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Grovac.comGrovac is a food technology company that has its roots in making food taste better and while making it remarkably safe too. Grovac has processing patents related to killing bacteria with non-thermal processing in addition to patents on reducing off-flavors in many food products.
Publications
GROVAC® PROCESS PUBLICATIONS
1. Evaluation of Non-thermal Pasteurization Processes and Their Effects on Microbial Flora Associated With Louisiana Oysters Crassostrea Virginic;, A Masters Thesis, Christie C. Lancaster, University of Louisiana, Lafayette, LA, December 1995
2. Reduction of Endogenous Bacteria Associated with Catfish (Ictalurus Punctatus) Fillets using the Grovac Process; A Doctoral Dissertation, Milton Ruben Ramos Moya, LSU Food Science Department, December 1999
3. Consumer Evaluation of Selected Attributes of Three Processing Styles of Catfish; Carolyn O. Sharp, Department of Food Science, University of Arkansas, Fayetteville, Arkansas (Report of Sensory Analysis by Consumer Panel) 1997
4. Validation of Pathogen Reduction on Beef Trimmings and Subsequent Shelf-Life Effects in Retail Packaged Ground Beef Using the Grovac Decontamination Process; Guillaume Touvet, Food Science Institute, Kansas State University, September 2002
5. Reduction of Endogenous Bacteria Associated with Catfish Fillets Using the Grovac Process; M. RAMOS PhD and W. J. LYON, PhD; Journal of Food Protection: Vol. 63, No. 9, pp. 1231–1239. (Louisiana Department of Agriculture and Forestry Rapid Microbial Detection Facility, Louisiana State University Agricultural Center, Baton Rouge, Louisiana)
6. A Simple, Cheap Way to Block Pathogens; David Edmark, Meat International, 2006, Vol. 16 No. 2
7. E. coli O157:H7, Intervention for Use at Retail Level; Robin Forgey and Christine Summers; Food Safety Magazine, December 2003/January 2004, Vol. 9 No. 6.
8. Efficacy of the Grovac Intervention System on Reducing Microbial Load of Ground Beef Trimmings & Extending Shelf-Life of Ground Beef; Robin Forgey, M.S., Masters Report, Food Science Institute, Kansas State University, 2007.
9. Evaluation of Grovac System for Treating Beef Trim at The Retail Level; Christine A. Summers; A Report, Food Science Institute, Kansas State University
10. Studies on Nutritional Labeling and Shelf Life of Salmon; Ken O’Conner, Brad Stawick, Silliker Laboratories, California & Houston, TX; 1 June 1998
1. Evaluation of Non-thermal Pasteurization Processes and Their Effects on Microbial Flora Associated With Louisiana Oysters Crassostrea Virginic;, A Masters Thesis, Christie C. Lancaster, University of Louisiana, Lafayette, LA, December 1995
2. Reduction of Endogenous Bacteria Associated with Catfish (Ictalurus Punctatus) Fillets using the Grovac Process; A Doctoral Dissertation, Milton Ruben Ramos Moya, LSU Food Science Department, December 1999
3. Consumer Evaluation of Selected Attributes of Three Processing Styles of Catfish; Carolyn O. Sharp, Department of Food Science, University of Arkansas, Fayetteville, Arkansas (Report of Sensory Analysis by Consumer Panel) 1997
4. Validation of Pathogen Reduction on Beef Trimmings and Subsequent Shelf-Life Effects in Retail Packaged Ground Beef Using the Grovac Decontamination Process; Guillaume Touvet, Food Science Institute, Kansas State University, September 2002
5. Reduction of Endogenous Bacteria Associated with Catfish Fillets Using the Grovac Process; M. RAMOS PhD and W. J. LYON, PhD; Journal of Food Protection: Vol. 63, No. 9, pp. 1231–1239. (Louisiana Department of Agriculture and Forestry Rapid Microbial Detection Facility, Louisiana State University Agricultural Center, Baton Rouge, Louisiana)
6. A Simple, Cheap Way to Block Pathogens; David Edmark, Meat International, 2006, Vol. 16 No. 2
7. E. coli O157:H7, Intervention for Use at Retail Level; Robin Forgey and Christine Summers; Food Safety Magazine, December 2003/January 2004, Vol. 9 No. 6.
8. Efficacy of the Grovac Intervention System on Reducing Microbial Load of Ground Beef Trimmings & Extending Shelf-Life of Ground Beef; Robin Forgey, M.S., Masters Report, Food Science Institute, Kansas State University, 2007.
9. Evaluation of Grovac System for Treating Beef Trim at The Retail Level; Christine A. Summers; A Report, Food Science Institute, Kansas State University
10. Studies on Nutritional Labeling and Shelf Life of Salmon; Ken O’Conner, Brad Stawick, Silliker Laboratories, California & Houston, TX; 1 June 1998