Thermal processing is one of the most widely used unit operations food businesses employ to preserve and ensure the safety of food through microbial destruction.
It is frequently employed in the food industry as a Critical Control Point, but there are many different methods and combinations it can be done to varying effects, not just on the length of preservation, but also on the sensory and nutrient quality of the treated product.
Earlier this month our North American Territory Manager Chris Domenico sat down with the International Food Safety and Quality Network to discuss different options available to food businesses while assessing the positives and negatives – not just in terms of practicality, but also feasibility.
This webinar looked at the food preservation, microbiology and bacterial aspects of Thermal Processing and assessed the positives and negatives that each may have on the sensory, nutrient and economic value of the finished food product.
Throughout the webinar, Safefood 360° and IFSQN delivered valuable insight on:
- The Thermal Processing Timeline – smoke preservation to chemical preservatives
- Microbiology and the competition between the human species and microorganisms
- The Thermal Processing Types
- Bacterial growth in Thermal Processing & the equipment to manage it
- The spoilage timeline of canned foods
- D-Value vs. Z-Value
- The Mathematics behind Log Reduction
- The importance of the F0 Value
Tune in below for a complete overview of Thermal Processing, it’s contributors and outcomes.