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. 

 igus CFSPECIAL continuous-flex cables for food-related moving applications have a  flexible jacket material with incorporated additives that are emitted over time to prevent the growth of microorganisms.  

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.

If the past is prologue, production of food and beverage products will look a lot different in 10 years than it does today.