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Detecting bacterial spores in soup manufacturing

10 September 2009 | By A.C.M van Zuijlen & S.J.C.M Oomes, Unilever R&D; P. Vos, Check-Points B.V. and S. Brul, University of Amsterdam

Spores from mesophilic aerobic sporeforming bacteria (Bacillus) are sometimes able to survive the thermal process of commercial sterile products and sporadically cause spoilage or food poisoning. Because of an increasing demand for more fresh products, ideally the processing temperatures should be tailored to inactivate the actual spore load rather than…

Hyperspectral chemical imaging maps food composition in laboratory and on-line

10 September 2009 | By T. Hyvärinen & H. Karjalainen, SPECIM, Spectral Iimaging Ltd; D. Nilsson, Umbio AB and K. Lynch, Gilden Photonics

Hyperspectral imaging combines digital imaging with precise spectral information in each image pixel. It enables composition mapping in food and agricultural raw materials and products based on differences in the spectral signatures of the various chemical ingredients. Advances in hyperspectral cameras and image processing solutions are now making hyperspectral imaging…

Online detection of foreign bodies in packaged foods using ultrasound

10 September 2009 | By Gauri S. Mittal, Professor, School of Engineering, University of Guelph

The presence of foreign bodies (FBs) in processed foods is one of the major concerns of the food industry, and their detection and identification are important in quality assurance and safety. An FB is any undesirable piece of solid matter present in a food product. When foods are manufactured or…

New Debris Exclusion Features of Automated Colony Counter Saves Food Manufacturers Money by Rapidly Detecting Hazardous Organisms

4 August 2009 | By Synbiosys

Synbiosis, a world-leading manufacturer of automated microbiological systems, is pleased to announce its ProtoCOL automated colony counter offers new features to exclude food debris from the count. This makes counting faster and more reliable, ensuring microbiologists can easily determine the levels of bacteria or moulds in food earlier, thus avoiding…

Neogen develops immunoaffinity column for deoxynivalenol

11 July 2009 | By Neogen Europe

Neogen Europe Ltd. announced the introduction of a new immunoaffinity column for the analysis of deoxynivalenol (DON, vomitoxin) in a range of foods by high performance liquid chromatography (HPLC), ELISA, GC-MS and other analytical methods.

Use of molecular techniques in the food industry

1 June 2009 | By Mieke Uyttendaele and Andreja Rajkovic, Laboratory of Food Microbiology and Food Preservation, Ghent University

Microbial analysis in foods is an integrated part of management of microbial safety in the food chain. Both competent authorities and individual food business operators use microbial analysis for monitoring of the actual situation and trend analysis in order to detect emerging risks. For compliance testing to defined microbiological criteria…

An excellent track record

1 June 2009 | By An interview with Ian Davidson of Exxon Mobil Lubricants & Petroleum Specialities

In the first of a two part series interview, Helen Difford, New Food, speaks with Ian Davidson of Exxon Mobil Lubricants & Petroleum Specialities about the company’s current role in the food industry.

New developments in low field NMR for the characterisation of food microstructure

1 June 2009 | By Matthieu Adam-Berret and François Mariette, Cemagref & Université européenne de Bretagne

Fats are present in most food products and they have a significant importance for fat-containing products such as chocolate and butter. The physical properties of fats depend on the polymorphic behaviour and inter-solubility of their major triacylglycerol components and the phase behaviour of these mixtures is of paramount importance for…

Membrane emulsification: how to get from basics to business

1 June 2009 | By Jeroen Willemsen, Manager Business Development, Food Technology Centre, Wageningen UR and Verena Eisner Researcher Separation Technology, Food Technology Centre, Wageningen UR

Consumer expectations of product quality for food emulsions drive the industry to continuously invest in new production methods. Membrane emulsification (ME) has been known for many years and its potential is emphasised in numerous scientific publications. ME is said to ensure highly controlled production of particulates and be a more…

The ISO 22000 series – global standards for safe food supply chains

1 June 2009 | By Jacob Færgemand, Sales and Technical Director Food, Bureau Veritas Certification

The launch in September 2005 of the ISO 22000 series, developed by ISO technical committee ISO/TC 34, Food products, signalled the arrival of a truly global option for ensuring safe food supply chains. This article gives a technical overview of the different standards in the series and how they can…

ISO 21469: is it really necessary?

1 June 2009 | By Sid Stone, Managing Director, InS Services

Some of you may have read details of the standard ISO 21469 which covers ‘Safety of Machinery - Lubricants with Incidental Product Contact - Hygiene requirements,' and may wonder why the food industry or the lubricants industry need yet another standard to which they should adhere.