Although in most cases the symptoms of foodborne illnesses are mild and only last a few hours or days, in some cases they can also cause long-term health problems and can even lead to death. According to the World Health Organization, each year, 420,000 deaths are attributed to foodborne illnesses.
One of the main causes of foodborne illnesses are pathogens. These microorganisms that are present in nature can cause serious problems when they are ingested, especially for individuals with a weakened immune system.
Food manufacturers play an important role in mitigating pathogen risks in the food supply. A key strategy involves implementing a kill step as a preventive control and validating its efficacy to eliminate pathogens.
In these videos, the Novolyze team will tell you everything you need to know about Process Validation with a specific focus on Low Moisture Foods; from the reasons why it is so important, to the strategies to conduct a validation. We will especially look at the use of surrogate bacteria to perform in-plant validation studies; A method that is considered the gold-standard in the industry.
If you have any questions, or a validation project you would like to discuss, we are happy to help! Contact us here
In this video, Laure Pujol, PhD, Food Safety and Quality Specialist at Novolyze, explains what a pathogen is and why it is paramount to control them …
In this video, Pierre-Olivier Béal, Chief Growth Officer at Novolyze, explains what process validation is and why it is so important to ensure food safety. Find …