(GreenhouseJuice.com)

Toronto juice firm backed for ‘cold pasteurization’

A Toronto organic juice processor that bills itself as shunning conventional pasteurization for its products has picked up federal funding to develop a “new-to-Canada” way to extend their shelf life. The federal government on Friday announced a “repayable investment” of up to $6.3 million from the AgriInnovation program for Greenhouse Juice Co. to set up […] Read more

Purdue University researcher Bruce Applegate says the system could be tested to see if it works without pasteurization.  (Purdue Agriculture Communication photo/Tom Campbell)

Cool-temperature process extends milk shelf life

Rapid heating and cooling by 10 C

Purdue University researchers say they have developed a milk preservation system using a lower temperature than pasteurization, but providing a longer shelf life. The researchers found that increasing the temperature of milk by 10 C for less than a second and then cooling it rapidly eliminates more than 99 per cent of the bacteria left […] Read more


Pasteurizing beef trimmings in ground beef

News Roundup from the December 2015 issue of Canadian Cattlemen

Currently packers use sprays and hot water pasteurization techniques during slaughter and fabrication to reduce the number of potentially harmful bacteria on the surface of meat as it goes through the plant. However, these treatments have not traditionally been applied to beef trimmings that go into ground beef products. Not until now. Several industry partners […] Read more

Enzootic Bovine Leukosis Part 2 — Control

Part 1 of this article on enzootic bovine leukosis (EBL) was about the troubling news that bovine leukosis virus (BLV) is transmissible to humans, and the revelation that the presence of BLV in human breast tissue is potentially associated with an increased risk of breast cancer. This article presents the basics about EBL control and […] Read more