Nanotechnology enabled-strategies and technologies offer new, oftentimes revolutionary, methods to fight microbes in foods or food processing environments.
Emerging technologies such as UV light, pulsed light, and LED light processing can inactivate pathogenic microorganisms while preserving the quality of foods.
To keep foods safe and preserve product quality, there is growing interest in the development of minimal impact and nonthermal decontamination processes that will effectively inactivate pathogens.
Gaseous antimicrobials may be more effective than aqueous sanitizers in destroying pathogens on fresh fruits and vegetables that reside in protected sites such as crevices, stomata, or cracks.
New technologies may help dairy, food, and beverage processors to manufacture food more efficiently through reduced food waste, energy, water, and cleaning chemicals and add value to current waste streams.
Experts discuss the ways that pizza dough formulators can incorporate better-for-you ingredients into their products without compromising texture and flavor, as well as shelf life and stability.
Hygiena, Booth 4315 InSite Salmonella is a quick and easy test for the detection of Salmonella species in food processing environments. The test contains a liquid medium formulated with growth enhancers and chromogenic compounds selective for Salmonella species. www.hygiena.com
Hygiena, Booth 4315 AllerFlow Gluten is a rapid and convenient test for detection of gluten residue on surfaces as part of an allergen control program. AllerFlow Gluten makes gluten testing easier than ever before. www.hygiena.com