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Controlling Clostridium botulinum - Leatherhead Food
microbiological safety concerns relating to C. botulinum, and in ... evidence of product safety and stability over shelf life. The data you obtain from challenge testing is ... ingredient innovation and sensory testing to food safety consultancy and global regulatory advice.
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How Our Senses Interact - Leatherhead Food
www.leatherheadfood.com(comte cheese, sardine and carrot) in a study by 5Lawrence, G . The results showed that aromas associated with saltiness (comte cheese and sardine) enhanced the perception of the saltiness of the cheeses while the carrot aroma did not enhance the perceived saltiness. These findings reveal the opportunities for using well-
Six steps to control Listeria in foods - Leatherhead Food
www.leatherheadfood.com3. Hygienic facility and equipment design The design and layout of production facilities or food preparation areas, including water supply and drainage, should be such that segregation is maintained to prevent cross contamination. Air handling equipment should not be located directly above open product areas or food contact areas. Proper
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