Fresher Healthier Safer
Fresher Healthier Safer
Ohmic heating is a food processing technology that uses electrical current to generate heat within a food product. The electrical current passes through the food, which acts as a resistor and generates heat due to the resistance to the current flow. This technology can be used for both liquid and solid foods and can be applied at different stages of food processing, including pasteurization, sterilisation, and blanching.
Where fungal contamination comes from is an important consideration in preventing the significant challenges associated with fungal spoilage of food products. This article provides some insights.
Fruits and fruit products tend to be spoiled by fungi, as the low pH in particular, selects against bacteria. Although they grow faster, these intrinsic conditions don’t support such growth.
Post-harvest losses and the associated food spoilage is linked with food security. If you address post-harvest food spoilage, we can address several global challenges.
An interesting short survey of raw milk quality I undertook in 2005. The focus was on the psychotropic pseudmonad bacteria that can result in different spoilage outcomes of dairy products.
Weisr
Search Blog
