From April 2020
Thermal process validation - for safety and quality
Many food and drink products are exposed to heat to
reduce or eliminate the presence of microorganisms, but
if the thermal processes are not applied properly,
products may pose a significant danger to public health.
Therefore, we must validate thermal processes to ensure
they lead to products that are safe to consume.
Our thermal processing specialist David Whittaker has
produced two whiteboard presentations to help you
understand how thermal processes are validated and how
you can optimise yours.
In his first video, David gives a rundown on the methods
we use to build the evidence that allows us to determine
whether a thermal process will deliver a safely processed
product. This includes the variables we consider that help
create the ‘worst-case scenario’ when performing the
practical tests that validate a process.
His second video details how we interpret and use the
results from a validation study to optimise a thermal
process. Our work at Campden BRI has found that
optimisation better preserves a product’s nutritional and
sensory attributes - which is very important for quality
and consumer acceptance.
To watch the videos, search ‘talking head’ at campdenbri.co.uk.
Contact us to find out how we can validate and optimise your
Contact: David Whittaker