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Mary L. Bandu Ph.D.

Mary L. Bandu, Ph.D., is the founder and CEO of 5 log reduction and is committed to promoting food safety through excellence in specialized microbiology studies. Bandu has more than 24 years of experience in the field of microbiology with 12 years’ experience in process validation for the food industry. She can be reached at marybandu@5logreduction.com, www.5logreduction.com and 913-620-3620.

Articles

ARTICLES

Sous vide cooking is a method in which foods are thermally processed in vacuum packaging at lower temperatures

Sous Vide Processing—the Good, the Bad and the Ugly

Mary L. Bandu Ph.D.

February 19, 2024

Packaging prior to processing presents benefits and risks from a food safety perspective that should be considered prior to implementing sous vide cooking methods.

A successful validation can be worth the investment

Thermal Process Validation Trials: 3 Tips to Minimize Cost and Protect Your Brand

Mary L. Bandu Ph.D.

December 11, 2023

Successful trials will not only ensure the labor and material costs are kept to a minimum but will also ensure indirect costs associated with negative impact to brand are avoided.

Campbell’s Terminates Exec Over Alleged Disparaging Comments

PepsiCo to Close Two Florida Facilities

Alternative Protein in 2025: Key Trends and Technologies

Events

June 17, 2025

Refrigerated & Frozen Foods’ State of the Cold Chain

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

July 23, 2025

Decarbonizing Process Heat: What You Should Know and Next Steps

On Demand Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.

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