Food Safety Magazine

Processing Technologies

Antimicrobial for Raw Poultry Processing Under FDA Review for Direct Food Contact
Antimicrobial for Raw Poultry Processing Under FDA Review for Direct Food Contact

PURE Bioscience, Inc. announced July 14 that it has submitted a Food Contact Notification (FCN) to the U.S. Food and Drug Administration (FDA) for silver dihydrogen citrate (SDC) as an online reprocessing (OLR) antimicrobial for raw poultry processing.

Shedding Light on Food Safety: Applications of Pulsed Light Processing
Shedding Light on Food Safety: Applications of Pulsed Light Processing

Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.

Novel Applications of Sometimes-Novel Processing Technologies
Novel Applications of Sometimes-Novel Processing Technologies

Most food processing technologies are not novel, but many have innovative applications that may enhance product quality and safety in the years to come.

 

An International Perspective on Food Safety Packaging
An International Perspective on Food Safety Packaging

The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.

Delivering Quality Nutritional Products from Supply to Shelf
Delivering Quality Nutritional Products from Supply to Shelf

Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.

Molecular and Supramolecular Design for Active and Edible Packaging Systems
Molecular and Supramolecular  Design for Active and Edible Packaging Systems

Currently, one of the most interesting approaches to improving the performance of active packaging systems is the development of hybrid organic-inorganic materials.

From Aseptic to Zip Pouch: Basic Packaging Material & Line Control
From Aseptic to Zip Pouch: Basic Packaging Material & Line Control

The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.

Modern Meat Safety: A Technological Toolbox
Modern Meat Safety: A Technological Toolbox

What has the industry been doing over the past 30 years to make meat safer?

Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks
Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

Low-Oxygen Packaging with CO: A Study in Food Politics That Warrants Peer Review
Low-Oxygen Packaging with CO: A Study in Food Politics That Warrants Peer Review

Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.

FDA Regulation of Food Packaging Produced Using Nanotechnology
FDA Regulation of Food Packaging Produced Using Nanotechnology

Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.

Automating Process Controls with a Supply Chain View
Automating Process Controls with a Supply Chain View

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

Bridging the Quality Control Gap: How Six Sigma Can Increase Plant Food Safety and Profitability
Bridging the Quality Control Gap: How Six Sigma Can Increase Plant Food Safety and Profitability

For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.

Assuring Water Quality and Safety in Food Processing
Assuring Water Quality and Safety in Food Processing

Processors should conduct an audit of the water and plumbing systems.


Hurdling New Technology Challenges: Making the Business Case for New Technologies
Hurdling New Technology Challenges: Making the Business Case for New Technologies

A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.

Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies
Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies

How does one know with a high level of confidence that new food safety technologies don’t introduce unforeseen negative side effects in terms of food safety parameters?

Water: Ensuring Its Safety for Use in Food Processing Operations
Water: Ensuring Its Safety for Use in Food Processing Operations

Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.

Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing
Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

High-pressure Processing: A Step Toward Sustainability?
High-pressure Processing: A Step Toward Sustainability?

High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.

Top Tips to Make Your CIP and COP Systems Work For You
Top Tips to Make Your CIP and COP Systems Work For You

Here are a few tips to best-practice approaches in using CIP and COP systems to their fullest potential as process control measures.

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