Drying Fruits and Vegetables - Food Safety Considerations

February 22, 2017 at 8:47 AM

The Institute of Food Technologists (USA) publish comprehensive reviews in food science and food safety.

This article discusses a range of traditional and emerging technologies for drying fruits and vegetables, herbs and spices, and considers their potential to inactivate bacteria and viruses.

Click here to download the article

 

 



Tags: Drying fruits and vegetables for food safety Dehydrating foods
Category: News

Categories


Tags

Home based food businessesFood safety training resourcesSignificant amendments to Food Control PlansListeria Outbreak Rock MelonDehydrating foodsMeat smokingFood Act 2014Cooking meat and seafoodcustom Food Control PlanFree Listeria training moduleHamburger meat cookingFood Safety postersPreparing food industry sanitisersNational Programme guidanceSelf supply watersous videCross contamination E coli 0157shelfe life guidelinesListeria monocytogenes in ready to eat foodfood preservationHepatitis A in frozen berriesHousehold RefrigeratorsEgg labellingfood standards code indexDomestic fridgesx ray detector functionalityListeria samplingpre-op inspectionsNovel foodsHurdle TechnologyMicrobiological Limits in Foodfood legislation updatesfood contact packagingUCFM GuidelinesFood Protection ForumRMP template formsLupinStandard 1.6.1 Listeria testingbrix pH and water activityfood weights and measuresfood safety updatessous vide for foodservicegluten freeFood labelingcarbon monoxideHemp seed can be sold as foodNew Product DevelopmentAcidificationfood defenceGuidelines for National ProgrammesMicrobiological reference criteriaStorage of meat and seafoodfood packagingFood allergensweights and measursFood Fraud Toolkitcrisis management guidelinescarbon monoxide in fish processingCommercial sterilisationFront of pack labellingfood and botulism riskFoodRecall templateNational Programmesfood safety roleAllergen managementFood Safety Buddy magazineSummary of Changes to Food Standards Codealcoholic beverages composition requirementsFood Regulations 2015Food Control Plan evaluationFCP evaluationirradiated foodListeria testing of ready to eat foodsEnvironmental swabbingListeria guidelinesListeria swabbingHot holding meat and seafoodFood Allergen PortalHACCP podcastFood Recall guidelinesFood premises requirementsfood safety programme templatesraw milkhow to determine shelf life of foodsFurther Processing guidelinespreservatives in meatLabelling of irradiated foodTop 5 Food Safety TopicsDietary Supplements requirementsHealth Star Ratingpreserving food with acidsforeign object auditslisteria online trainingraw milk safetyAssured Food Safety new websiteEgg shelf lifeFood Notice for Food Control Plans and National Programmes Alcohol labelling guidesale of raw milkFood processing criteriaHPPFSSC 22000hydrogen cyanide and apricot kernelsRMP resourcesWater activity seminarHeat treatments for meat and seafoodHemp seed food labellingConcentration and DryingNPDFood business registrationInternal Audit trainingWinemakers Food Safety TemplateCalculate sanitiserrare or lightly cooked meat guidelinesListeria monocytogenes in ready to eat foodsFood labellingFood Fraudweights and measuresFeeding food waste to pigsreview of food traceability practicesFood Safety WatchFood Safety ToolkitPrivate LabelFood Recall ProceduresHepatitis in frozen berriescontrol of Hepatits A in berriesfood industry crisis managementsulphites in meatStandards for food premisesglazed seafood weightsMilk allergen in dark chocolateImported forzen berriesNational Programme guidelinesSalami manufactureFood Safety training coursesHACCP trainingSushi guidelinesPathogen swabbingfood allergen labellingTemplate FCPOffice administrator positionFood Act 2014 resourcesDrying fruits and vegetables for food safetyListeria outbreakLaboratory training coursesfood safety auditorTemplate Food Control Planpart time food safety roleTotal Diet SurveyWSMP templatesalami food safety guidelinesvacuum packingNational Programmecontract food safety specialistFood Standards Code revisionshelf life determinationCountry of Origin labelling for foodHigh Pressure ProcessingFood Standards Code allergen labellingFood allergenlabel reviewsFood safety governanceapricot kernels and food safetymodified atmosphere packingFSANZ Food Allergen PortalFood Act 2014 exemptionsHepatitis AWhich microbiological limits do I useFood safety culturefresh produce sanitationfish processingE coli 0157 metal detector functionalityCustomise Your National ProgrammeListeria trainingBacterial levels in foodfood traceability


Archive