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13 June 2008 | By Sarah Krol, Business Unit Manager, NSF International
Increasingly, food safety regulators worldwide are increasing the enforcement of safety and hygiene requirements at the processor level. In recent years, food contaminations occurring at processing facilities have heightened public concerns about widespread foodborne illness outbreaks resulting from a single contamination incident.
13 June 2008 | By Eduard Stempfel, Product Application Specialist, Team Leader R&D Services Bern, Shell Global Solutions
As food safety rises to the top of the agenda of food and beverage manufacturers, regulatory bodies and governments again and again, Eduard Stempfel, Shell’s Food Sector Product Application Specialist discusses the lubricants industry’s response to these trends for food grade lubricants and the need for the new ISO 21469…
13 June 2008 | By Tadeusz Matuszek, Gdansk University of Technology
In this article, a glimpse of theory and basic information regarding the pump data assumptions, together with the hygienic features of its elements, has been considered. It has been stressed that the main criteria for the decision taken with respect to the practical application of the variety of hygienic pump…
13 June 2008 | By J. P. M. van Duynhoven, Gert-Jan W. Goudappel, Elena Trezza, Adrian M. Haiduc, Franck Duval, Wladyslaw P. Weglarz, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands
NMR is a versatile tool for structural assessment of food materials and this pertains in particular for its benchtop and hand-held implementations. Such “small NMR” equipment can literally be deployed in all phases of foods innovation. This is illustrated by several industry examples.
13 June 2008 | By Maddalena Querci, Hermann Broll and Guy Van den Eede, European Commission, DG Joint Research Centre, Institute for Health and Consumer Protection, Biotechnology and GMOs Unit
GMO detection and analysis in its broader sense is an integral part of GMO development, breeding programmes and of subsequent seed verification programmes. It is applied in both the export and import of grain/agricultural products, for regulatory compliance of approved and unapproved events in different countries, for labelling requirements, quality…
28 February 2008 | By D. De Smet, S. De Saeger and C. Van Peteghem, Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Food Analysis, Belgium
This article highlights the possibility of using molecularly imprinted polymers (MIPs) for the selective extraction of mycotoxins in food, instead of immunoaffinity columns which are based on the binding of an analyte, to the corresponding antibody. An overview of MIPs, developed for mycotoxin analysis, will be presented.
28 February 2008 | By Marjeta Candek-Potokar, Agricultural Institute of Slovenia and Maja Prevolnik, University of Maribor, Faculty of Agriculture, Maribor, Slovenia
Meat quality has many different meanings. To some, quality refers to aspects of the carcass in respect to weight, fat cover and distribution, muscling/conformation and bruising. To others, quality refers to aspects such as chiller assessment attributes ie. meat colour, intermuscular fat colour and marbling. In pork, the attention of…
Important tasks of the fruit juice industry are to protect the good and healthy image for its whole product range and protect the market against any unserious producers. In order to assure fair competition, safe products and consumer satisfaction, the fruit juice industry has installed independent and centralised control bodies…
28 February 2008 | By Pramod.V. Mahajan, Oliveira, F.A.R., Montanez, J.C., and Iqbal, T., Department of Process and Chemical Engineering, University College, Cork, Ireland
Ready-to-eat, fresh-cut consumer products are one of the few segments within the industry that has shown consistent growth within the last few years. Cutting however, increases senescence rate and the shelf life of the products can be very limited. Modified atmosphere packaging (MAP), combined with a good cold chain can…
28 February 2008 | By Dr. Mark Buecking, Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Germany
The determination of organic trace compounds in food analysis is of major importance for food quality and food safety aspects. Both the separation of the analyte from potential inferences in the food matrix, as well as the qualitative and quantitative determination of the target compound, are vital steps in analytical…
28 February 2008 | By Dr. John D. Marugg, Nestlé Research Centre, Quality and Safety Department, Microbiological Safety Group, Switzerland
Food manufacturers face challenges in optimising speed and efficiency, reducing product inventory, simultaneously responding to microbiological and chemical contaminants and entering the production process, via ingredients or the environment. Currently, most official or reference methods for pathogen or contaminant detection are laborious, costly, and often take a long time (3-7…
28 February 2008 | By Konrad Grob, Official Food Control Authority of the Canton of Zürich, Switzerland
In 2004, the systematic non-compliance of lids for glass jars packed with oily foods was detected and compelled authorities to factually lift existing rules. This shows that not all industry performs satisfactory self control. It was a regulatory disaster and might, 4 years later, end in another regulatory disaster, if…
28 February 2008 | By Dr. Krassimir P. Velikov, Dr. Alois K. Popp, Leonard Flendrig and Dr. Eddie Pelan, Food Structural Design, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands
Appearance is an important factor, determining the perceived product quality. Consumers usually develop strong associations through appearance and often, base their pre-purchase judgements on the appearance of the product. Colloids, because of their ability to interact strongly with light, either in simple form or organised in more complex structures, offer…
28 February 2008 | By Miriam Rodway, Secretary, Air Conditioning and Refrigeration Industry Board
You most probably rely on it for the operation of your food processing and storage systems – but how much do you know about your refrigerating equipment and the environmental obligations you have for the refrigerant they contain under UK law?
28 February 2008 | By Dr. Karen Middleton, Technical Contracts Manager, Food Hygiene Department, Campden & Chorleywood Food Research Association, UK
During manufacture, food can be exposed to microbiological cross-contamination from surfaces and air which may give rise to food spoilage and safety issues. The traditional approach to controlling such contamination has been to target specific sites within the manufacturing environment with cleaning and disinfection regimes.
