Thermal (oven, steam, dry heat)
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Non Thermal (ETO, HPP, H2O2)
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Sanitation
Thermal (oven, steam, dry heat)
—
Non Thermal (ETO, HPP, H2O2)
—
Sanitation
Salmonella, Listeria monocytogenes, Cronobacter sakazakii, E. coli, Clostridium perfringens . . .
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,…
Range of surrogate microorganisms
The past few years have been marked by the number and severity of foodborne illness outbreaks associated with produce. In order to help the food industry …
High Pressure Processing (HPP) has gained an increasing level of traction to extend the shelf life of such products as deli meats, juices and guacamole. We …
Novolyze is looking for a SaaS and Technology Sales Director based in the US. Industrial companies, including food manufacturers, are now moving to connected solutions to …