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Food Safety

 

Research for industrial implementation

6 March 2012 | By Astrid Stevik, Research Scientist, SINTEF

In 2007, the Norwegian Research Council and several other funders enabled the (so far) largest competence building project in Norway within superchilling of fresh food, KMB Competitive Food Processing in Norway. SINTEF Energy Research has conducted the work together with dedicated industrial and research partners, and after five years of…

Ensuring water quality in food processing

5 March 2012 | By Anett Winkler and Dirk Nikoleski, EHEDG Members

Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed…

Food Safety Supplement 2012

27 February 2012 | By Jessica Evans, Gun Wirtanen, Satu Salo, Ricardo F. Luna

How are lubricants affected by food safety regulations? (Jessica Evans, Business Unit Manager, Nonfood Compounds, NSF International)Microbial limits for food processing surfaces (Gun Wirtanen & Satu Salo, VTT Expert Devices)Past, present and future of food safety (Ricardo F. Luna, Senior Quality Specialist, Nestec SA)

Outbreak of Salmonella Newport

2 February 2012 | By FSA

The FSA has been notified by the HPA of an outbreak of a strain of Salmonella Newport infection that is known to have affected more than 30 people in the UK...

Beverage Supplement 2011

5 January 2012 | By Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery / Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre / Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments

Has the role of packaging changed? (Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery)Understanding coffee aroma for new product development (Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre)Taking a closer look at soft drink processing (Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments)

HACCP: The rise of the prerequisites

4 January 2012 | By John Holah and Edyta Margas, Campden BRI and Robert Hagburg, Benjamin Warren, Judy Fraser-Heaps and Sara Mortimore, Land O’Lakes

This article introduces concepts and ideas about the nature and potential control of microbiological cross-contamination in a food manufacturing environment. The concepts and opinions shared do not necessarily represent the policies and/or programs used by the companies represented by the authors. Microbiological cross-contamination has been a contributing factor to several…

Persistence of listeria monocytogenes in equipment and premises

4 January 2012 | By Brigitte Carpentier, Senior Scientist, ANSES and Olivier Cerf, Professor Emeritus, Alfort Veterinary School

Severe listeriosis (which can cause meningitis, septicemia, or still birth) is an infrequent foodborne illness. Yet, because of its high lethality (between 15 and 30 per cent) its causal agent, Listeria monocytogenes, is perceived as a major threat. Outbreaks of listeriosis were not overly common over the last 30 years,…

The right side of the law

4 January 2012 | By John Hammond, Head of Information & Legislation, Campden BRI

Food legislation is highly complex and impacts on all aspects of the food industry from production, packaging to distribution and marketing. Food laws are a vital element in industrialised and developing countries alike, ensuring the food that consumers purchase and eat is safe and has been marketed honestly. It is…

Hygienic design requirements for components in hygienic and sterile processes

4 January 2012 | By Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves

The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common…

In a nutshell: Tim Lawruk, Market Manager Food Safety, SDIX

4 January 2012 | By Tim Lawruk, Market Manager Food Safety, SDIX

SDIX is a biotechnology company, founded in 1990, whose portfolio includes food safety, supplying rapid pathogen test technologies. SDIX also designs, develops and commercially produces antibodies. In the life science market, SDIX’s technology and capabilities are being used to help discover disease mechanisms, facilitate development of new drugs, and provide…

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