Search result for "john holah" – 4 articles found

Editorial Board

Uncategorized / 8 June 2010 /

New Food Magazine Editorial Board
Our Editorial Board members have been selected as representatives of our core readership, helping to ensure the magazine includes all perspectives from the food and beverage industry. Each Board member has already provided many successful editorial features for issues of New Food Magazine, and in the future we’ll continue [...]

Luminescent techniques for microbiological analysis of foods

Issue 1 2007, Past issues / 7 March 2007 /

There are many naturally bioluminescent organisms existing in nature and the mechanisms whereby some of these creatures emit light have been fully characterised1. These include the luciferin-luciferase system of bacteria, insects (fireflies and click-beetles) and the jellyfish Aequorea victoria. In essence, bioluminescence involves the conversion of chemical energy into light energy by an enzyme, commonly termed luciferase.

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Antimicrobial surfaces in the food industry

Issue 2 2006, Past issues / 23 May 2006 /

The application of antimicrobial surfaces in the food industry is creating considerable interest in all aspects of food processing operations.The objective of this article is to review and put into perspective the main technologies currently available for applications in this area. Fully embedded systems and surface coated systems will be defined and described, their mode of action explained and the benefits and disadvantages of each type considered.Test methods for evaluating and comparing different technologies will be discussed and indications given of the possible place for antimicrobial coatings in enhanced food hygiene programmes.

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Considering hygiene in food factories

Issue 4 2005, Past issues / 21 November 2005 /

Well informed consumers demand the highest quality food, which means fresh, nutritious, safe products. It is in the manufacturers’ interest to ensure that their products reach consumers in perfect condition and that – at the very least – it is safe to consume.

Of course, this feat requires careful attention throughout the entire supply chain, but food and beverages are at significant risk of contamination during manufacture within the factory. Ingredients come into contact with surfaces and an environment that is in constant contact with food (and all the bacteria and microorganisms that come with it). Adherence to proper hygiene standards is therefore essential in order to prevent contamination at this vulnerable stage of production. But what are most significant issues for processors to consider and what technologies can help?

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