In recent years a significant number of new food preservation technologies have emerged. These include high hydrostatic pressure, high voltage electric pulses and cold plasma as physical technologies, and the use of cover cultures, bioactive peptides and natural preservatives as chemical technologies. However, as there are no widespread recognised standards, new processes and the products manufactured with them must be proven, with objective data and a high level of confidence to ensure they are safe for human consumption.
In some cases, products made with some of these technologies may require approval such as “Novel foods” and in general they must be validated. To validate a process, documented evidence must be collected, providing a high level of security that a specific process will consistently produce a product that adheres to its pre-established specifications.
|1||Analysing and identifying the microbiological risks of the product|
|2||Assessing the potential for growth or the growth mechanism of a specific pathogen in a specific product|
|3||Microbiological reduction studies to demonstrate the lethal nature of a specific process (“Challenge test”)|
|4||Assessing the impact of the treatment on the physical-chemical and organoleptic qualities of the food.|
At CNTA we approach the validation of new preservation technologies process in 4 steps. Depending on needs and objectives, they are addressed collectively or just those necessary.
CNTA has broad experience and knowledge in validating new preservation technologies. To carry this out we have:
Researchers and technicians specialised in: food science and technology, chemistry, biology, agronomic engineering and nutrition.