Thermal Processing

Ross Davies is accredited to carry out design and/or evaluation of thermal processing activities including that of Low Acid Canned Foods (LACFs). This competency was gained by completing the Food Science Australia/CSIRO course in thermal processing. This programme is recognised by the New Zealand Food Safety Authority (NZFSA) as a minimum requirement for design, validation and evaluation of thermal processes.

Low acid foods have traditionally been subjected to severe thermal processes because of the significant food safety risk they pose. In recent times in responce to consumer demand for 'fresher' and less processed food, minimal heat processing has gained in popularity. Minimal heat processing, whilst providing the consumer with a more acceptable product has also contributed to an increase in the risks associated with food spoilage and pathogen contamination.