A system for managing spoilage of perishable goods including: a storage device to store perishable good requirements, spoilage characteristics, and perishable good parameters associated with the perishable goods; and a spoilage management system coupled to the storage device. The spoilage management system including: a quality assessment module to determine quality levels in response to at least one of the perishable good parameters and the perishable good requirements; a spoilage determination module to determine spoilage risk levels in response to at least one of the perishable good parameters, the spoilage characteristics, and the quality levels; and a meshing module to determine output parameters in response to at least one of the quality levels and the spoilage risk levels.

A system for managing spoilage of perishable goods including: a storage device to store perishable good requirements, spoilage characteristics, and perishable good parameters associated with the perishable goods; and a spoilage management system coupled to the storage device. The spoilage management system including: a quality assessment module to determine quality levels in response to at least one of the perishable good parameters and the perishable good requirements; a spoilage determination module to determine spoilage risk levels in response to at least one of the perishable good parameters, the spoilage characteristics, and the quality levels; and a meshing module to determine output parameters in response to at least one of the quality levels and the spoilage risk levels.

A pack comprising a supporting tray (3), a protective film (4) fixed to the supporting tray (3), and a food product (2) placed on the supporting tray (3) and covered by the protective film (4), wherein the supporting tray (3) is constituted of a flat sheet of multi-layer material and comprises at least one paper-based lower layer and one plastic material upper layer, wherein the protective film (4) is sealed to the upper layer of the flat sheet and together with it delimits an inner space (6) of the pack (1) in which the food product (2) is inserted, and wherein a protective atmosphere is present in the inner space (6).

A system for vacuum chilling poultry product includes: a vacuum chamber configured to be evacuated to chill poultry product in the vacuum chamber; at least one inclined or vertical conduit coupled to the vacuum chamber, with the at least one conduit configured to hold at least one water seal when the vacuum chamber is evacuated; and a conveying mechanism that is configured to continuously convey the poultry product upwardly through the at least one conduit, then into and through the vacuum chamber, and then downwardly through the at least one conduit.

A system and method are disclosed for inhibiting or preventing the growth of microbes and/or for killing microbes in a closed package or container in which a good (optionally a food product) is held or stored. The system and method optionally include use of an entrained polymer article, preferably a film, that includes an antimicrobial releasing agent.

A system and method are disclosed for inhibiting or preventing the growth of microbes and/or for killing microbes in a closed package or container in which a good (optionally a food product) is held or stored. The system and method optionally include use of an entrained polymer article, preferably a film, that includes an antimicrobial releasing agent.

The disclosed apparatus, systems and methods relate to preparation, modified atmosphere and high pressure pasteurization steps for treatment of retail fresh protein preparations. Protein is prepared and subsequently packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pressure pasteurization. During preparation the protein may be exposed to aqueous ozone further reducing the microbial load, extending shelf-life, and increasing product safety.

The disclosed apparatus, systems and methods relate to preparation, modified atmosphere and high pressure pasteurization steps for treatment of retail fresh protein preparations. Protein is prepared and subsequently packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pressure pasteurization. During preparation the protein may be exposed to aqueous ozone further reducing the microbial load, extending shelf-life, and increasing product safety.

A method for thermally treating food products is provided including arranging a treatment chamber, equipped with an opening for inserting at least one said food product, a closing element for said opening, an oxygen sensor positioned inside the treatment chamber and a passage for discharging fluids outside the chamber. The method then involves preheating the treatment chamber to an operating temperature for a treatment cycle, inserting a product inside the treatment chamber and closing the treatment chamber using the closing element. Then, the method involves starting the treatment cycle, feeding a flow of steam into the treatment chamber and detecting an initial value of the oxygen content inside the treatment chamber using the oxygen sensor.

This invention is related to the use of a volatile antimicrobial compound against pathogens. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. The method and use disclosed can be combined with other volatile compounds.