All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

Introduction of new processing technologies also requires analytical procedures for the determination of which biomolecules are affecting food quality.  

High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.

Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.

Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.

Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.

Processors should conduct an audit of the water and plumbing systems.  

Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.