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



Environmental swabbingfood and botulism riskirradiated foodlabel reviewspreserving food with acidsRMP resourcesWSMP templatemodified atmosphere packingpart time food safety roleUCFM GuidelinesHot holding meat and seafoodCommercial sterilisationFood Safety postersFood Protection ForumFurther Processing guidelinesforeign object auditsTop 5 Food Safety Topicsfood legislation updatesNational ProgrammeNational Programmesfresh produce sanitationHome based food businessesListeria swabbingraw milkCross contamination E coli 0157HACCP podcastMeat smokingHemp seed can be sold as foodMicrobiological reference criteriaFood Notice for Food Control Plans and National Programmes Private LabelSushi guidelinesGuidelines for National ProgrammesHACCP trainingHPPHepatitis AFood Safety training coursesmetal detector functionalityFood Act 2014 exemptionsListeria testing of ready to eat foodsFood Fraud Toolkitcarbon monoxide in fish processingfood safety programme templatesImported forzen berriesrare or lightly cooked meat guidelinesglazed seafood weightsHousehold Refrigeratorssous vide for foodserviceFood processing criteriaFeeding food waste to pigsfish processingSalami manufactureFood premises requirementsDehydrating foodsLabelling of irradiated foodLaboratory training coursesshelf life determinationHigh Pressure ProcessingFood Control Plan evaluationFree Listeria training modulex ray detector functionalityalcoholic beverages composition requirementspre-op inspectionsFood Regulations 2015Drying fruits and vegetables for food safetyNational Programme guidanceHepatitis A in frozen berriesConcentration and DryingHeat treatments for meat and seafoodWater activity seminarPathogen swabbingFood Safety data captureAllergen managementFood safety trendsallergen labellingEgg labellingNovel foodsStandard 1.6.1 Listeria testingTotal Diet Surveysale of raw milkSummary of Changes to Food Standards CodeEgg shelf lifefood safety auditorFood business registrationlisteria online trainingfood defenceFood Safety Toolkitreview of food traceability practicescarbon monoxideListeria monocytogenes in ready to eat foodAlcohol labelling guidefood packagingFood Standards Code apricot kernels and food safetyHamburger meat cookingAssured Food Safety new websitefood safety updatesSelf supply waterFCP evaluationDomestic fridgesMicrobiological Limits in FoodFoodRecall templateCustomise Your National ProgrammeTemplate FCPsous videCalculate sanitiserWinemakers Food Safety TemplateCountry of Origin labelling for foodHepatitis in frozen berriesbrix pH and water activityNew Product Developmentfood traceabilityFood Safety WatchFood allergencontract food safety specialistRMP template formsFood Allergen PortalListeria trainingListeria Outbreak Rock Melonvacuum packingStorage of meat and seafoodPreparing food industry sanitisersHealth Star Ratingsulphites in meatcustom Food Control Planweights and measuresMilk allergen in dark chocolatecontrol of Hepatits A in berriesTemplate Food Control PlanListeria outbreakfood industry crisis managementFood safety training resourcesfood contact packaginghydrogen cyanide and apricot kernelsFood Act 2014 resourcesNPDFront of pack labellingCooking meat and seafoodSignificant amendments to Food Control PlansAcidificationDietary Supplements requirementsStandards for food premisesNovel food processing technologiesshelfe life guidelinesBacterial levels in foodFood Safety Buddy magazineFood safety governanceFood Act 2014food preservationInternal Audit trainingfood standards code indexraw milk safetyHemp seed food labellingFSANZ Food Allergen PortalWhich microbiological limits do I useFood safety culturehow to determine shelf life of foodsgluten freeFood Recall guidelinessalami food safety guidelinescrisis management guidelinesFood Recall ProceduresFood labellingFood FraudHurdle TechnologyNational Programme guidelinespreservatives in meatFSSC 22000Listeria samplingfood weights and measuresfood safety roleFood labelingListeria monocytogenes in ready to eat foodsFood Standards Code revisionFood allergensweights and measursMy Food PlanLupinE coli 0157 Listeria guidelinesOffice administrator positionfood allergen labelling