Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.
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.
The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.
What has the industry been doing over the past 30 years to make meat safer?
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.
For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.
Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.
Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.
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