{"id":76712,"date":"2018-03-09T12:04:04","date_gmt":"2018-03-09T20:04:04","guid":{"rendered":"https:\/\/lifeboat.com\/blog\/2018\/03\/no-refrigeration-necessary-new-tech-for-everlasting-shelf-life"},"modified":"2018-03-12T12:08:55","modified_gmt":"2018-03-12T19:08:55","slug":"no-refrigeration-necessary-new-tech-for-everlasting-shelf-life","status":"publish","type":"post","link":"https:\/\/lifeboat.com\/blog\/2018\/03\/no-refrigeration-necessary-new-tech-for-everlasting-shelf-life","title":{"rendered":"No Refrigeration Necessary: New Tech for Everlasting Shelf-Life"},"content":{"rendered":"<p style=\"padding-right: 20px\"><a class=\"aligncenter blog-photo\" href=\"https:\/\/lifeboat.com\/blog.images\/no-refrigeration-necessary-new-tech-for-everlasting-shelf-life2.jpg\"><\/a><\/p>\n<p>There\u2019s hope for a tastier, healthier, more robust tomorrow: high-tech new food preservation methods that fend off the bad stuff (bacteria, spoilage) while protecting the good (flavor, texture, nutrients). Scientists are experimenting with everything from microwave sterilization to blasts of plasma to ensure food stays appetizing longer\u2014<a href=\"https:\/\/www.wired.com\/2012\/05\/preserving-food-without-a-fridge\/\">even without refrigeration<\/a>. That salmon dinner you bought on Monday? It\u2019ll taste just as fresh a week later. And it\u2019ll be just as good for you.<\/p>\n<p><strong>Best for:<\/strong> Berries, nuts Scientists at Scotland\u2019s University of Strathclyde pioneered a technique that bombards fluids with high-intensity blue light, which produces a form of oxygen that\u2019s lethal to pathogens. It\u2019s now being adapted for use on berries and other foods.<\/p>\n<p><strong>Best for:<\/strong> Eggs The USDA has developed a machine for eliminating salmonella in fresh eggs. Electrodes pulse radio frequency waves through the shells, targeting the space between the white and yolk where salmonella dwells.<\/p>\n<p><!-- Link: <a href=\"https:\/\/www.wired.com\/story\/food-preservation\/\">https:\/\/www.wired.com\/story\/food-preservation\/<\/a> --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s hope for a tastier, healthier, more robust tomorrow: high-tech new food preservation methods that fend off the bad stuff (bacteria, spoilage) while protecting the good (flavor, texture, nutrients). Scientists are experimenting with everything from microwave sterilization to blasts of plasma to ensure food stays appetizing longer\u2014even without refrigeration. That salmon dinner you bought on [\u2026]<\/p>\n","protected":false},"author":396,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1506],"tags":[],"class_list":["post-76712","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/76712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/users\/396"}],"replies":[{"embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/comments?post=76712"}],"version-history":[{"count":1,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/76712\/revisions"}],"predecessor-version":[{"id":76795,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/76712\/revisions\/76795"}],"wp:attachment":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/media?parent=76712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/categories?post=76712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/tags?post=76712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}