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MALDI-TOF – Developments in epidemiology and laboratory testing for listeria monocytogenes

9 December 2015 | By Matteo Capocefalo, Laboratory Manager, ALcontrol Laboratories, UK / K. Clive Thompson, Chief Scientist, ALcontrol Laboratories, UK / J. Andrew Hudson, Head Microbiologist, Fera Science Limited, UK

Listeriosis remains a prominent foodborne disease, not because of the number of cases but because of the high case fatality rate. In recent years the foods involved in outbreaks of listeriosis seem to have diversified and the demographics of cases show a distinct trend. Testing for the organism in food…

Shelf life determination: The manufacturer’s challenge

9 December 2015 | By Carol Zweep, Manager of Packaging, Food and Label Compliance, NSF-GFTC

Food manufacturers face many challenges in providing safe, quality food products in line with customer demands. Consumers expect to purchase high quality, fresh food. There is also a desire for fewer or no food additives or preservatives along with environmental concerns about food wastage. Manufacturers are pressured to reformulate to…

The ENERGY STAR difference

9 December 2015 | By Kirsten Hesla, Commercial Food Service Programme Manager, EPA’s ENERGY STAR Programme

Commercial kitchens are extremely energy intensive. These establishments encompass everything from restaurants and bars, to school kitchens and hotels, to high volume quick-service restaurants. They can consume between 5-7 times more energy per square foot than other commercial buildings. The Environmental Protection Agency’s (EPA) ENERGY STAR programme estimates that a…

John Lee, Agilent Technologies – Discusses nanoparticle technology and its use in the food industry

8 December 2015 | By New Food

In this exclusive video interview, John discusses new innovations at Agilent, shares his insights into the key challenges facing the food industry, and explains the impact that Agilent has had on the food industry...

Issue #5 2015 – Digital edition

28 October 2015 | By New Food

In this issue: Listeria in ready-to-eat-foods, acrylamide in food, ingredients supplement, a comparison of ATP devices, aquaponic technology, brewing supplement, fat functionality in emulsified foods, traceability audits, developments in mycotoxin analysis, hygienic design of pumps, and much more...

Brewing supplement 2015

28 October 2015 | By Jim Bungard, Daniel Taylor, Suzie Creighton, Brian Humphreys

Articles in this Brewing supplement: Hanlons Brewery: Pioneering processing technologies; New quality standard for the brewing industry...

Ingredients supplement 2015

28 October 2015 | By Aaron Fanning, Esra Cakir-Fuller, Jurriaan Mes, Svein H. Knutsen

Articles in this Ingredients supplement: A new way of designing high protein products with micro-particulated whey proteins; Innovations in healthy fibres

Listeria monocytogenes in ready-to-eat-foods

28 October 2015 | By James Marsden Ph.D. (Kansas State University)

My original intent was to write an article about how to respond to a regulatory and/or public health crisis involving contamination with Listeria monocytogenes. I will get to that, but first I want to make it clear that the efforts made to avoid Listeria contamination are of the highest importance…

Hygienic drain design, sanitisers and drain management

28 October 2015 | By Brett Ira, Key Account Manager, ACO Group / James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University

The ACO Group is one of the world market leaders in drainage technology. With its integrated approach, ACO stands for professional drainage, economical cleaning, and the controlled release and reuse of water. In an interview for New Food, James Marsden from Kansas State University, put some questions to Brett Ira,…

Potential health risks related to the presence of acrylamide in food: the EFSA’s risk assessment

28 October 2015 | By Diane Benford, Head of Risk Assessment at the UK Food Standards Agency / Peter Fürst, Director of the Chemical and Veterinary Analytical Institute in Münster / Luisa Ramos Bordajandi Scientific Officer, Unit on Biological Hazards and Contaminants, EFSA

Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking, such as frying, baking, roasting and also industrial processing usually above 120°C and low moisture. In view of the known toxic effects, the discovery of its presence in certain foods stimulated new research studies on…

Incoming inspection of cereal flakes with sieve analysis

28 October 2015 | By Dr. Tanja Hanke, Product Manager, Retsch GmbH / Jennifer Franz, Graduate student, Food Safety

Graduate student Jennifer Franz has developed a new inspection procedure during her work at the German food producer Lebensgarten GmbH. With the help of sieve analysis the company can now reliably ascertain the fines and dust fractions of incoming cereal flakes; these have a negative influence on the mixing and…

Assessing sanitation: A comparison performance testing of ATP systems

28 October 2015 | By NSF International

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…

Improved aquaponic technology for efficient and sustainable food production

28 October 2015 | By Sophia Minero, Consultant, AliénorEU

Feeding the growing world population in a sustainable way requires both political and technological solutions. The European Union is at the forefront of the global debate on food security and protection of the natural resources that become scarcer and scarcer. In 2010, the European Union launched the Europe 2020 strategy…

Fat functionality in emulsified foods

28 October 2015 | By Geoff Talbot, The Fat Consultant

An emulsion is a fine dispersion of liquid droplets in another liquid continuous phase in which the droplets are immiscible or insoluble. In food terms, the two phases are generally oils and water. Food emulsions tend to take one of two forms – either oil in water (O/W), e.g. cream…

What systems you need and what to expect from a traceability audit

28 October 2015 | By Michael Govro, Technical/QA Manager, NSF International

This article discusses the current state of traceability and product recalls, the effects of regulation and voluntary industry standards on traceability, what to expect from a traceability audit and what systems ensure traceability.

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