FOOD PROCESSES

Thermal (oven, steam, dry heat)
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Non Thermal (ETO, HPP, H2O2)
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Sanitation

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

JOB OFFER / DIRECTOR, REGIONAL SALES & BUSINESS DEVELOPMENT

Novolyze is looking for a Regional Sales & Business Development Director based in the US. The primary objective of the position is to develop new business …

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NOVOLYZE WINS THE JTIC LAB AWARD / NOVOLYZE IN THE NEWS

Novolyze is the proud winner of the JTIC Lab Award. Another great recognition for our contribution to Food Safety in Cereals & Grains. Novolyze’s past work …

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RELIABLY AND EFFICIENTLY MITIGATING MICROBIAL RISK

White Paper Download: Reliably and Efficiently Mitigating Microbial Risk

To minimize the emergence and spread of pathogens, food companies use a kill step, relying on elevated heat and other stress-inducing activities. Developing repeatable methods for …

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