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Food Safety


The future of food safety starts with hygienic design

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…

Advances in hand hygiene: Reducing contamination to food, people and the work environment

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…

Microbiological safety of chocolate confectionery products

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…

Mirror, mirror on the wall, who’s the most hygienic of them all?

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,…

Neogen Europe introduces a rapid DNA-based test for Campylobacter spp.

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.

Cisgenesis: a novel way to combat late blight

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…

Online detection of foreign bodies in packaged foods using ultrasound

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…

Neogen develops immunoaffinity column for deoxynivalenol

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.

Use of molecular techniques in the food industry

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…

The ISO 22000 series – global standards for safe food supply chains

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…

ISO 21469: is it really necessary?

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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