Events

The fresh cut produce industry faces many challenges when it comes to protecting consumers from foodborne pathogens. While current operations in plants are designed to mitigate this risk, there is no final kill step to reduce pathogen contamination through heating or other processing procedures. However, new technology has been developed that can address contamination at the packaging stage, adding another layer of safety that could revolutionize the fresh cut industry. Join this webinar to learn how active packaging technology can be leveraged to make fresh produce safer for consumers.

• Understand the challenges that the fresh cut industry is facing today
• Discover new ways to protect fresh cut produce using packaging
• Learn about technologies that protect consumers from foodborne illnesses

Click here to watch the on-demand webinar.

The produce industry faces many challenges when it comes to protecting consumers from foodborne pathogens and ensuring product shelf life. While current plant operations are designed to mitigate pathogen risk, there is no final kill step to reduce bacteria and viruses in fresh produce. Innovations in material science have led to a revolutionary technology that addresses contamination at the packaging stage while extending shelf life and maintaining the product’s organoleptic properties. Join this webinar to learn how active packaging technology can reduce foodborne pathogens, making fresh produce safer for consumers.

Learning Objectives:

• Discover how material science innovations can be applied to solve food safety challenges
• Learn how novel antimicrobial technology can be integrated into current packaging systems
• Explore the efficacy of chlorine dioxide dispersion in mitigating foodborne virus risks

Click here to learn more and register for the event. 

Click here to learn more and register for the virtual event.

Click here to learn more and register for the event.