6%
15%

1250<Very 10<Small<50
Large<5000 23%
12%

250<Large<1250
22% 50<Medium<250
22%

100 different HPP users companies in the world

51% are SME < 250 employees

HighPressureProcessingofFoods Source:Hiperbaric
Source:Hiperbaric

Meatproducts
27%

Vegetable
products
32%
Seafoodandfish
16%

Juicesand
Otherproducts
beverages 14%
11%

~100Food Companies

~250.000t/aProducts in2011

Most Applications:

ColdPasteurisationinthefinalpackage
Whatisthepressureweneed?
Pressure [MPa]

100000 Center of Earth

10000 Electrohydraulic Shock

Piston Cylinder Press

Magnetic Compression
1000
Ultrasonics

Mariana Trench
100
Hydraulic Systems
295 (2002)
10

1
Thermal Autoclave

0.1 Atmospheric Pressure

Effectofpressureonmicroorganisms

Before 250MPa 600MPa After

Highpressurecankillmicroorganismsbyinterruptingtheircellularfunctionwithout
theuseofheatthatcandamagethetaste,texture,andnutritionofthefood.
 High Pressure Processing
-
- -

200 elephants weighing 3000 kg

-
each standing on a piston with a
diameter of a CD, create a static
-
pressure of 600 MPa, 6000 bar or
-
90,000 PSI

- Piston
Size CD

HPPoffood earlystudies1899

Hite1899:

Pressure(600MPa)
appliedatroom
li d
temperaturefor60min
canextendtheshelflifeof
rawmilkby4days

Pressurealsoaffects
somenativemilkenzymes
andproteins

SomeCoagulationoffat
andproteinsunder
pressure
CommercialapplicationofHPP pressurerange

CSIRO.

Volumecontractionandcompressionheating
Water
Propylene-Glycol
140 HDPE
PP
PTFE
120

100
Temperature / C

80

60

40

20

0
0 100 200 300 400 500 600 700
Pressure / MPa
Compression heating of water, propylene-glycol, HDPE
Compressibility of water and (High density polyethylene), PP (Polypropylene) and
carbon dioxide at 20C. PTFE (Polytetrafluoroethylene) at Tini = 10, 50, 90C.
Icemodificationsunderpressure
= 1.165 kg/L tetrag.

H = - 68.2 kJ/kg

ICE III

= 1.170 kg/L rhomb.

H = - 19.0 kJ/kg

ICE II = 0.920 kg/L hex.

H = - 42.5 kJ/kg

ICE I

PressureTemperatureDiagramofInactivation

5 log10 reduction
in 60 s
HowHighPressureProcessing(HPP)works

HPPvesseldevelopments19802000
HPPindustrialequipment
Indirect compression system

Horizontaldesign for traceability andeasy installation

Special design for food industry (stainless steel,cleanable)

Automatic
A i loading
l di /unloading
/ l di system

Working pressure upto 600MPa (6000bar)

From 200kgupto 2tons/hours

IndustrialHPPmachines

160 L vessel

420 L vessel

Avure Technologies
350 L vessel
HPPequipmentmanufacturer
HIPERBARIC AVURE MULTIVAC KOBELCO CHIC
Country Spain USA Germany Japan China

KobeSteel
CHICFresherTech
Hiperbaric,S.A. MULTIVAC ShinkoBuilding,
Avure Global Sales
GlobalSales
C/Condado de AustraliaPTY. 1026,
TechnologiesInc 19th Floor,GangTai
Trevio,6 LTD. Wakinohamach
2240866th Plaza
Address Pol.De 2McGregors o2chome,
AvenueSouth No700EastYanAn
Villalonquejar Drive Chuoku,Kobe
Kent,WA98032, Road
09001Burgos, 3042Tullamarine Hyogo651
U.S.A. Shanghai200001
Spain Australia 8585
P.R.China
Japan

+8178261
Phone +34947473874 +12539816350 +61383312800 +862153850085
5111
+8178261
Fax +34947473531 +12539816230 +61383312810 +862153850005
4123

info@ info@ info@ freshertech@

Email info@avure.com
hiperbaric.com multivac.com.au kobelco.co.jp chicgroup.cn
chicfreshertech.
Website hiperbaric.com avure.com multivac.com kobelco.co.jp
Com

IndustrialHPPsystemsinoperation
 HPPsystemsatCSIRO
2mLkinetic,(700MPa)andtemp
300mL,pressure(800MPa)andtemp
2L,pressure(500MPa)
3L,pressure(800MPa)andtemp
( ) d
35L,pressure(690MPa)andtemp
2ml kinetic

3L Stansted
35 L Avure Technologies

RecentCSIROHPPpublications

Highpressureprocessing|RomanBuckow|Page22
Microbiologicalsafetyand
stability of HPP products
stabilityofHPPproducts

23 | HPPMicrobiology|MichelleBull

RiskManagement:FindingtheBalance

Need to destroy Optimise:

microorganisms
vs Flavour, texture, colour,
nutritional quality

Traditional Innovative
Processing Processing

HPPMicrobiology|MichelleBull
2
Definingthemicrobialhazard

Spoilage Microorganisms Delay Growth

e.g. Yeasts, moulds Prevent Growth
Lactobacilli Inactivate

Toxigenic pathogens Prevent Growth

e.g. S. aureus, Cl. botulinum Inactivate

Infectious ppathogens
g
eg Listeria, Salmonella, Inactivate
E. coli O157

Thehurdleconcept

The microbiology of food is determined by the microbial,

processing, intrinsic and extrinsic factors

heat acid salt chill

E h combination
Each bi ti off hurdles
h dl defines
d fi the
th
microbiological safety & stability of a food

figure adapted from Leistner & Gould, 2002

Thehurdleconcept
By adding new hurdles, the relative level or concentration of
existing (less preferred) hurdles may be reduced

heat acid salt chill HPP

Opportunities for product improvement &

new product development

figure adapted from Leistner & Gould, 2002

MicrobialinactivationbyHPP
Lethaleffectsonmicroorganismsmayinclude
denaturationofproteins&enzymes
cchangesinthepermeabilityofmembranes=leakage&
a ges t e pe eab ty o e b a es ea age &
susceptibilitytootherhurdles

DifferencesinsensitivitytoHPP +HPP
Gramnegatives>Yeast/Mould>Grampositives>Spores
(onlywithheatalso)ruleofthumb

Productspecific:inactivationdependentonpH,water
y, ,
activity,saltconcentration,etc.
Processspecific:exposuretime,pressurelevel,etc.

Listeria monocytogenes after 180s at 600MPa

Capitalised on for e.g. alternatives to USDA
FSIS Interim Final Rule re: RTE meats (2003)

CFNS|MichelleBull
2
 Highpressureprocessing
Ambient temperature

moulds
vegetative pathogens various

Ambient stable
Chill stable

viruses vegetative pathogens

non-proteolytic proteolytic

e
C. botulinum C. botulinum

High temperature
CFNS|MichelleBull
2

BacterialinactivationindifferentP/Tdomains

C. jejuni: Chicken meat slurry,

Lori et al. (2007)

E. coli: 10 mM Hepes-buffer, pH 5.3,

Sonoike et al. (1992)

L. monocytogenes: Prosciutto ham

slurry,
Buckow et al. (unpublished)

L. casei: Hepes-buffer, pH 5.3,

Sonoike et al. (1992)

Z. bailii:
Z b ilii Metwurst
M t t slurry,
l
Lori et al. (unpublished)

Presentationtitle|Presentername
3
VirusinactivationindifferentP/Tdomains

Avian Influenza Virus: Chicken meat

slurry,
Isbarn et al. (2007)
( )

Feline Calicivirus: Cell culture medium,

Buckow et al. (2008)

Coxackie Virus B5: Cell culture

medium,
Buckow et al. (submitted)

Rotavirus A: Cell culture medium

medium,
Isbarn et al. (submitted)

Presentationtitle|Presentername
3

Effectofhighpressure&storagetemperaturesonthe
microbiologicalqualityofcookedpoultrymeat
400MPa/1min/20oC 600MPa/10min/20oC

(Patterson, 2011)

Presentationtitle|Presentername
3
ImprovedsafetythroughHPP
HPP RTE meat Inactivation of Listeria monocytogenes

Numberofsamples
NaCl p
positiveforgrowth*
g
Product
(%wt/wt) aftertreatmentat600
MPafor
210s 300s
Chicken 2.1 0/5 0/5
ShavedChickenBreast 4.8 5/5 0/5
Turkey
Turkey 19
1.9 0/5 0/5
*via enrichment: limit of detection greater than 1 CFU in a 25g
sample (USDA), inoculum conc. ~104 cfu/g
no preservatives chemical-free
Youart et al. (2010)
salt-reduced
CFNS|MichelleBull
3

InpackpasteurisationbyHPP
Ready-to-eat meats processed at 600MPa
for 180s
Extension of refrigerated shelf-life from 45-50
days to >98 days
Approx. 4-log reduction of L. mono.
107
2472
2655
106 2657
2345
2340
105 2343
2542
2341
104 2342
CFU/ml

103

102

101

100
0 10 20 30 40 50 60 70

T im e (s )

Hayman et al. 2004

ShelflifeextensionbyHPP meatproducts
Otherquality
Shelflife
Product benefitsor Reference
extension
deleteriouseffects

Marinatedbeefloin
1315days Somegreyingofmeat Garriga etal.(2004)
(raw)

Shelf-life
Bloodsausage extension by HPP meat products
28days Nonementioned Diez etal.(2008)
(fresh)

upto66days
Nodeleteriouseffects
Cookedslicedham dependingon Slongo etal.(2009)
onquality
HPPlevel

ImprovedsafetywithHPP seafood

Product Microbialhazard HPP Reference

5log10 reduction
Live oysters V. parahaemolyticus 350 MPa / 2 min Kural et al. (2008)
(1 35C)

1.6-log10 reduction
Oysters Hepatitis A Grove et al. (2009)
425 MPa / 1 min

2.2-log10 reduction Grove et al. (2009)

Oysters Hepatitis A
475 MPa / 2.5 min
ShelflifeextensionbyHPP seafood
Otherquality
Product Shelflifeextension benefitsor Reference
deleteriouseffects

Coloureffectsand
2dayswithHPPalone,6
Atlanticsalmon(fresh) rancidityforHPP+MA Amanatidou etal.(2000)
dayswithHPPandMA
withlongerstorage

Tuna Alternativetocanning; Protectionfromlipid

RamirezSaurez &
>22dchilledand>93d oxidation,somecolour
(minced) Morrissey(2006)
frozen change

y
Oysters upto21daysdepending
p y p g Increasedcutting
g CruzRomeroetal.
(live) onHPPlevel strengthwithHPP (2008)

Salmon Littlechangeinodour,
22days Medinaetal.(2009)
(coldsmoked) somecolourchange

Applications&opportunities

38 | HPPseafood&meat|RomanBuckow
Effectsofhighpressureonproteins

Oligomer Molten Unfolded

Monomer globule
Effects on
covalent
bonds
3-5 kbar
Atmospheric 1-2 kbar
pressure >3 kbar >30 kbar

Aggregation

Schemeoftheellipticphasediagramof
proteins.Thearrowsmarkedbythelettersp,
h,cshowthespecificdenaturationways
knownaspressure,heatandcold
denaturation.

CSIRO.

Effectofhighpressureonmuscularstructures
Turkey breast (M. pectoralis superficialis) after 1 min at 0.1-500 MPa and 25C.
25C

Ref. 100 200 300 400 500 MPa

Chicken breast (M. pectoralis superficialis) after 1 min at 0.1-600 MPa and 25C.
25C

Ref. 100 200 300 400 500 600 MPa

Pork meat (M. longissimus dorsi) after 1 min at 0.1-600 MPa and 25C.
25C

Ref. 100 200 300 400 500 600 MPa

Colourchangeinmincedmeat

Minced Meat

e.
Ref 0.5
0 5s 15 s 30 s

0.5 s 10 s 20 s 30 s

05s
0.5 10 s 20 s 30 s

InactivationofE.coli infreshfermentedsausage

E. coli
0
30 C

-1
1
Log Reduction [-]

-2

-3 5000 bar

-4

-5
5
6000 bar

-6
0 20 40 60 80 100 120
Time [s]
HPPCommercialMeatProducts
Shelflifeincrease
Destructionofpathogens:Listeria,Salmonella,coliforms
Stabilisationofpreservativefreeorlowsaltcontentproducts
Country Year Products
Spain 1998 Slicedcookedhamandtapas
USA 2001 Slicedcookedproductsandproscuittoham
USA 2001 Poultryproducts
USA 2002 Precookedchickenandbeefstrips
Spain 2002 Slicedcookedmeatsproducts,Serranocuredham
Italy 2003 Proscuittoham,salami&pancetta
Germany 2004 Curedandsmokedslicedanddicedham
Japan 2004 Nitritesfreebacon,sausagesandslicedmeat
USA 2005 Readytoeatmeatbasedproducts
Spain 2005 Curedmeatproducts&Serranoham
Canada 2006 Cured&cookedmeatproducts
USA 2006 Wholeroastedchicken
USA 2006 Slicedcookedturkeyandchicken
Canada 2006 Readytoeatmeatmeals
USA 2007 Chickensausages
USA 2008 Cookedpork&beefslicedproducts
USA 2008 Petfood
Canada 2008 Sausagesandbacon
Canada 2009 Germanstylecookedmeatproducts
USA 2009 SlicedRTEmeats
Canada 2010 Proscuittohamandcuredmeats
Australia 2010 Slicedanddicedpreservativefreepoultryproducts
Switzerland 2011 Cookedporkslicedproducts and sausages
USA 2011 Proscuittohamandcuredmeats
USA 2011 RTEslicedmeats
Rumania 2011 RTEporkproducts
Spain 2011 Serranohamandcuredmeats

WhydoesthemeatindustryuseHPP?
Non thermalpostpackagingpasteurization(approvedbyFSISinUSA)
Efficiency

Safestalternativeforslicedmeatproducts

Significantshelflifeextension

Nosize/volumeeffect:whole,sliced,stripped&dicedmeatproducts

SuitableforvacuumpackedorMAP

Total aerobic microflora C oliforms Lactic acid bacteria

8
Log (UFC / g)

8
FU / g)

8
U FC /

6 6 6
Log (C F

4
g)

4 4
Log (U

2 2 2
0 0
0
0 20 40 0 20 40 0 20 40
Storing days at + 6 C Storing days at + 6 C Storing days at + 6 C

HPPtreatmentofslicedcookedhamat500MPa for8minat+8C
WhydoesthemeatindustryuseHPP?

Noeffectonsensorialquality
Qualiity

Keepfreshtaste
Keep fresh taste

Maintainnutritionalvalue

Removechemicalpreservatives

Colour
10
Fibrous Sliced
5
Non processed
Juicy 0 Adhesiveness
HPP

Tenderness Crunchy

Elasticity

HPPtreatmentofslicedcookedhamat500MPa for8minat+8C

Espua Spain
forsanitizationofreadytoeatmealsandcuredmeatproducts
Campofro Spain
sliced cooked ham andboneless cured ham (Export to
USAofcured ham Listeriafree)
VueltayVueltarange:gross slices ofham,turkey,
andchicken (meat taste,less additives,longer shelf life
: 8 weeks)
:8weeks)
Sanissimo(Super Healthy !):cooked ham with
Omega3&noadded salt
VueltayVueltamarinated chicken andturkey ready
to eat products

InfantisFreshpress Greece
www.freshpress.gr
Hormel USA
HPPdrycuredhamintheUSmarketsince2001
LargerangeofHPPslicedRTEham,turkeyandbeef
VacuumpackedandMAP
Label
Label True
TrueTasteTechnology
Taste Technology
InfoonHPPinthewebsiteandflyer

Hormel USA
http://www.hormelnatural.com/
KraftFoods USA
slicedRTEpreservativefreemeats

MapleLeaf Canda
RTEpreservative freemeals andsalads

CSIRO.
Zwanenberg TheNetherlands
Shelflifeextentionofpreservativefreesteaktartare

MRM Spain
preservativefreeRTEmealsandsausages
Applegate USA
Organicuncuredsausages

Stella&Chewys(USA)
OrganicPetfood
Cargill USA
FressureTM beefpatties
Shelf life of21days vs10days ofthe nonHPPequivalent
Patented
P d process

MoiraMacsFineFood Australia
HPPCommercialSeafoodProducts
Shelflifeincrease
Shuckingbivalves
Easyshellfishextraction
DestructionofVibrio

Country Year Products
USA 1999 Oysters
USA 2001 Oysters
USA 2001 Oysters
USA 2001 Oysters
USA 2003 Crab
Canada 2004 Seafood
Canada 2004 Lobsters
N.Zealand 2004 Musselsshuckingformeds
Italy 2004 Desaltedcod
USA
USA 2005 Lobsters
Canada 2006 Seafood
Japan 2007 Shellfish
USA 2008 Crab
Spain 2009 RTEfishmeals
USA 2010 Oysters
Canada 2010 Lobsters
NewZealand 2010 Greenmussels
France 2011 Losters&clams

EffectofHPPonappearanceofseafood
HPPofsalmon shorttimetreatment

EffectofcookingmethodfollowingHPP
Highpressuretreatmentofoysters
Usuallyeatenraworlightlycooked
Potentialforpathogenicbacteria
Differentbacteriaandspoilage
mechanisms(highglycogen)

HPP
Shucking
Appearanceimproves
Increasedmoistureretention
Bacterialinactivation
Extendedshelflife
Changeinmicroflora
Change in microflora packaging
Lipaseincreases~7d

OceanChoice Canada
extractionofrawlobstermeat
Mitsunori Japan
clamsshucking

http://www.youtube.com/watch?v=OYSbc1_l7tM

HPPPackaging&Costs

66 | HPPseafood&meat|RomanBuckow
Packagingrequirements
Flexible packaging (>15%
volume contraction)
Extra tight seals
Rounded & reinforced edges
Minimal head space
MAP possible
Tear strength, puncture
resistance, surface smoothness
generally not affected by HPP
Often flexible pouches or bottles
are inserted in secondary
cardboard containers or sleaves
after processing

ConventionalHPPprocessingoftypicalMAPproducts
Delamination of packaging film

Micro defects
Bending and delamination
(white spots)
of packaging film

Damagescouldoccurwheninsufficientpackagingand
processingisused

Inparticularmodifiedatmospherepacks
(MAP)havebeencritical.

Micro defects
Source: Tobias Richter, Multivac
(white spots)
ExamplesforasuitableHPPpackagingconcept

optimalfilling degree
perfect package solution
(filmthickness,form,depth)

no delamination
no product
d d
damage
no white spots
Source: Tobias Richter, Multivac
Highpressuretreatment:600MPafor3min

Optimisepackaging

Poor Design Better Design Best Design

 HPPpackagingandpresentationformats

Days of production / a 300 300 d

ProcessingCosts Hours / d
Process pressure
Starting temperature
16
600
5
16
600
90
h/d
MPa
C
Vessel size 325 125 L
Number of vessels 1 1 U
Cycle time 8.0 8.0 min

HighPressureLowTemperature(blue): Compression time

Filling degree
2.5
60
2.5
60
min
%
Power (compression) required 292.68 123.82 kW
600MPa,5min, Capacity per cycle
Cycles / a
0.195
36,000
0.075
36,000
m/Cycle
1/a
Capacity / h 1.463 0.563 m/h
Tini =5C Packs / h
Production / a
7,313
7,020
2,813
2,700
units/h
m/a

Vessel=325L
V l 325 L Packs / a
Cycles / d
35 100
35,100
120.0
13 500
13,500
120.0
1000/a
1/d
Electric power 63 69 kWh/m product
Water 0.765 0.765 m/m product
Facility 1,896,120 1,738,110 USD
Extra pumps (if required) 260,717 284,418 USD
HighPressureThermalSterilisation Accessories 27,968 30,180 USD
Installation / Commissioning 94,806 94,806 USD
(orange): Duty 22,796 21,475 USD
Freight 31,602 31,602 USD

600MPa,5min, Electric power

Water
0.05
1.00
0.05
1.00
USD/kWh
USD/m
Maintenance 6.48 10.8 % of total installation costs per year
Tini =90C Insurances
Other costs
0.5
5
0.5
5
% of total installation costs per year
% of total cost per year
Depreciation period 5 5 a
Vessel=125L Interest rate per period
Engineer(s)
7
0.10
7
0.10
%
per shift
Worker(s) 2.00 2.00 per shift
Engineer costs/a 60000 60000 USD/a
Worker cost/a 40000 40000 USD/a
Disclaimer:Processing Number of shifts
Overall number of workers
2.00
4.2
2.00
4.2
Electric power 23,989 12,945 USD/a
costsmayvarygreatly! Water
Spare parts
5,371
141,575
2,066
221,692
USD/a
USD/a
Insurance 10,924 10,264 USD/a
Manning costs 172,000 172,000 USD/a
Depreciation charge 569,243 536,704 USD/a
Miscellaneous costs 46,155 43,484 USD/a
Sum 969,257 1,000,436 USD/a
Cost per m product: 138.07 371.65 USD/m
Cost per tonne product: 131.50 353.95 USD/t
Cost per cycle: 26.92 27.87 USD/cycle
 HPPEnergyCosts
Majorenergyconsumptionduringcompressionphase
Nosignificantdifferencebetweenpressureincreaseatlow(e.g.5C)orhigh
(e.g.90C)temperatures
Linearincreaseofenergyconsumptionwithpressureandvolumedue

SensitivityAnalysis
SensitivityAnalysis

?
?

Conclusions
Generally,theprocesscostsforHighPressure
ThermalSterilisationareconsiderablyhigherthan
thoseforHighPressureLowTemperatureprocessing
ThecostsforHPLTandHPTSfor600MPa/3min
processcanbeestimatedtobe0.15and0.25AUD
perkgproduct,respectively
Sensitivityanalysis:capitalcost,fillingdegree
efficiency,productionhours,depreciationperiod,and
cycletimegreatlyaffectedtheprocessingcosts
Manningandenergycostsonlyhadarelativeminor
impactontheprocesscost.
Conclusions
Consumers: HPPisaconsumeracceptable,environmentalfriendly,
scientificallyrecognised methodtoachievehigherqualityincertainfoods
Processing: Pressuretransmissionisinstantaneousanduniform(notheat
transfercontrolled,noshadow,depth,orunevendistributioneffect) rapid,
shortprocessingtimes,assuredsafetyinwholepack,suitableforsolidsand
liquids
Quality: retainsflavour andnutrition
Environmentally: safeandnoprocessbyproducts,noemissions

Packaging:
Packagedesign,geometryandformatshouldbetailoredforHPP,Packaging
filmsandlaminatestructuregenerallysurviveHPPwell,butMAPandHPPat
hightemperaturecancausedelamination anddefects
OTRandWVTRcanbeaffectedbyHPP

InternationalNonthermal Food
ProcessingWorkshop FIESTA2012
1617October2012,MelbourneAustralia
Innovative processes for sustainable safe and healthy foods
Innovativeprocessesforsustainable,safeandhealthyfoods
www.innovativefoods2012.com

PosterabstractscloseJuly15
SupportedbytheInstituteofFoodTechnologysNonthermal ProcessingDivision,
theEuropeanFederationofFoodScienceandTechnology
andtheAustralianInstituteofFoodScienceandTechnology.
Presented by the Food Innovation Emerging Science and Technology Applications
PresentedbytheFoodInnovationEmergingScienceandTechnologyApplications
(FIESTA)Conferenceseries.
Thankyou
ProcessEngineeringScience FoodMicrobiology
RomanBuckow MichelleBull
ResearchGroupLeader StreamLeader
t +61397313270
+61 3 9731 3270 t +61397313270
+61 3 9731 3270
e roman.buckow@csiro.au e michelle.bull@csiro.au
w www.csiro.au/fns w www.csiro.au/fns

CSIROFOODANDNUTRITIONALSCIENCES