The end of a long road to regulatory approval of silver dihydrogen
citrate for food-contact surfaces is approaching, promising
manufacturers a new antimicrobial weapon.
Little did I know six months ago, when I planned the editorial content for the March 2009 issue of Food Engineering, that our industry would be mired in one of its most far-reaching food safety recalls.
Controlled condensation pasteurization is being proposed as a salmonella remedy for almonds, though the technology has broader potential for minimally processed foods.