Sanitation - Articles and news items
Issue 5 2015 • 28 October 2015 • New Food
Adenosine triphosphate (ATP) is a compound found in every living cell and can be used as an indicator to determine if a surface was properly sanitised. ATP devices are utilised to detect the presence of bacteria and organic/food residue on surfaces. This study was directed by NSF International, performing comparison performance testing of five different commercially available ATP systems…
Issue 2 2010 • 12 May 2010 • Joe Stout, Consultant (formerly Director of Product Protection & Hygienic Design, Kraft Foods)
In the media recently, we have heard a barrage of information that is most certainly bad news. We hear about earthquakes, national debt, war, real estate foreclosures and unfortunately, it seems that there is always some news about food safety recalls associated with allergens or pathogens which have sickened or caused fatalities to consumers. These consumers happened to purchase ingredients or finished products and while not suspecting the onset of an illness, ate something which made them ill. This was not the expectation of many or any consumer. In fact, the number one expectation of consumers, customers, regulatory groups and the food industry is that RTE food available for purchase is safe to prepare and serve to families and friends.
Food preservation implies that micro-organisms are inactivated or suppressed in order to enhance the safety and quality of the product. Alternative physical techniques aim to combine the stability and microbial safety of foods with a minimal loss of quality attributes. Because these techniques have little or no thermal effects on foods, they are commonly referred […]
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