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Articles Tagged with ''aseptic processing''
Over the last 10 to 15 years, more low- and high-acid products have been processed in ways designed to kill bacteria and extend the life of foods and liquids. Retort-style thermal processing, chilling and refrigeration steps and the use of preservatives remain the most common routes to produce shelf-stable foods and beverages in the US.
Designed for food and beverage washdown areas, canning or bottling process lines and conveyor systems, TPC DEFENDER antimicrobial cable contains a silver ion-based antimicrobial additive to eliminate more than 99% of bacteria and fungi within 24 hrs. of exposure.