High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.
For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.
Packaging materials are part of the food processors’ ingredient list, and it only makes common sense that they should be treated the same as any substance when it comes to food safety.
The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.
During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.
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