Food Safety Magazine

Processing Technologies

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.

Fresherized Foods: Success Under Pressure
Fresherized Foods: Success Under Pressure

Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.

Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork
Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork

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.

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.

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.

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?

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.

Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing
Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing

It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.

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.

Light at the End of the Tunnel: UV Intervention
Light at the End of the Tunnel: UV Intervention

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

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

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