Process Validation

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In this episode of Food Safety Matters, we speak to water activity specialist and researcher Dr. Brady Carter about the importance of understanding water activity for shelf-life prediction, enhancing food safety and quality, and improving food system sustainability.

Radio Frequency Company’s Macrowave Radio Frequency (RF) pasteurization systems have been fully validated for the treatment of rice flour utilized in infant formula, achieving a greater than 5-log reduction of important pathogens.

Elevated levels of certain metals and the presence of commonly used disinfectants were found to inactivate Salmonella vaccines administered to poultry via drinking water.

MagnaFlow is a new automated inline washwater analyzer that provides continuous, real-time visibility into the microbial loads present in post-harvest wash systems.

Drawing upon insights shared by UK food safety professionals, a report produced by the Food Safety Research Network (FSRN)/Quadram Institute identifies emerging defenses against microbiological risks in food production environments, including science-backed approaches, advanced technologies, and culture-based initiatives.

A study has validated and verified two gas-phase hydroxyl radical processes for inactivating Salmonella and several avian pathogens on poultry hatchery eggs without affecting the egg hatch rate or development of hatched chicks, providing a viable alternative to traditionally used, hazardous and toxic formaldehyde treatments.

According to a pre-publication version of a study conducted by Cornell University and backed by FDA, aging raw milk cheese may not be effective at eliminating the Highly Pathogenic Avian Influenza H5N1 virus. However, adequate heat treating or pH 5.0 conditions could be effective.

Beginning in September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will implement a new sampling program to verify allergen label claims on ready-to-eat (RTE) foods.

Kerry recently celebrated the opening of a new BSL-2-certified Food Protection and Preservation Lab at the company’s Beloit Innovation Center in in Beloit, Wisconsin.

University of Edinburgh researchers have conducted a study that affirms the efficacy of standard pasteurization practices against Highly Pathogenic Avian Influenza (HPAI) H5N1.