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 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 …
SURRONOV® NOW AVAILABLE TO VALIDATE CLEANING AND SANITATION PROGRAMS IN PRODUCE AND SURFACES
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 …
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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