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Metal detection and X-ray inspection traditionally have been the first line of defense to identify the presence of foreign contaminants in food products before they have the chance to leave the processing plant.
For food quality professionals, process engineers and corporate food safety executives who decide which technology will best protect them from contaminants, choosing a detection system is typically based on three things: the optimum detection point, overall application capability and total cost/benefit.
However, even though detection technologies have been employed by food processors for decades, engineering and software improvements continue to set new standards. This white paper will help professionals choose which technology to employ and why.