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27 October 2014 | By Christian James and Stephen J. James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…
27 October 2014 | By Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup
With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs…
27 October 2014 | By Sarah Howarth, Scientific Committee Member, IFST
If we were to ask a lay person to provide a definition of food contaminants, we would expect something along the lines of: a product which cannot be eaten or used; something which is harmful; a material which should not be present; poisonous; and polluted. These definitions communicate a rather…
27 October 2014 | By Reha O. Azizoglu, Lisa Gorski and Sophia Kathariou, North Carolina State University
Human illness due to Listeria monocytogenes (listeriosis) has been mostly frequently attributed to highly processed, cold-stored, ready-to-eat foods such as deli meats, seafood, soft cheeses and other dairy products. However, the first outbreak of listeriosis to confirm foodborne transmission of L. monocytogenes (Maritime Provinces outbreak, 1977-1981) involved produce (coleslaw). In…
11 September 2014 | By European Food Information Council
According to a report by the European Commission Directorate-General, EUROSTAT, over 125 million people in Europe were at risk of poverty or social exclusion in 2012. The Commission has pledged to bring at least 20 million people out of poverty and social exclusion by 2020. Research programmes in this area…
8 September 2014 | By The Food Standards Agency
The Food Standards Agency has confirmed its plans for publishing the quarterly results from its survey of campylobacter on shop-bought chicken...
With featured articles from NSF International on the guidelines for segregation within production and from the H1 Global Food Lubricants Workgroup at ELGI on the future of lubricants in food production...
In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known…
2 September 2014 | By Gerhard Hauser, Chairman, EHEDG
In January 2014 the revised and completed 2nd edition of the EHEDG guideline Doc. 18 ‘Chemical Treatment of Stainless Steel Surfaces’ was published on the EHEDG website. The 1st edition (August 1998) had been prepared on behalf of EHEDG and 3-A. It dealt with ‘Passivation of Stainless Steel’. The attributes…
Near-infrared spectroscopy, combined with multivariate data analysis, was applied in order to distinguish wine samples according to the grape variety.
11 August 2014 | By Unilever
Figures released demonstrate how significant advances in refrigeration technology have resulted in a new generation of ice cream freezer cabinets capable of a 70% energy reduction...
6 August 2014 | By The U.S. Department of Agriculture
The U.S. Department of Agriculture's Food Safety and Inspection Service announced a critical step forward in making chicken and turkey products safer for Americans to eat...
5 August 2014 | By The Food Standards Agency
The FSA has published the first set of quarterly results from a new survey of Campylobacter on fresh shop-bought chickens...
4 August 2014 | By ExxonMobil
ExxonMobil’s solutions for the evolving refrigeration market...
Targeted to untargeted detection of contaminants and foreign bodies in food and feed using NIR spectroscopy, Quantitative determination of taurine in energy drinks by 1H NMR spectroscopy, and Quality Control Roundtable...
