Overview of food preservation technologies
13 May 2011 | By Dr Paul Gibbs & Dr Evangelia Komitopoulou, Food Safety, Leatherhead Food Research
The control of microbial access and growth in foods from ‘farm to fork’ is important to ensure consumer health and well-being and minimise losses of foods through spoilage. Whilst it seems almost impossible to achieve a good and consistently hygienic production of raw materials, there are many different ways of…