ITO Thailand Hygiene Blog

High Pressure Processing

Ultra-processed foods (UPFs) are associated with noncommunicable diseases (NCDs) such as obesity, coronary heart disease, high blood pressure, several forms of cancer, and much more. High-pressure processing (HPP) has been introduced as a novel food processing method, as it could address consumer demand for minimal food processing technologies, chemical free, clean label products, as a healthier food processing method.

0.0 Alcohol Beer

It is known that excessive consumption of alcoholic beverages is harmful and often leads to short-term health risks such as injuries, violence, alcohol poisoning, or unsafe sexual behaviour. Moreover, the development of chronic diseases such as high blood pressure, cardiovascular disease, cancer, mental health problems, and social problems are also related to the misuse of alcohol. So, young people have changed their drinks preference from beer or wine to low and no-ABV (alcohol by volume) drinks instead over the past years. In this blog, we will discuss non-alcoholic beverages consumption trends, introduction to zero-alcohol beer, its production technology, and future trends.

Personalized food trend (chapter: Elderly & Chronic kidney disease)

Keep up with trend changes in the food industry. Production for the masses is becoming obsolete. And what is the personalized food? Let's learn about it here.

New era of smarter food safety

In 2020, the USFDA created a Blueprint or guideline on food safety in the new era that will be more up to date to keep up with the rapidly evolving new era. There is also a dependence on technology, various devices, as well as new ideas that are in line with the trend for today's world that is moving into the future. Tune in here to see what is there.

Food Waste

It is reported that the amount of food we waste and lose could potentially feed 1.26 billion people in each year, and that is approximately a third of all food we have produced, which is contrasting to the sustainable food system we are trying to achieve.

Specific Spoilage Organisms (SSOs)

How can microorganisms spoil your food? Which groups of microorganisms need attention and caution? Let's get to know the microorganisms that spoil your food.

4 impacts if your food products have no food safety (Part 2)

4 impacts if your food products have no food safety (Part 2)

4 impacts if your food products have no food safety (Part 1)

4 impacts if your food products have no food safety (Part 1)

Challenge of waste management for sustainable food industry

How can we develop a sustainable organization for the future and future generations? One of the solutions may be to start with managing waste and waste in the organization as its impact may be more far-reaching than you think.

Preventive Controls for Human Food (PCHF)

Preventive Controls for Human Food: Updated new principles to prevent your food from hazards Don't let your food to become hazardous before you fix it! Let's learn the basics of “Preventive Control Principles” in 5 minutes to protect your food products from hazards.

Physical Hazard Prevention & Reduction

In the previous content, we learned about physical hazards commonly found in the food industry. This time, we would like to introduce techniques and methods for reducing physical hazards categorized by their sources

Physical Hazard Contamination

Common physical hazards in food are caused by eating hard or sharp objects, or objects of a size that can clog the airway, resulting in choking, suffocation, wounds in the gastrointestinal tract, broken, chipped, cracked teeth, gingivitis, etc. These directly affect the health of consumers.