news
E.Coli crackdown high on EHO agenda?
2 April 2012 | By instinctivepr
Food operators are being warned of an apparent crackdown by EHOs, and encouraged to do everything they can to eliminate E.Coli...
List view / Grid view
Manufacturing
news
EFSA and ECDC zoonoses report: Salmonella in humans continues to decrease, Campylobacter increasing
8 March 2012 | By EFSA
EFSA & ECDC have published their annual report on zoonoses & food-borne outbreaks...
article
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…
article
On-line NIR for monitoring and control of fat in batches of meat trimmings
5 March 2012 | By Jens Petter Wold, Nofima AS
In the meat industry, the profit margins are small and profitability depends on optimal utilisation of the carcasses. From slaughter to final product, the industry controls much of the production according to certain quality criteria such as muscle quality, fat and connective tissue content. One of the main products from…
news
Research call: effect of MAP on campylobacter
5 March 2012 | By Food Standards Agency (FSA)
Tenders invited to investigate whether modified atmospheric packaging (MAP) can reduce campylobacter numbers on raw chicken...
article
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…
article
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,…
article
Application of non-destructive techniques for the monitoring of red wine fermentation
4 January 2012 | By Susanna Buratti and Gabriella Giovanelli, Department of Food Science and Technology, University of Milan
The rapid pace of change in the wine industry calls for fast methods providing real time information in order to assure the quality of the final product. NIR and MIR spectroscopy combined with sensory-instrumental methods (electronic nose and electronic tongue) can provide an ideal solution to monitor molecular and sensory…
news
IAFP’s European Symposium on Food Safety call for submissions
14 November 2011 | By IAFP
The 2012 IAFP European Symposium on Food Safety will be held in Warsaw, Poland, May 21–23, 2012...
article
Conveyor belt standards
1 November 2011 | By Helen Difford, New Food Editor
Food contact materials are all materials and articles that are intended to come into contact with foodstuffs, as well as those in contact with water intended for human consumption. As a general rule, FDA legislation is based on positive lists and maximum quantities of substances to be used, while EU…
news
FDA publishes report on cantaloupe listeria monocytogenes contamination
23 October 2011 | By U.S. Food & Drug Administration (FDA)
Report includes factors potentially contributing to the contamination of fresh, whole cantaloupe...
news
Update on E.coli O104 outbreaks
11 October 2011 | By Food Standards Agency
The European Commission has amended the list of certain seeds, sprouted seeds, and beans prohibited from import to the European Union from Egypt...
article
Food Grade Lubricants supplement 2011
12 September 2011 | By Jessica Evans, Nonfood Compunds Registration Manager, NSF
Reduce chemical hazards in your food processing facility by Jessica Evans, Nonfood Compunds Registration Manager, NSF
article
NIR and class-modelling methods for brand protection in food and beverages
6 September 2011 | By Professor Gerard Downey, Teagasc Food Research Centre Ashtown
The penetration of on-line NIR equipment in the food processing industries continues to grow as companies realise the full potential of this technique. For the most part, it is deployed to monitor concentrations of key components in a raw material or finished food product and, with the use of feedback…
article
Automation in the food industry
6 September 2011 | By Phil Hoden, Division Reliability Manager, PepsiCo International
Highly competitive retailers constantly squeezing down prices, rising raw material costs and soaring utility charges in a labour-intensive manufacturing environment; why shouldn’t food manufacturers look towards automating their manufacturing processes? Automating food production can reap many benefits. The ability to replicate the appearance and quality of a product with the…
