Hot Air and Infrared – Salmonella Control – Almonds

Posted on February 24, 2012 by | 1 Comment

Food Quality News

US food safety researchers are exploring the combined use of infrared and hot air as a tool in the pasteurisation of almonds – a method to prevent potential Salmonella contamination.

 

This entry was posted in Eurofins Laboratories, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Salmonella, USDA. Bookmark the permalink.

One response to “Hot Air and Infrared – Salmonella Control – Almonds”

  1. Air Testing Sherbrooke's avatar Air Testing Sherbrooke | February 24, 2012 at 10:57 am | Reply

    Thanks for your great information. We all appreciate your information. Keep posting these kind of nice blogs.

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