Food Safety

A new cooking regime required validation with regards to pathogen inactivation.

Methodology: The product was manufactured and spiked with a cocktail of 5 common food-borne pathogens; Salmonella species, E.coli, Listeria species, Enterobacteriaceae and Staphylococcus aureus. The product was cooked and processed as in the customer's factory.
Result: Process was validated for 4 pathogens. Modifications to the process was made and validated for the fifth pathogen.
Summary: Our customer now has data to provide assurance their processes are safe with regards to contamination by the food borne pathogens of concern.

Applied Research and Analytical Services for Industry

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