What if the key to improving food safety in thermal processing — heating, cooking and smoking — is more water?
Jeff Sindelar, PhD, of the University of Wisconsin-Madison, recently organized a project in collaboration with Bob Hanson, principal at HansonTech, based in Hudson, Wis., and Kathy Glass, PhD, associate director at Food Research Institute, which is based in Madison, Wis. Through the project, the group successfully demonstrated the effectiveness of a new processing method for impingement ovens known as hydrated surface lethality (HSL) to improve food safety.