Introduction of new processing technologies also requires analytical procedures for the determination of which biomolecules are affecting food quality.
For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.
Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.
Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.
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.
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?
High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.
It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.
Here are a few tips to best-practice approaches in using CIP and COP systems to their fullest potential as process control measures.
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods