As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.
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?