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5 September 2012 | By Maxime Chevalier, EHEDG Member
Historically, maintaining the hygiene of a food process required a complete or partial disassembly and manual cleaning of every component (Cleaning out of Place: COP). The 1950’s saw the development of a method to clean the equipment without dismantling (Cleaning in Place: CIP) with the benefit of better repeatability, reduced…
5 September 2012 | By Andre Adam, Pete Martin
H1 food lubricants in the industry (Andre Adam, H1 Global Food Lubricants Workgroup Chair, ELGI3)The new Food Information Regulation – what impact will it have on your business? (Pete Martin, Head of Trading Law (EMEA) NSF International)
29 August 2012 | By Food Standards Agency (FSA)
The FSA has published a report identifying key knowledge gaps and recommending areas for future research on EHEC...
When choosing an RMM for your company, there are many factors to consider. It is critical to understand exactly what your company needs in order to perform most efficiently and effectively. When these factors drive the purchase decision, you will be able to implement the best system for your company…
8 August 2012 | By Evira
Ten listeria cases were detected among patients with febrile diarrhoea....
7 August 2012 | By Dr. Stephen Lock, PhD / Dr. Ondrej Lacina, PhD / Dr. Florian Huebner
This on-demand webinar covers the different approaches to the detection of mycotoxin contamination in food by LC-MS/MS.
5 July 2012 | By Louis Lindenberg, Wayne Daley
Focusing on packaging: the Unilever Sustainable Living Plan (Louis Lindenberg, Global Packaging Sustainability Director, Unilever)Next generation automation systems for food production (Wayne Daley, Principal Research Engineer, Georgia Tech Research Institute)
4 July 2012 | By Chahan Yeretzian, Flurin Wieland & Alexia N. Gloess, Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry and Marco Keller, Andreas Wetzel & Stefan Schenker, Bühler AG
A real-time automated process control tool for coffee roasting was developed to consistently and accurately achieve a targeted roast degree. It is based on timeresolved on-line monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster, using Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-TOF-MS). These experiments provide a detailed, real-time…
Milk is a highly perishable food so to enable it to be stored and distributed for consumption without spoilage, and without being a health risk through growth of pathogenic bacteria, it is heat treated. The most common type of heat treatment in many parts of the world is pasteurisation, which…
3 July 2012 | By François Bourdichon and Katia Rouzeau, Food Safety Microbiology, Quality and Safety Department, Nestlé Research Centre
‘Something is fishy’ is a widely used expression over a doubtful, suspicious situation, a good example of how mankind has taken advantage of microbial spoilage to assess the wholesomeness of a food product. The reduction of trimethylamine oxide to trimethylamine by bacteria associated primarily with the marine environment (e.g. Alteromonas…
3 July 2012 | By Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research
Many bacteria are able to attach to and colonise environmental surfaces by producing a biofilm, which allows the organisms to persist in the environment and resist desiccation, UV light and treatment with antimicrobials and sanitising agents. Biofilms are formed when microbes attach to a solid support and to each other…
3 July 2012 | By Olaf Heide, EHEDG Member
Food conveyor belts can be found in literally every industrial food process. Looking at them as a single item, belts may be just simple components made from steel, fabric or plastic. But they are actually quite important to ensure a smooth and trouble-free process flow. This article focuses on the…
1 May 2012 | By Mian N. Riaz, Head Extrusion Technology Program, Food Protein R&D Center, Texas A&M University and Brian Plattner, Process Engineering Manager, Wenger Manufacturing Co
Pasta is a common source of carbohydrates in our diet today. Production and consumption of pasta products vary depending on the region of the world and culinary traditions within a society. Italy ranks as the highest consumer of pasta in the world at nearly 26 kilograms per capita, which is…
1 May 2012 | By Linda Monaci, National Research Council of Italy (ISPA-CNR)
Food allergen research has considerably expanded its field of interest in recent years probably due to the increasing incidence of food allergies throughout the population. According to the last legislation issued on this issue, there is a current trend to develop reliable methods tailored to the detection of food allergens…
18 April 2012 | By Food Standards Agency (FSA)
Tenders invited to carry out enhanced molecular-based surveillance and source attribution of campylobacter infections...
