Webinar Kill or slow down? Methods against microorganisms to extend shelf-life in your food products.

Find out how to choose between bacteriostats and bactericidal to optimize the safety and shelf-life of your food products.
In a context where food safety is a priority, it's crucial to understand the methods for controlling microorganisms in food products. This webinar, hosted by Galactic experts, explores the differences between bacteriostatic and bactericidal approaches, and how to apply them effectively to extend the food shelf-life of your products.

The webinar program:

• History of food preservation and the role of micro-organisms: to introduce the subject we'll look at how long fermentation has existed and how we influence microbial growth to preserve our food.  
• Tools for estimating microbial populations: we'll then discuss strategies for prolonging the shelf-life of foods with an understanding of the growth phases of microorganisms. 
• Bacteriostatic and Bactericides agents: in this third section we will present bacteriostatic agents and bactericides and their role in the hurdle technology. 
• Case studies and practical applications: Finally, to bring the webinar to a close, we'll present concrete examples and guide you through the most important element: how to make an informed and, above all, adapted choice for your own product among all the methods presented.