Articles Tagged with ''antimicrobial''

Recently, more spices and seasonings are making their way into meat and poultry products for their antimicrobial and antioxidant benefits

Biopreservation encompasses a number of food-preservation strategies, ranging from ancient methods such as fermentation to modern technologies including bacteriocins and bacteriophages.

Processing aid addresses pathogen persistence in produce, poultry, meats.

Across the industry, many of the basic slaughter processes and techniques have remained the same.

Antimicrobial solutions are used to reduce contaminants on raw foods such as meats, vegetables and fruits.

New antimicrobials prolong shelf life and protect ready-to-eat and cooked meat products from internal and external contamination.

The PHI Treatment Tunnel-PLUS system provides direct, 360-degree surface application on all exposed meat surfaces resulting in 99.9% surface microbial reduction.

For Mike Satzow, overachieving in food safety is integral to protecting his company’s reputation.

The amended regulation, effective May 6, 2013, will allow RTE meat and poultry manufacturers to use Kemin Industries’ liquid antimicrobial, BactoCEASE, as an alternative to traditional lactates.