The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.