Reducing safety risks in dairy products

Apart from improved food safety, non-thermal technologies may also allow for the removal of some preservatives, which is attractive to companies interested in clean label products. Currently, the dairy industry relies on established food safety with critical components like GMPs, prerequisite progra...

Full description

Saved in:
Bibliographic Details
Published inDairy Foods Vol. 118; no. 8; p. 32
Main Author Lucey, John
Format Trade Publication Article
LanguageEnglish
Published Troy BNP Media 01.08.2017
Subjects
Bacteria
Consumers
Dairy industry
Dairy products
Employees
Food processing industry
Food safety
Pasteurization
Pathogens
Product testing
Online AccessGet full text

Cover

More Information
Summary:Apart from improved food safety, non-thermal technologies may also allow for the removal of some preservatives, which is attractive to companies interested in clean label products. Currently, the dairy industry relies on established food safety with critical components like GMPs, prerequisite programs, audits and environmental monitoring. Instead of developing new preservatives, they've developed or identified what are called "protective cultures," or lactic acid bacteria that produce by-products like organic acids and bacteriocins that inhibit the growth of pathogenic bacteria.
ISSN:0888-0050
1558-142X