Some misconceptions about irradiated food If you ask consumers whether they are more afraid of exposing their food to nuclear radiation or eating food that is contaminated with pathogens such as E. coli, Listeria, or Salmonella, you would be surprised at how many people would choose the former. Interestingly, this fear is largely irrational, stemming …
What is Thermal Validation (a.k.a. cold spot evaluation)? Within the context of manufacturing safe cooked products, thermal validation, which is commonly known as cold spot evaluation refers to the measurement of the maximum thermal differential within a cooking vessel. Examples include forced-convection ovens or smokehouses (i.e., batch and continuous), impingement ovens, among other oven types. …
Thermal Evaluations: meat, poultry, fish and seafood Read More »
Since January 2019, the Canadian Food Inspection Agency (CFIA) has been enforcing new food regulations across all food commodities. A key requirement of the new regulations is the validation of Critical Control Points (e.g., cooking, chilling, etc.) and key pre-requisite programs (e.g., sanitation, allergens, positive air pressure in RTE areas, etc.)
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