Thermal (oven, steam, dry heat)
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Non Thermal (ETO, HPP, H2O2)
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Sanitation
English
FOOD PROCESSES
PATHOGENS
Salmonella, Listeria monocytogenes, Cronobacter sakazakii, E. coli, Clostridium perfringens . . .
PRODUCTS
Spices, herbs, nuts, seeds, cereals, pasta, flours, dehydrated vegetables, dairy powders, baked goods, confectionary, snacks, other low water activity foods, pet food, feed, beverages, meat, fish,…
SURRONOV®
Range of surrogate microorganisms
Latest news
White Paper – Environmental Monitoring Programs – Obtaining Value From Data
One of the greatest risks for the food industry today is the post process contamination of ready to eat (RTE) foods. Controlling the risks in the …
White Paper Download: Digital Transformation in Food Safety & Quality
Dynamic monitoring of food thermal treatments offers a significant opportunity for manufacturers to optimize throughputs, reduce energy costs and lessen their impact on the planet while …
IN THE NEWS: NOVOLYZE AND ATALIAN TO START APPLIED RESEARCH PARTNERSHIP ON CLEANING AND SANITATION
Appropriate cleaning & sanitation procedures are critical to ensure food safety. Novolyze and Atalian recently announced the launch of an applied research program to improve hygiene …
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Contact
| France 50, rue de Dijon 21121 Daix +33 (9) 83 69 42 13 |
USA 995 Market St San Francisco, CA 94103 +1 (209) 204 5070 |
contact@novolyze.com