FOOD PROCESSES

Thermal (oven, steam, dry heat)

Non Thermal (ETO, HPP, H2O2)

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

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 …

Choose your language
Newsletter




X