Salmonella is a recurrent bacterium in tabloids. Its repeated occurrence made us less sensitive to this outbreaks despite they reveal a level of hygienic practices improper of the modern food industry. Fortunately, High Hydrostatic Pressure (HPP) allows to control possible contaminations of this unpleasant microorganism to guarantee that, even in the event that all measures fail, the consumer will consume safe products. Continue reading
When we go to supermarket, we choose those foods that we like eating and sharing with family and friends based on our preferences, health benefits and/or price and always assume products are safe for consumption (unless you Continue reading
Earlier this month, Listeria fear prompted the recall of 372,000 Pounds of chicken and pork Hot Dogs from Bar-S Foods. Listeria recalls in meat industry, especially in hot dogs are a recurring problem that can be controlled by implanting High Pressure Processing (HPP) as a post-lethality step in the HACCP plan.
2015 has been an intense year for food industry and its actors and, If there was a Food Oscar ceremony, Salmonella would have won the most recurring pathogenic bacteria of the year category. With more than 75 FDA recalls in 2015 and 19 recalls at this stage in 2016, Salmonella is becoming a recurring problem alongside Listeria (at a lesser extent) with the increase of fresh/minimally processed & additive-free products. But, isn´t there any solution to conciliate food safety and quality with customer´s demands? Continue reading