List view / Grid view
2 September 2013 | By Ashlee Breitner, Muhammad Munir Chaudry
Ashlee Breitner explains how to avoid labelling confusion, Muhammad Munir Chaudry discusses halal certification guidelines for food grade lubricants, and food grade lubricant experts discuss the latest developments in our roundtable...
30 August 2013 | By Food Standards Agency (FSA)
The FSA has outlined a refreshed strategy to reduce the number of people getting ill from campylobacter...
28 August 2013 | By Ralf Stahlkopf, Chairman of the Subgroup Pumps, Homogenisers and Dampening Devices, EHEDG
The third revised edition of EHEDG Guideline Doc. 17 was finalised and published in spring 2013. This article highlights and summarises the contents of the updated document which was drafted by a team of 20 international EHEDG experts from equipment manufacturers, the food industry and academia. For more details, please…
28 August 2013 | By Daniel Cozzolino School of Agriculture, Food and Wine, University of Adelaide
The term Process Analytical Technologies (PAT) describes the field of process analysis and measurement technologies that have been expanded to include several physical, chemical, mathematical and other analytical tools used to characterise chemical and biological processes. Over the past few years, on- in- and at-line analysis, the so-called PAT technologies,…
16 August 2013 | By Food Standards Agency (FSA)
The Food Standards Agency is inviting tenders for research that will help identify the key sources of listeria...
19 July 2013 | By Food Standards Agency (FSA)
The FSA has joined forces with the BBSRC to fund two early-career fellowships in food safety...
27 June 2013 | By EFSA
The first part of EFSA’s analysis of an EU-wide baseline survey on Listeria monocytogenes published...
24 June 2013 | By Robert D. Hall, Amparo Gamero Lluna, Catrienus de Jong
Plant metabolomics – a new opportunity for quality analyses (Robert D. Hall, Managing Director, Centre for Biosystems Genomics, Group Leader Metabolic Regulation, Plant Research International)Novel yeasts, novel flavours (Amparo Gamero Lluna and Catrienus de Jong NIZO food research B.V.)
19 June 2013 | By Evangelina Komitopoulou, SGS, Larry Beuchat, Center for Food Safety, University of Georgia
Until recently, there has been a common belief that low numbers of microbial food contaminants should not be a major issue in low-water activity (aw) foods where growth does not occur. However, depending on its end usage or target population, low numbers of pathogens can lead to foodborne illness, hence…
19 June 2013 | By Roger Scheffler, EHEDG Member
Conveyor belts are an essential component of industrial food manufacturing. They can be found in almost every part of the production process – from the receiving area of raw products / live animals up to the area where finished products are packaged. Belts must be easy to clean if they…
We talk to Brian Plattner, Process Engineering Manager at Wenger Manufacturing, about extrusion and its benefits for the food industry for the creation of products with nutritional fortification and dietary supplementation.
Stainless steel conveyor belts in operation: A report from Bochumer Fleischhandel.
29 May 2013 | By EFSA
EFSA is working closely with ECDC to help identify the origin of the recent outbreak of Hepatitis A virus infection...
15 May 2013 | By IAFP
The awards recognise excellence in food safety by organisations and individuals and will be presented at IAFP 2013...
Dairy Plus Co. Ltd. in Thailand has replaced its chlorine-based disinfection system with medium pressure UV technology from Hanovia.
