As we respond to the coronavirus disease (COVID-19) pandemic, it is vital that we communicate accurate information about our food system. I have some important information to share.
Food Safety Strategies was recently able to speak with Austin Lowder, Ph.D., food science manager at JBTAvure, about the future of HPP and its benefits for both consumers and food companies.
While thermal pasteurization can affect quality in nuts and seeds, finding the right non-thermal process can render product with no noticeable product changes
January 10, 2020
For nuts and seeds, non-thermal pasteurization is a must in preserving flavor, texture and appearance.
Pest management is a perennial task in food-processing environments. The pests of concern may vary, but span all food-processing segments, rodents take top billing as a pest of concern.
The Food Safety Modernization Act, (FSMA) represents the most significant overhaul of U.S. food safety regulations in over 70 years, says Purnendu Vasavada, professor emeritus, University of Wisconsin-River Falls.
FSIS is proposing updated Salmonella performance standards for raw ground beef and new Salmonella performance standards for beef manufacturing trimmings.