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12 May 2010 | By 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…
23 March 2010 | By Oxoid
Oxoid has launched Brilliance™ CampyCount Agar, a new, highly selective, easy-to-read chromogenic medium specifically designed for the identification and enumeration of Campylobacter jejuni and Campylobacter coli in poultry and related samples.
22 February 2010 | By Debra Smith, Research Manager, Food Hygiene Department, Campden BRI
The importance of hand hygiene in the transmission of infection in the medical field has been recognised since Semmelweis's observations in 1847 that the implementation of hand washing brought about a reduction in the deaths of women from puerperal fever1. In the food industry, links between food workers and the…
22 February 2010 | By Olga Szulecka, Sea Fisheries Institute, Gdynia
At present, food safety is one of the main priorities among European Union policies. The very significant element of food safety is traceability, i.e. "the ability to trace and follow a food, feed, food-producing animal or substance intended to be, or expected to be incorporated into a food or feed,…
12 December 2009 | By Anett Winkler, Corporate Microbiology, Kraft Foods R&D
For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms[1]. A water activity of…
27 November 2009 | By Dr. John Holah, Head of Food Hygiene, Campden BRI
Whilst we believe that food safety is a major issue in the food industry, it rarely features in the press; hygiene in the healthcare sector, particularly related to the control of healthcare acquired infections (HAI’s), is, however, rarely out of the media. With the media attention focused on healthcare hygiene,…
26 November 2009 | By Neogen Europe
Neogen Europe has expanded its line of food allergen test kits to include a quantitative test for mustard.
6 November 2009 | By Neogen Europe
Neogen Europe Ltd has introduced GeneQuence® Campylobacter, a new DNA hybridization test for the detection of Campylobacter spp. GeneQuence Campylobacter qualitatively detects Campylobacter spp. in whole chicken carcasses following only 48 hours of enrichment in patented Campy-Cefex culture media.
10 September 2009 | By Ian Davidson, Exxon Mobil Lubricants & Petroleum Specialities
The second and concluding part of New Food's interview with Ian Davidson, Exxon Mobil Lubricants & Petroleum Specialities, discusses what the future will bring both for the company and for the industry.
10 September 2009 | By Anton Haverkort, Senior Researcher, Wageningen University and Research Centre
In most countries with temperate climates, cereal, notably wheat, is the most important arable crop. In a few countries such as the Netherlands, potato dominates. In the European Union, over 50 million hectares of wheat is grown against approximately two million hectares of potato, yielding some 70 million tons of…
10 September 2009 | By Gauri S. Mittal, Professor, School of Engineering, University of Guelph
The presence of foreign bodies (FBs) in processed foods is one of the major concerns of the food industry, and their detection and identification are important in quality assurance and safety. An FB is any undesirable piece of solid matter present in a food product. When foods are manufactured or…
11 July 2009 | By Neogen Europe
Neogen Europe Ltd. announced the introduction of a new immunoaffinity column for the analysis of deoxynivalenol (DON, vomitoxin) in a range of foods by high performance liquid chromatography (HPLC), ELISA, GC-MS and other analytical methods.
1 June 2009 | By Mieke Uyttendaele and Andreja Rajkovic, Laboratory of Food Microbiology and Food Preservation, Ghent University
Microbial analysis in foods is an integrated part of management of microbial safety in the food chain. Both competent authorities and individual food business operators use microbial analysis for monitoring of the actual situation and trend analysis in order to detect emerging risks. For compliance testing to defined microbiological criteria…
1 June 2009 | By Jacob Færgemand, Sales and Technical Director Food, Bureau Veritas Certification
The launch in September 2005 of the ISO 22000 series, developed by ISO technical committee ISO/TC 34, Food products, signalled the arrival of a truly global option for ensuring safe food supply chains. This article gives a technical overview of the different standards in the series and how they can…
1 June 2009 | By Sid Stone, Managing Director, InS Services
Some of you may have read details of the standard ISO 21469 which covers ‘Safety of Machinery - Lubricants with Incidental Product Contact - Hygiene requirements,' and may wonder why the food industry or the lubricants industry need yet another standard to which they should adhere.
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