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Articles

Prolonged shelf life of MAP fish

3 May 2005 | By Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences

Modified atmosphere packaging (MAP) of fish extends the shelf life of high quality products at low temperatures by inhibiting bacterial growth, oxidative reactions and unwanted components such as TMA (trimethylamine). CO2 is the most important gas used in MAP because of its negative effect on bacterial growth. An initial alteration…

Sterilisation – only better

3 May 2005 | By Wouter De Heij and Robert Van den Berg, Agrotechnology and Food Innovations b.v., Ludo Van Schepdael, Solico b.v., Hans Hoogland, Unilever Research Vlaardingen and Harmannus Bijmolt, Resato International b.v.

Increasing microbial safety and extending the shelf-life of packed food and other products sensitive to microbial spoilage is often performed by relatively slow thermal processes. The adverse effects of the corresponding heating periods can be decreased by using technologies that put a vast amount of energy into the product quickly,…

Understanding the needs, meeting the challenge

3 May 2005 | By Mandy Drabwell, Commissioning Editor, New Food

Pressure from consumers has forced manufacturers to take greater care and be even more accountable for their products. This requires assurance at every level of the supply chain and particularly within the factory. Mandy Drabwell investigates how food grade lubricant manufacturers are playing their part in meeting the challenge. All…

Wanted: hygienic systems integration

3 May 2005 | By Dr. Lotte Dock Steenstrup, Dr. Alan Friis, BioCentrum-DTU, The Technical University of Denmark and Dr. Roland Cocker, Cocker Consulting, Netherlands

The demands that are placed on product and process within the food production industry are interconnected. Therefore, it is not appropriate to use a largely sequential approach to designing a production facility, where you first address the primary function of the product, i.e. product quality and then consider other issues…

Process Analytical Technology for the food industry

3 May 2005 | By Frans W.J. van den Berg, Associate Professor, dr. ing., Department of Food Science, Quality and Technology, Spectroscopy and Chemometrics group, The Royal Veterinary and Agricultural University (KVL), Denmark

In recent years a wide-reaching recognition of the importance of production consistency and quality has emerged in the food industry. With the recent recognition by the American Food and Drug Administration (FDA), Process Analytical Technology (PAT) has become the key issue in statistical process design, monitoring and control for pharmaceutical…

The important people factor

3 May 2005 | By Maggie Duke, QA Advisor and Expert in Hygienic Engineering and GMP, Nestle S.A

During the last 25 years, there has been a steady evolution in the way the food industry organised itself to ensure delivery of safe and consistent quality food to the consumer. In the late 1970s, it was still common to see extensive laboratories in factories with large numbers of people…

Benefits of collaboration

31 January 2005 | By Ronald J. Triani, Senior Director of Scientific & Regulatory Affairs, Kraft Foods North America

Advances in food science, product development and analytical chemistry continuously drive the need for state-of-the-art food safety evaluations by both the food industry and regulators. Considering the scope and complexities involved in this process, industry and regulators are beginning to form collaborations to enhance the food safety evaluation process and,…

Food imaging

31 January 2005 | By Paul D A Pudney, Measurement Science, Unilever R&D Colworth Laboratory

In trying to understand the functionality of food materials, the microstructure has been universally recognised as important – hence the wide use of various forms of microscopy in food science. Conventional light microscopy is well developed and widely used in characterising food structures (J.G.Vaughan 1979). The next level of information…

What’s inside cheese?

31 January 2005 | By Dr Gerard Downey, TEAGASC, The National Food Centre, Ireland

NIR is widely used in food analysis with application to many sectors. In this article Gerry Downey addresses its value to the dairy industry. The dairy industry is of enormous financial significance in Ireland and many other European countries and it is currently undergoing a period of large scale rationalisation…

New technique to identify prion diseases

31 January 2005 | By Peter Lasch and Heinz Fabian, Scientists, Robert Koch-Institute, Dieter Naumann and Michael Beekes, Group Leaders, Robert Koch-Institute, Jürgen Schmitt, Thomas Udelhoven and Michael Eiden, Synthon KG

A new technique for the detection of transmissible spongiform encephalopathies, such as scrapie in sheep or BSE in cattle, is based on IR (infrared) spectroscopy of serum and subsequent spectral analysis by advanced pattern recognition techniques. Within the scope of two validation studies, IR spectra from sera of scrapie-infected Syrian…

Tools for safe food

31 January 2005 | By Geraldine Duffy and Terese Catarame, Teagasc, The National Food Centre, Ireland

The microbiological analysis of food has an important role in assessment of the quality and safety of foods. There is a direct relationship between bacterial numbers and product shelf life as growth of bacteria can result in organoleptic changes in the food, including off-colours and off-odours, rendering it unacceptable to…

Prediction of pH during food formulation

31 January 2005 | By Tim Brocklehurst and David Hibberd, Food Materials Science Division, Institute of Food Research

As part of a study into the effect of food structure on microbial growth, a need for accurate prediction of the chemistry of the food environment was identified. The project described here aimed to develop tools to predict the local pH and concentration of organic acids in products from the…

Steaming ahead

31 January 2005 | By Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG

Worldwide membership of EHEDG stands at 50 corporate members and 380 individuals representing 350 companies/institutions in the field of manufacturing (equipment and food), supplier/ consulting services, research and education. Priorities in 2005 are to involve more local food manufacturers both as hygienic engineering concept practitioners and developers; to grow and…

Global listing program

31 January 2005 | By Kenji Yano, Ph. D., Business Unit Manager, Nonfood Compounds Registration Program, NSF International

With increased interest from food manufacturers to apply sanitary equipment design principles to their processes, many food processing equip- ment manufacturers now design and construct equipment with food safety in mind. Some of these considerations include the following:

Microbiological standards in cocoa bean processing

31 January 2005 | By Andrew Snelson, Site Microbiologist, Cadbury Trebor Bassett

In a food processing environment, microbiology is an essential focus to ensure the safety of the end food product. In this article Andrew Snelson explains the processes that ensure microbiological safety during cocoa bean processing. Cocoa butter and cocoa liquor are extracted from the seed of the Theobroma cocoa tree.…