Microfiltration—an emerging processing technology that extends milk’s shelf life by using semipermeable membranes to keep out undesirable microbes—can introduce bacteria that are resistant to pasteurization into fluid milk if equipment is not cleaned properly, Cornell researchers recently found.

Agri-Neo’s Neo-Pure continuous food safety system and organic pasteurization process have been validated by an ABC-approved Process Authority, with agreement by ABC TERP.

Hygiena’s ZymoSnap ALP, which is now AOAC-Certified, ensured food safety by verifying the proper pasteurization of dairy products.

Building on a foothold in batch guacamole processing, high pressure processing moves into bulk and grows in markets that require fresh taste with no preservatives and a long shelf life.

Food safety technology is rapidly advancing year by year, and many companies are using high pressure processing (HPP) and pasteurization for their products’ packaging.

Responding to the needs of large-scale growers and remediation laboratories, RFC is adding a smaller pasteurization system to its family of larger conveyorized pasteurization systems.

To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.