Addressing shelf-life and emerging food issues
Food manufacturers are facing the challenge of making products that are high quality and fresh-tasting whilst maintaining convenience and reducing preservatives, salt, sugar and fat. While product reformulation, vacuum and modified air packaging, the use of lower processing temperatures and an effective chill chain can help achieve these ends, it is important such developments are made safely.
At IFR we have the microbial experts who understand the physiology of foodborne pathogens and can assess and advise on, and test many food safety issues. Examples projects include:
- Assessing safe shelf-life of chilled foods
- Assessing of microbiological food safety implications of salt or nitrate reduction
- Establishing correct and safe threshold values for the occurrence of spore forming organisms on food products
For more information on how the Centre can help in these areas please contact us at email@example.com