Seafood Processing Challenges seafood image

Seafood Processing Challenges

Some benefits of eating seafood… The world’s human population consumes over 1,000 different species of seafood, that grow in a wide variety of habitats and geographic locations. Seafood provides many nutritional benefits, such high-quality protein, iodine, omega-3 fatty acids, and vitamin D. Fish is also considered one of the most heart-healthy foods you can eat; …

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Cheese and Microbes cheese image

Cheese and Microbes

Delightful Cheese… What more needs to be said? With a different cheese to satisfy every palate, the options are endless: creamy brie, soft and smooth; blue cheese, sharp and salty; Parmigiano-Reggiano, sprinkled over pasta; sharp cheddar, nestled inside a grilled-cheese sandwich; and the list goes on. Found in every part of the world, cheese is …

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Meat Without the Cow

What is Cultured Meat? Cellular agriculture, whose products are known as cultured or lab-grown meat, builds up muscle tissue from a handful of cells taken from an animal. These cells are then nurtured on a scaffold in a bioreactor and fed with a special nutrient broth (Firth, 2019).

Thermal Evaluations: meat, poultry, fish and seafood thermal image

Thermal Evaluations: meat, poultry, fish and seafood

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. …

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HACCP System Validation

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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