Food safety risk-assessment systems utilized by China, Australia/New Zealand, Canada, and the United States.

Ensuring the chemical, physical, and microbial safety of food and ingredients underpins the international trade of food items and is integral to building consumer confidence. Achieving this requires effective systems to support the safety of food across the supply chain. Differing risk-assessment approaches are utilized globally for establishing food safety systems, and bench marking these approaches against international food safety standards can assist in the development of country-specific systems.

Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability.

During the last decades pulsed electric field (PEF) processing received considerable attention due to its potential to enhance food products or create alternatives to conventional methods in food processing. It is generally acknowledged that PEF processing can deliver safe and chill-stable fruit juices with fresh-like sensory and nutritional properties. Relatively low-processing temperature and short residence times can achieve highly effective inactivation of microorganisms while retaining product quality.