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.
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.
Most food processing technologies are not novel, but many have innovative applications that may enhance product quality and safety in the years to come.
Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.
The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.
Currently, one of the most interesting approaches to improving the performance of active packaging systems is the development of hybrid organic-inorganic materials.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.
For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.
Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.
Processors should conduct an audit of the water and plumbing systems.
A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.
Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.
Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.
The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.
Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.
What has the industry been doing over the past 30 years to make meat safer?
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?
Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.
The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.