Thermal processing is one of the most widely used unit operations food businesses employ to preserve and ensure the safety of food through microbial destruction.

It is frequently employed in the food industry as a Critical Control Point but there are many different methods and combinations it can be done to varying effects, not just on the length of preservation, but also on the sensory and nutrient quality of the treated product.

This webinar will take a focused look at the different options available to food businesses while assessing the positives and negatives of each, not just in terms of practicality but also feasibility.

Microbial identification can be an important part of the monitoring process. It is of critical importance to know if your compressed air is contaminated with microbes, but some manufacturers wish to take that analysis even further to uncover the species of the microbe. Trace Analytics’ lab director, Maria Sandoval will explain how the Biology can provide further answers for manufactures facing microbial contamination.