The “Protected by Pressure” certification mark replaces the Cold Pressure Council's (CPC's) previous High-Pressure-Certified mark while retaining the requirements of itsexisting certification program.
The facility supports product development, equipment testing, technical training, and process optimization for manufacturers producing coated food products. Customers can conduct production trials using complete processing lines configured to match their manufacturing requirements.
Sprinkles may seem like a minor decorative detail on a birthday cake or holiday cookie, but they sit at the intersection of several fast-moving regulatory concerns: the phaseout of certain FD&C dyes, the clean label movement, allergen management, and GMO transparency.
Real-world data from meat processors show Clostridium perfringens is rarely detected in fully cooked meat and poultry products and remains uncommon even when deviations from USDA-FSIS Appendix B parameters are reported, challenging assumptions underlying regulatory limits for growth during stabilization.
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.
RSS
