food sterilization - Page 1 | Food Engineering

Items Tagged with 'food sterilization'

ARTICLES

Coca-Cola, WaterHealth International to bring safe water to children.

May 6, 2014

The Coca-Cola Company and WaterHealth International announced a partnership last week with plans to launch the new Child With Water program.

Technology Sourcebook

PHI treatment tunnel

January 10, 2014

The RGF PHI Treatment Tunnel-PLUS system fully treats meat products without affecting their taste or appearance.

Engineering R&D

Using nature’s disinfectants

The photohydroionization disinfection process combines several non-chemical, non-penetrating radiation approaches, which together can effectively kill harmful microorganisms in food, air and water.

Mikell Knights

January 10, 2014

The process has been approved in food processing plants inspected by the USDA, FDA and FSIS

Engineering R&D

Increasing the frequency of microwave sterilization for packaged meals

Destroying microbes in prepackaged meals containing solid and semi-solid food serves as an alternative to conventional retort methods.

October 11, 2013

Low-acid, high-moisture, shelf-stable, ready-to-eat prepackaged foods are conventionally treated with pressurized steam or high-temperature water at 120°C or higher to inactivate Clostridium botulism spores, stemming their germination and the potential production of a deadly toxin inside the sealed container.

Technology Sourcebook

Food antimicrobials

June 12, 2013

Eliminating pathogens in red meat, poultry, seafood and fresh produce, Zep KEEPER Professional products are FDA-approved, broad-spectrum antimicrobial agents using sodium chlorite technology for microbial control without altering or destroying the taste, color, nutritional value or odor of food products.

Engineering R&D

Moving dry food sterilization ahead full-steam

A new pasteurization and sterilization approach for dry goods relies on saturated steam to purge pathogenic germs

Mikell Knights

May 13, 2013

In the process, it widens the window of product types treatable by the same unit.

TECH FLASH

FDA increases irradiation levels in poultry, beef products

The increased levels are expected to kill more pathogens.

Wayne Labs

January 28, 2013

The increased levels are expected to kill more pathogens.

Join Lynn Dornblaser, Client Advisor at Mintel, and Alyse Thompson-Richards, Editor-in-Chief of FOOD ENGINEERING, as they break down the 2026 Top 100 Food and Beverage Companies and discuss the factors affecting this year’s rankings.

Explore food safety strategies that strengthen sanitation, risk management, operational efficiency, and compliance across foodservice and facility environments.