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Thermal Processing of Food for Food Safety and Preservation

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Simon

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    United Kingdom
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  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 01 November 2021 - 09:24 PM

Thermal Processing of Food for Food Safety and Preservation
 
Took Place:
Friday, November 05, 2021
 
Presenter:
Chris Domenico, Territory Manager, North America, Safefood 360°
 
Webinar Overview:
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.
 
 

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Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,540 posts
  • 1320 thanks
730
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 05 November 2021 - 05:16 PM

Chat logs from today's webinar:

 

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Justice Bhekizulu Sifelani Sifelani : Hi all. Justice in Jonanessburg, South Africa!
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Nate Krepp : Did something change in the way IFSQN broad casts these? I cannot connect again this week.
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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
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SILVANA MARCHESE : It is possible to have these slides?
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Saleh Ali : Hi
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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.
Chelsea Hildreth : Link for the Safefood 360 Whitepaper on Thermal Processing: https://safefood360....es/whitepapers/
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

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Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 140 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

 

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