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Food for Thought

Dr. Edward ("Eddy") Richter is a true Scarlet & Gray Buckeye—the recipient of the B.S., M.S., and Ph.D. degrees in microbiology from Ohio State, an avid Buckeye fan and Ohio State supporter. Richter represents the College of Biological Sciences on the Alumni Advisory Council.

Richter's accomplishments are a tribute to his focused energy. After leaving Ohio in 1983, he found himself on the East Coast working for one of the largest food companies, Unilever-Lipton. Here he gained valuable experience both in the United States and abroad. In 1987, Ohio State asked if he would return to teach and conduct research in the area of Food Microbiology. Just two years later in 1989, he founded Silliker Laboratories of Ohio, Inc. and in 1997, Richter International, both independent food safety, quality and research consulting companies. In addition to his businesses, he is an adjunct faculty member in the Departments of Microbiology and Food Science & Technology, teaches a graduate level course in food microbiology, conducts research, and writes and publishes.

Richter is an expert in food microbiology. One of his research specialties is evaluating whether or not new technologies are useful for controlling microorganisms. "One of the questions I ask is, 'if it works in the lab, will it work in a commercial setting?'"

For the most part, Richter relates, we still rely on age-old, classic methods of food preservation: drying, fermentation, and heat. But new strides are being made with some novel technologies, none using heat, that may not only be more effective at preventing food spoilage, but may better preserve nutritive value.

These new non-thermal methods of food processing may revolutionize the food industry. Emerging technologies include pulse-field electricity (PEF)—zapping organisms with voltages as high as 50,000 volts; high-pressure techniques (150,000 p.s.i.); and high-intensity, non-radioactive light (electron beam)—a high form of energy. All of these, which seem to destroy microorganisms without affecting the basic properties of the food, are being investigated at major universities as well as some private companies, with Ohio State playing a big role.

Perhaps the best thing about these methods is the minimal effect on nutrients, far less than heating. "That is the standard that we judge all other methods against," Richter says. "One of the things we forget sometimes is that we heat food almost exclusively for microbiological reasons; we've come to enjoy cooked food more than raw, but it certainly does not add any nutritive value."

And that has been the Holy Grail for food scientists, "If we can find a way to reduce the heat of process, we can have greater nutrition, texture, and serve products to a larger population. Foods not traditionally available for long-term storage, including intact meals, will be commonplace on our shelves."

Few of us get a thrill from what we see on grocery shelves, but without Richter and others like him toiling behind the scenes, many of the things we take for granted would not be there. Richter still gets a kick out of seeing some of the products he helped put there. One of his personal favorites: light pancake syrup! But, he says, "I can't think of a type of food I haven't worked with."

Richter, a busy, successful alum has made time to be a good friend to Ohio State and to the College of Biological Sciences. We asked him to share his reasons with you.

"I believe alumni have an important role to play in how their university operates. They have a vested interest in continuing that organization, and they need to have a voice in what it is. Every alum should ask the question, 'What is my college doing and are they on track?'"

For alums who say, "I'm too busy, I don't have time to get involved in that," Richter says, "I don't criticize them because everyone at different points in their life has different amounts of time to devote to different things. If the time is not appropriate now doesn't mean that it never will be. "I operate in the mode that if you do what you believe is right and modify that with feedback from people you interact with, everything else takes care of itself. If you are proud of something and believe it is truly good and right, other people will see that and provide support if they can. If you don't honestly believe that, it is very difficult to be convincing. You can't fool people. "One of the great legacies of the Gordon Gee years is that he made us realize that we have to get out there and tell our stories...Gordon made the public aware that it (Ohio State) is one of the best secrets, and resources of the world. "When I travel abroad on business I am reminded constantly that Ohio State is not just a university for the state or even the country; it is a major force in business and science internationally. As alums, we can be very proud of our institution and the part we can play in maintaining its reputation for excellence."

Gut Reactions Some tips from the professional to avoid becoming a victim of yet another nasty microbe. Know where your food comes from, if possible. Use common sense. Don't eat raw foods that have not been washed. (While washing doesn't ensure safety, it helps. But eat them ASAP after washing.) Always refrigerate perishables immediately. Make sure your refrigerator and freezer are set at the recommended temperatures. When in doubt—throw it out. And remember: Nature has ways of protecting us from ourselves to an extent. A healthy adult can tolerate quite a bit. So don't be paranoid, just be smart! Enjoy food.