Intervention Controls

RSS

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.

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

Each quality program can be difficult to integrate and implement given limited staff and budget.

A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.

The latest technological advancements in microbial contamination control are reviewered.  

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.