Processing Magazine - Solutions for the Processing Industry
How easy would it have been to routinely dip the peanuts in a 1-2% solution of my natural antimicrobial, Herbal-Active and reduce the chance of Salmonella reaching toxic levels? It is already used for meats, seafood, fruits, vegetables, herbs and salads but needs to go mainstream. Use it on the produce you buy for your own safety.
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Vic Cherikoff, representing Cherikoff Authentic Australian Ingredients, Vic Cherikoff Food Services, Cherikoff Rare Spices and Dining Downunder, writes an occasional opinion, update and observation on the food industry and in particular, on Australian cuisine.
