Chat logs from today's webinar:
Nuwan Rodrigo : Nuwan from Sri Lanka
Renebeth Daguro : Hello everyone!
Ahmed Nabil Mohamed ABOUELENIN : hello everyone, from Egypt
Melek Seda Kavas : hello
Tvrtko Horvatić : BOk
James Van Ells : Good morning from Augusta, GA
ginnette ginnette : Dallas Texas
Muhammad Zahir Ghori : Hi. This is M. Z. Ghori
Patricia Maldonado : Hi to all from Guatemala City!
Maria Maria : Hello from Azores!
robert jacob : hello from Trinidad
Ahmed Hassanien Sallam Soliman Hassanien Sallam : Good evening
Alicia Friday : Good morning
Natalija Trajcheska : Greetings!
Atil Gedik : Hi
Raquel Alonso : Hello!
Endrit Hasani : Hello
Rajneesh Shounik : Good afternoon all
RICARDO SARMIENTO : Hi. 👋
Lisa McManus : Hi from Aylmer, Ontario, Canada!
Sianhael Bonner : Hi from London
Guadalupe Aispuro : hello
Emerson Palomar : Good eve from Philippines
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Areka Rattery : Good morning from Jamaica
Miha Oman : hello
Nadia Williams-Rainford : Good morning from Jamaica
KAMDEM TCHOGANG Manuela : Hello every one, Manuela from Douala Cameroon
Ubaidah Ali : Greetings from Sarawak Malaysia ^^
Justice Bhekizulu Sifelani Sifelani : Hi all. Justice in Jonanessburg, South Africa!
Arnel Cabungcal : Hello from the Philippines
Elsa Gonçalves : Good morning
Joseph Cipriano : Good morning from the Philippinea
CHRISTOPHER CIARCIA : Good morning from Massachusetts
Noah BOGOSIA : Hi everybody..greetings from Port Moresby, capital of Papua New Guinea. Noah
Ariane Buquid : Good day to all!
Robin Bozeman : Good Morning from Pendleton OR.
JONATHAN CHISHAK : Hello, Jonathan Chishak, UAC Foods Nig Limited, Nigeria
Nyrrh Manlapao : Hi. Nyrrrh from Philippines
Wendy Distler : Good Morning from California
Jason Hesse-Phillipson : Hello from England
PINKY ROSE REPATO : Hello, From Philippines!
Rubén Mariscal : Hello Everybody from Celaya, Mexico
andrea parlato : good afternoo
Gladys Muli : Hi everyone from kenya
mukesh raikwar : hi good evening form india
Ubaidah Ali : Greetings from Sarawak, Malaysia :)
Venice Galamiton : Good day everyone.
Dr.H.J. Shankaralingegowda : Hi Every body This Dr.H.J.S.Gowda
Martha Hartley : Hi every body, from Dunstable, England
Silvia Michanie : hi everybody from Buenos Aires
Crisman Gonjoran : Hello, From Philippines
Adeolu Afolami : Hi. Greetings from Nigeria 🇳🇬
Rajneesh Shounik : from London
Alida Martinez : Hello every body from Guatemala
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Maja Brunhede : Hi from Denmark
KEE KEE GOH GOH : hello from Malaysia
Alice Jones : Hello from Melton Mowbray, UK
Nasrin Beigmohammadi : Hi Nasrin Beigmahammadi from lran
Arantxa Monsalve : Hello from London
Renebeth Daguro : Hi every one
Mette Holm Andersen : Hello from Denmark
Nurani Sinaga : Hello from Indonesia
Melissa miller : Good Morning from Indiana, US
Sarah Sanaei Nasab : Hi everybody
Chandrasekhar Kanigelpula : Chandra, from dubai
Rhonda Sudbury : good morning from Lathrop California
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RICARDO SARMIENTO : Hello from Dubai. 👋
Lauren Bomm : Hi everyone, from PA
Monica Batista Castro : Greetings from
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Teresa Sirgado : Hi from Portugal
Arishma Devi : Good morning from Fiji
Sara Martin Gonzalez : Hello from London!
Zachary Born : Hello, from Missouri
Celine Largacha : Hello from Ecuador 🇪🇨
Monica Batista Castro : costa rica
Candace Ryan : Good morning from Pennsylvania, USA
Guadalupe Aispuro : NOrth CArolina
Dung Hoang : Hi from VietNam
Benjamin Tarkington : Good Morning from Seattle!
Tvrtko Horvatić : Pozdrav iz Hrvatske
Andrew Green : Good afternoon/Buenas tardes desde Valencia, Spain
Lindsay Sparrow : Hello from sunny Sheffield, UK
Rossana Bruzzone : Good morning from Uruguay
SHIVA RAO : Hello Everyone.. good afternoon... all the way from Ireland here...
Nur Farhani Zarmani : Hello from Malaysia
Hatice Akan : Hi from Turkey
Marina Bernardi : Good morning, from Brazil
Albert Espinoza : Howdy from texas!!
Johanna Persson : Hello from Sweden
Nancy Nancy : Good Morning from rainy Seattle, WA USA
Shiela Luche : Hello everyone (from Philippines)
SILVANA MARCHESE : Hello
Renatus Shilangale : Hallow. Renatus from Namibia
Venice Galamiton : Hi from Philippines
EVA GARCIA : good morning, from Costa Rica, Central America
chouguer@yahoo.com larbi : Hello from Agadir
Rene Cardenas : Hi, greetings from Bolivia
SILVANA MARCHESE : Good evening from Rome
Sabrina Gagnon : Hi from Quebec
Peter Mugisha : Good evening from Rwanda
Ana Martinho : Hello from Portugal!!
Ariane Buquid : Good evening from Philippines
Deepa Bronson : hi from rainy Vancouver canada
CHRISTOPHER CIARCIA : Is anyone else having connection issues
Maria Di Biase : Good Evening From the Netherlands
Endrit Hasani : Hi
Margie Lomot : Good evening from Philippines
Henry Ikheloa : Hi all. Henry from Nigeria
SHARON ROSE : Good morning from the the Caribbean island of Trinidad & Tobago
CHRISTOPHER CIARCIA : Is anyone else having connection issues
Mukesh Gupta : Good evening from India
Atefeh Fooladi Moghaddam : Good evening from Germany
Israel Valenzuela : Hello, from Jalisco, México!!!
Vivette Gooden : Greetings from Jamaica
Nate Krepp : Did something change in the way IFSQN broad casts these? I cannot connect again this week.
Crisman Gonjoran : Good evening! I'm from Philippines
SHARON ROSE : No Christopher - no connection issues here
Martin WYV : hello from KL, Malaysia
Justin Manzi Muhire : Good Evening. From Rwanda
Simone Kummerlöwe : Good afternoon from Germany
BILL RITT : Bill Ritt Good morning from Hayward, California
simon timperley : broadcast is the same, please use chrome or firefox
Henry Ikheloa : Hello all from Nigeria
Sampe Ganesh Kamath : Good Day
Martin WYV : Hello from KL, Malaysia
Renebeth Daguro : hi everyone from the Philippines!
Emmanuel Jean : Hello From Haiti
Grace Musawa : Grace Musawa from zambia
Alter Valerio : Mabuhay
Samsul Huda : Greetings from Indonesia
Renebeth Daguro : Good evening from Philippines
Alter Valerio : Mabuhay Philippines
EHIHUMEME AFEISUME : Hello from Nigeria
Iyabosola Miedzianowska : Hi, from UK
Athanasia Kyritsi : Hello from Greece
Lucky Omondi : Hi from qatar
EVA GARCIA : Hello from Costa Rica
Manda Eugene Nangobi : Hello from Ugandan
Jane Omojokun : Hi from Lagos
Athanasia Kyritsi : Hello from Greece
Srikar Kotikalapudi : Hey
LaWanda Phillip : Hello from Atlanta, Georgia
SILVANA MARCHESE : It is possible to have these slides?
Hasib Zafar : Hello around the globe
Jennifer A Bridges : Hello from Molokai
SERGIO MARTINEZ : Saludos desde Hermosillo Son.
Amal Joseph : Hi, from India
Mohamed Sobhi : Mohamed Sobhi from Egypt
Ricardo Lemus : Ricardo Lemus. Hello from Alphia Hazleton PA.
SUMAN SAURABH : Hello everyone, I am from India
Yehia El-Samragy : hello Everybody
Liwayway Pascua Pascua : Hi everyone
Hamid Ziena : Good evening all
Miguel Lemus : Good morning everyone
Merry Chastine Aguirre : hi everybody
Muhammad Usman : Hello everyone
Saleh Ali : Hi
Alaa eldin khaled Ameen : hello froom egypt
Bilal Hussain : Hi From KSA
CHRISTOPHER CIARCIA : there is no connection on chrome
Sampe Ganesh Kamath : no connection on chrome
simon timperley : I'm using chrome and all good
Sampe Ganesh Kamath : first time this kind problem-not in chrome
George KULABA : Hello all from Uganda
mukesh raikwar : is there any method to control water activity in dehydrated vegetables ?
Nilesh Bhalekar : Hi
Waqas Haider : At what ppm chlorine is used for sterilization of water?
Waqas Haider : Dear Simon,
OH HO : How many frequency that you recommend to repeat the heat distribution study?
Waqas Haider : Connection is problematic. Unable to hear voice clearly.
chouguer larbi : When we pasteurize acidified olives with pH above 4.0 what référence micro-organismes can be used and what is target Fo value that assure commercial sterility
Dung Hoang : We don't use chlorine for washing fruit, we use hot water with temperature 70-75 degree C. Is this ok?
simon timperley : Waqas, the problem is on your end. You may have to wait for the recording.
Waqas Haider : Noted Dear Simon.
Justice Bhekizulu Sifelani Sifelani
:
How does one control
metal contamination in canned products?
Theophilus Anyam : i can`t hear anything
Chandrasekhar Kanigelpula : C
simon timperley : Theophilusthe problem is on your end. You may have to wait for the recording.
Waqas Haider
:
For polyethylene packed product we use
metal detector to detect the metal. At what technology we shell use to detect the metal in canned product? Because cane is itself a metal made.
Mauricio Rousselon : Great presentation dear Simon. I arrived late... could you please share the name of the presenter? Congrats to him!
simon timperley : Chris Domenico Territory Manager, North America Safefood 360°
Monica Buendia : I've seen where the spec range for Clost. bot. is
Ubaidah Ali : Greetings from Malaysia
FADEYINMI SOKUNBI : Fadeyinmi from Calgary
Daiva Malinauskiene : What is the exact Salmonella spp. killing temperature during thermal process.
Endrit Hasani : How can we evaluate the F-value of a pasteurisation process?
Monica Buendia : I think my question is cutting off or can you see it?
simon timperley : cannot see it monica
Mykhailo Lyban : Hi
SHARON ROSE : Question: When using glass jars in retort equipment, what is the recommended initial temperature of the cool down water for the jars after heating, to prevent thermal shock?
Hatice Akan : I wonder about Waqas' question. Is there any technology for this? we use magnets before filling machine.
JONATHAN CHISHAK : great and snappy presentation sir
Francis Wallington : Q What about the use of vacuum in thermal processing ?
SHARON ROSE : Question: When using glass jars in retort equipment, what is the recommended initial temperature of the cool down water for the jars after heating, to prevent thermal shock?
Karen McFadden : For hot fill hold processes, is there an established alternative to inversion/laying down, such as using the steam produced by product filled 1t 175F to sterilize the inside of the lid, with a headspace of around 1/2 "? Cannot find any studies on this. Thank you!
Ubaidah Ali : Can retort processing be used at any cake-based products without affecting the cake's characteristics (icing, filling etc)?
Sean Abbey : our HQ put out a paper on heat treatment of AA butter. originally, we were told 165F for 1 minute was a 12log reduction, but now they are telling us 2 minutes for 9log. what could account for this change?
Atil Gedik : How can be pasteurization Time for liquid egg or beverage validatede?
Nyrrh Manlapao : Does flat sour bacteria grow late (like after 7 day or 14 days) after incubation period? Or maybe after 21 days?
Martha Hartley : Which would be the core temperature of bread to ensure inactivation of bacteria like Salmonela, please
CM Harbola : What is the max temp and minimum time combination for sterilization of milk or fruit juices
Alan Levine : How do you quickly cool down the product after hot fill to reduce quality loss?
Ahmed Nabil Mohamed ABOUELENIN : how many times we can reheat the food and what is the effect of this on quality of food ?
Atil Gedik : What is the validation method for bevarage and liquid egg pasteurisation for pipeline
Liwayway Pascua Pascua : Are u providing webinar regarding ozonation and the calculation of Ct?
Waqas Haider : I wonder about Hatice's answer. Do you not think there is contamination chances of metal too when canned is sealed or cap is applied. Then how will you detect final product?
Neetika Jhundoo : Is there a good reference to conduct a retort survey?
Maria De Fátima Da Barata : wHAT IS THE MINIMUM, fO VALUE ACCETABLE FOR CLOSTRIDUM BOTULLINUM DEAD IN FIS CANNED PRODUCTS
Noah BOGOSIA : Since different regions have slightly different "national specifications" for process parameters, can Safefood 360 software be programmed to suit customer needs from different countries?
Maria De Fátima Da Barata : With any changes in the retorts; product, size container or sauce, what's is the reccomend period for repitea the heat penetration study?
Nasrin Beigmohammadi : It is possible non thermal proceeding Replace ment thermal proceeding in last years?
OH HO : Is it necessary to control chlorine residue in cooling water for pouched product if cooling water is recycling use?
Alaa eldin khaled Ameen : thanks :)
Dung Hoang : I want to concentrate fruit jam at vacuum pressure (82-85 degrees C). Do I then need to pasteurize it?
Faranak Beigmohammadi : Has the United Sates replaced non thermal procedure with thermal methods commercially?
Hatice Akan : Although we make proper head space and heat treatments are appropriate ( increases and decrease of temperature) we can not find vacuum in our 11 oz canned fruit products.
Maria De Fátima Da Barata : F0 8 as minimim is acceptable for canned fish products?
Nyrrh Manlapao : Could we get a copy of this webinar (recorded video)? Thank you.
Maria De Fátima Da Barata : With any changes in the retorts; product, size container or sauce, what's is the reccomend period for repitea the heat penetration study?
a nekooamal : Does the webinar record and will send to our email?
Rajeev Sankar : Is steam sterilisation an effective thermal treatment for spices especially for under ground grown rhizomes
Nana Bennin : hi
Iyabosola Miedzianowska : For pumpkin butter, why is heat treatment not recommended
Hatice Akan : Although we make proper head space and heat treatments are appropriate ( increases and decrease of temperature) we can not find vacuum in our 11 oz canned fruit products. What can be the reason?
Martha Hartley : Thank you, very helpful webinar
Nana Bennin : how do i conduct a thermal process validation for an extrusion process
Karen McFadden : Thank you, great presentation and Q&A!
Justice Bhekizulu Sifelani Sifelani : Very insightful presentation. Thank you very much for sharing!
Melek Seda Kavas : Thank you, it was a very useful webinar.
Nancy Nancy : Thank you, Gentlemen!
Maria De Fátima Da Barata : Many thanks for your presentation
Noah BOGOSIA : Thankyou Simon and Chris
YOUSSEF Abdelshahid : Thanks a lot
Dehan Brown : DEHAN BROWN
Solveiga Gintere : Thank you very much
