Food Safety 2011 - Advancements in Approaches to Decontaminate Food Surfaces

Why Should You Attend:

Surface decontamination of foods is a key intervention for enhancing the shelf stability and microbiological safety of commodities such as meat or vegetables.

The challenge of surface decontamination is how to achieve the highest log reduction of microbial populations with adversely affecting the sensory quality of the external and internal characteristics of foods. The entry will describe thermal and non-thermal approaches available for food surface decontamination. Of the thermal methods, steam or hot water remain the most common methods applied although Infrared and air heating can also be applied.

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