Processing contaminants are generated during the processing cycle of a product. They are formed when a chemical reaction takes place between the food and processing (e.g., disinfection, fermentation, heating, canning, or grilling). Examples of these contaminants include acrylamide, polycyclic aromatic hydrocarbons (PAHs), oxyhalides, and haloacetic acids.
No records were found matching your criteria
Access a targeted collection of scientific application notes, case studies, videos, webinars and white papers for food microbiology, manufacturing and processing, beverage testing, analytical testing, and authenticity information.
