HACCP is essential for good quality control and process safety. However, it lacks the understanding of the quantitative effect of different process parameters and storage conditions on microbial safety. For this, more in-depth knowledge is needed on the kinetics of microbial growth and decline, in addition to a translation of process parameters into time-dependent product properties.
NIZO offers a fast and automated service to model microbial growht and inactivation, specifically designed to provide you with a clear overview of specific risks of different pathogens in your production and distribution chain. NIZO offers this service for the following pathogenic bacteria:
Through this service, you will be able to make more informed decisions, based on quantitative data, with regards to process and consumer safety.
Please contact us directly for enquiries on predictive modelling possibilities for other (non-pathogenic) bacterial species.
For additional research and custom-designed analysis, NIZO offers further support on your current and future food safety management challenges; from consultancy by our microbial safety experts to process optimization trajectories and dedicated challenge testing.
Martin Ham is happy to answer all your questions.Meet Martin Ham
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