22 July 2021
We are seeing an undeniable trend in the increasing resistance of micro-organisms we encounter in food; for example, we have noted an increase in heat resistance in bacterial spores and an increase in acid resistance in yeasts and fungi.
We are following these developments closely and adapting our predictive modelling calculation models where necessary. We assume that this trend will continue. So, we've got our work cut out for us in predictive modelling.
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