Non-thermal or Alternative Food Processing Methods to Enhance Microbial Safety and Quality: Frequently Asked Questions

Link

https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/22…

Author

Pivarnik, L.F., Worobo, R.

Source

UC Davis

Summary

A question and answer sheet guiding processors through different types of non-thermal and alternative food processing and compares pathogen reduction in various types of produce and shellfish to compare efficacy between methods.

Year

2014

Language

  • English

PCHF Category

  • Validation Studies and Processes » Scientific Study/Technical Reference

Keywords