Abstract
Food safety and quality control are critical concerns in food processing and manufacturing due to the potential risks of contamination and the need for consistent product quality. This paper explores advancements in food safety protocols and quality control measures, focusing on technologies such as pasteurization methods—including Vat Pasteurization, High-Temperature Short-Time (HTST), and Ultra-High Temperature (UHT) processing—and vacuum packaging. The implementation of Good Manufacturing Practices (GMP) and sanitation protocols is examined, alongside the role of data analytics in microbiological monitoring. A comparative analysis of Vat Pasteurization and UHT processing is presented, highlighting that there are no major differences in their effectiveness for microbial inactivation. The paper discusses how these advancements contribute to a more robust food safety framework applicable across the entire food processing industry. Future trends in food safety over the next decade are also explored.
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