Latest Pasteurization Stories
PHILADELPHIA, Oct. 18 /PRNewswire/ -- The Safe Pac(TM) Corporation now offers USDA and FDA-approved High Pressure Pasteurization (HPP) to packers, food processors and manufacturers on a contract service basis.
LANSING, Ill., Sept. 22 /PRNewswire/ -- Just 30 days after the country's largest egg recall, demand for pasteurized shell eggs remains sky-high. To meet this demand, National Pasteurized Eggs is launching a new pack for the $500 billion convenience store marketplace.
LANSING, Ill., Aug. 30 /PRNewswire/ -- Consumer demand for safe eggs has driven retail sales of pasteurized shell eggs up by more than 50% since Aug.
Two Samples Test Negative for Pathogens HARRISBURG, Pa., Aug. 19 /PRNewswire-USNewswire/ -- The Department of Agriculture has informed Norman Z. and Edith B.
LANSING, Ill., Aug.
LANSING, Ill., Aug. 18 /PRNewswire/ -- The Food and Drug Administration has now advised use of pasteurized shell and liquid eggs to help retailers and food service outlets, along with consumers, to avoid contracting dangerous egg-related salmonella enteritdis (SE).
HARRISBURG, Pa., Aug. 6 /PRNewswire-USNewswire/ -- The Department of Agriculture today advised consumers who purchased raw milk from Norman Z. and Edith B. Sauder, of Jersey Hollow Farm in Kutztown, Berks County, to discard the product immediately because of potential bacterial contamination.
SILVER SPRING, Md., July 9 /PRNewswire-USNewswire/ -- The U.S.
Two Samples Test Negative for Pathogens HARRISBURG. Pa., June 30 /PRNewswire-USNewswire/ -- The Department of Agriculture has informed Alvin J.
HARRISBURG, Pa., June 16 /PRNewswire-USNewswire/ -- The Department of Agriculture today advised consumers who purchased raw milk from Alvin J. Stoltzfus, of Paradise, Lancaster County, to discard the product immediately because of potential bacterial contamination.
Pasteurization, used to slow microbial growth in food, is a process of heating food or liquid to a specific temperature for a definite length of time and then cooling immediately. Louis Pasteur was the creator of the process and completed his first test with Claude Bernard in April 20, 1864. The process was conceived as a way to prevent wine and beer from souring. Mostly, commercial-scale sterilization of food is uncommon due to its poor affects on taste and quality of product. Most dairy...
- A young chicken: also used as a pet name for children.