Anette Granly Koch has an M.Sc. degree in food science and a Ph.D. in microbiology. She works with research and development and consultancy for the food industry focusing on food safety, hygiene, and shelf life (food spoilage).
A variety of actions, spanning from simply changing a nozzle to implementing AI technology, can contribute to making sanitizing procedures more sustainable. The authors dive into some of these actions and look at the effectiveness, implementation challenges, and consequences for the end products.
When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.