Food Safety Magazine

Processing Technologies

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.

Novel Processing Technologies: Chemical Reactions
Novel Processing Technologies: Chemical Reactions

Introduction of new processing technologies also requires analytical procedures for the determination of which biomolecules are affecting food quality.
 

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.

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.

Building an Effective Calibration Program
Building an Effective Calibration Program

All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.

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.

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