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In a nutshell: Mario Becker, Sartorius Group

6 September 2011 | By Mario Becker, VP Marketing and Product Management, PAT & Automation, Sartorius Group

Founded in 1870, the Sartorius Group is an international leading laboratory and process technology provider focused on the biopharma, pharma and food and beverage industries. In their strategy to help customers efficiently implement complex lab and production processes, Process Analytical Technology (PAT) is an essential contribution to process and quality…

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Agency updates advice on E. coli O104

21 July 2011 | By Food Standards Agency

The Food Standards Agency has changed its precautionary advice to consumers following the recent outbreaks of E. coli O104:H4...

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E. coli O104 Session to be held at IAFP 2011

12 July 2011 | By International Association for Food Protection (IAFP)

IAFP will hold a Late Breaking Session titled “E. coli O104 Outbreak in Europe – Update and Dialogue” on Tuesday, 2nd August...

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Update on E.coli O104 outbreaks

7 July 2011 | By Food Standards Agency

The European Commission has confirmed details of the withdrawal from sale of certain batches of fenugreek seeds sourced from Egypt...

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EFSA publishes report from its Task Force on the E. coli O104:H4 outbreaks

5 July 2011 | By EFSA

Investigations to track down the possible source of the French and German outbreaks of E. coli O104:H4...

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Scientific Information Bulletins (SIBs) address food science issues

1 July 2011 | By IUFoST

IUFoST released a Scientific Information Bulletin (SIB) on the topic of Shiga Toxin Producing Escherichia coli...

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EFSA sets up European task force to help investigate French E.coli outbreak

26 June 2011 | By EFSA

EFSA are setting up a task force to coordinate investigations to track down the source of any contaminated sprouted seeds...

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EFSA stands ready to provide scientific assistance to European Commission and Member States on French E.coli outbreak

25 June 2011 | By EFSA

Scientists at the EFSA are closely monitoring the latest E.coli outbreak...

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Open innovation and technology scouting

13 May 2011 | By Simon Woolford, Jasper Peters & Matt Hogan, Mars

Open innovation has grown as a topic of interest over the last few years – the phrase is broad and ambiguous enough that many people have claimed its importance for doing business in the new millennium, while at the same time drawing very different meanings from the term. Chesborough coined…

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Screening of acrylamide contents in potato crisps using VIS and NIR technology

13 May 2011 | By Vegard H. Segtnan and Svein H. Knutsen, Nofima AS, The Norwegian Institute of Food, Fisheries and Aquaculture Research

Acrylamide is considered a potential carcinogen and is present at elevated concentrations in different types of heat-treated foods. It is formed during baking, frying and roasting of raw materials from plant origin, particularly potatoes and cereals. Acrylamide is one of the reaction products in the Maillard reaction between the acrylamide…

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Flexible solutions for every application

7 March 2011 | By METTLER TOLEDO

With ISO 22000 set to become the global HACCP based international food safety standard, pressure is on food manufacturers to ensure their production lines can meet these demands...

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New EHEDG Subgroup on Conveyor Systems

3 March 2011 | By Jon J. Kold, Regional Chairman EHEDG Denmark and Chairman of the EHEDG, Subgroup Conveyor Systems

A new guideline for the hygienic design of conveyor systems will be based on solid Danish and European experiences with hygienic design of conveyor systems to be used in the food industry. In January 2011, the newest EHEDG Subgroup Conveyor Systems became active at a large kick-off seminar, which took…

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Food Grade Lubricants: Invest now, save in the future

3 March 2011 | By Jessica Evans, NSF Nonfood Compounds, Registration Manager, NSF

On 4 January 2011, United States President Barack Obama and Congress passed the Food and Drug Administration Food Safety Modernisation Act into law. This measure reflects a significant change in the United States food safety laws. This legislation mandates preventive measures by growers, processors and distributors, providing for increased inspections…

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Monitoring the shelf life of minced beef meat using NIR and MIR spectroscopy

3 March 2011 | By Nicoletta Sinelli and Ernestina Casiraghi, DiSTAM, Department of Food Science and Technology, Università degli Studi di Milano

The meat processing industry has shown an increasing demand for fast and reliable methods to determine product quality characteristics during the last few decades. Traditional quality analyses based on chemistry and microbiology have several drawbacks, the most significant of which are low speed, use of chemical products, high manual dexterity,…

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Ensuring global food safety through multi-residue monitoring of pesticides

15 December 2010 | By Gerry Broski, Food Safety Director, Thermo Fisher Scientific and Renzo Boni, Laboratory Manager, Conserve Italia

There are currently over one thousand recognised pesticides utilised in the production of foodstuffs worldwide, with the requirement for pesticide usage growing as consumer demand for food at a low cost and out of season increases. With pesticides such as lindane and carbendazim linked with cancer, fertility problems and hormone…

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