The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
Introduction of new processing technologies also requires analytical procedures for the determination of which biomolecules are affecting food quality.
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-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.
All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.
Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.