Process Control

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New advances in inspecting, detecting, and checkweighing machinery are helping processors identify multiple irregularities in their food products with greater precision and speed than ever before.

High-pressure processing is a nonthermal pasteurization method that is experiencing broader food safety applications.

The safety of low-moisture foods is becoming a major concern after several foodborne illness outbreaks in recent years.  

The European Union (and others—including policy makers, companies, and organizations—have recently announced goals to reduce or eliminate the amount of plastic packaging sent to landfills.

Ultraviolet-C light is a nonthermal treatment offering packaging flexibility.

Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.

There is a significant amount of research regarding the potential impact of the use of antibiotics in animal feeds on the occurrence of antibiotic resistance.

Since food contamination occurs mostly at the surface of food, food packaging plays an important role in preventing the growth of spoilage and pathogenic microorganisms.

As hygiene interventions have evolved, some have been found to be too risky for continuation.

UV technology has found applications in the food production chain, because it is an effective dry processing method that can improve both food safety and quality parameters.