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From: Food Quality & Safety Magazine, 1.18.2011

Features

High Pressure Processing Renders Yogurt Sweet and Safe

Eliminates contamination from aerobic mesophiles, molds, and yeasts

Spanish researchers report that high-pressure processing (HPP) technology can effectively inactivate contaminants such as bacteria, molds, and yeasts in dairy foods like yogurt.

Spotlighting Unsafe Shellfish

New markers make it easier to identify toxins

Seafood contaminated by “red tides” and other toxic algae is hazardous to eat, often producing gastrointestinal problems and other symptoms, but it’s difficult to differentiate a contaminated batch of seafood from one that is free of such toxins.

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