Kyle Thomas, strategic business unit (SBU) manager at Eagle product inspection, looks at how product inspection equipment can enable processors to extract maximum value from their meat and poultry products.
Wash water used in the production of fresh produce always contains a residual disinfectant to reduce microbial load. Today, more countries are trending towards alternative disinfectants such as chlorine dioxide rather than traditional oxidising agents such as chlorine. What are the advantages of this? By David Hird, application specialist, Palintest Limited
Involving matters of life or death for consumers, and image and reputation for food manufacturers, food safety is a key component that has to be managed today. What exactly should one know about it? By Alexis Chuah, corporate relations manager for Malaysia and Singapore, Agilent Technologies