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Adenosine triphosphate (ATP) is a compound found in every living cell and can be used as an indicator to determine if a surface was properly sanitised. ATP devices are utilised to detect the presence of bacteria and organic/food residue on surfaces. This study was directed by NSF International, performing comparison…
28 October 2015 | By Michael Govro, Technical/QA Manager, NSF International
This article discusses the current state of traceability and product recalls, the effects of regulation and voluntary industry standards on traceability, what to expect from a traceability audit and what systems ensure traceability.
28 October 2015 | By Michelangelo Pascale, Senior Researcher at the Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR)
Mycotoxins are natural contaminants of several agricultural products and derivatives produced as secondary metabolites by several filamentous fungal species. Their presence in food and feed can cause serious risks to human and animal health due to adverse toxic effects; therefore maximum permitted levels have been fixed for the major occurring…
28 October 2015 | By Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH
Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations.
21 October 2015 | By Victoria White
Suppliers of frozen foods are being encouraged to consider expanding their business horizons, following research which suggests there is a gap in the airline market for their products...
9 October 2015 | By Victoria White
The company’s new facility in Richmond, Virginia, will provide the company’s American customers with a more efficient distribution service...
6 October 2015 | By Victoria White
Intertek has launched the testing facility for all poultry processors and manufacturers, to support the supermarket industry and help reduce cases of Campylobacter food poisoning...
5 October 2015 | By Victoria White
The farm assurance programme focuses on milk quality, food safety and animal welfare, and ensures all 12,700 Arla farmers are assessed to the same standards...
Cleaning is a critical step in the management of food safety. Consequently, the correct selection of cleaning equipment by the food manufacturing and food service industries is essential to minimise the risk of product contamination, and aid compliance to relevant regulatory, guidance and standard requirements.
29 September 2015 | By Victoria White
Aflatoxin M1 is one of a range of mycotoxins produced by fungi which can cause adverse effects in humans and animals, including some types of cancer...
25 September 2015 | By Victoria White
The Global Food Safety Centre will leverage insights and expertise from over 60 Mars partnerships, dedicated to innovative, sustainable and responsible food safety practices...
24 September 2015 | By Key Technology
With unprecedented full object surface coverage, multi-sensor data fusion and the highest resolution cameras and laser sensors available on a digital sorter, VERYX achieves new levels of detection and discrimination of foreign material and product defects...
23 September 2015 | By Victoria White
The UK poultry market continued to expand at an impressive rate in 2014, but this upward trend is being threatened by recent revelations regarding the prevalence of campylobacter in supermarket chicken...
17 September 2015 | By Victoria White
SonoSteam uses a combination of steam and ultrasound to kill microorganisms such as Campylobacter on the skin and internal cavities of chicken...
16 September 2015 | By ROCOL
ROCOL Lubricants has received Halal certification for products from its FOODLUBE® range...
