Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radiofrequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.
Food Safety Strategies recently was able to talk to Anna Berry, BCE - training manager and entomologist, McCloud Services, about how to recover from a poor pest management plan.
Temperature is that one measurement that’s dictated by governmental regulations to prove that you have a kill step in your process. Beyond that, there are rules for keeping fresh food under a certain temperature to keep it safe both in transit and storage, and—just as important—maintain its quality so you don’t have to throw it out prematurely.
Consumers expect their food to be safe, and there are methodologies to ensure that it is. Quality is a bit of a different story, but it's just as important when it comes to consumer expectations.
The International Association for Food Protection (IAFP) selected Ajinomoto Foods North America, Inc. as the 2020 recipient of the prestigious Black Pearl Award.
It’s never a good thing when a bird or various pests gets into your place of business, and it’s especially true for food manufacturers, processors, and retailers.
RSS
