news
Hepatitis A: EFSA and ECDC publish a joint rapid outbreak assessment
29 May 2013 | By EFSA
EFSA is working closely with ECDC to help identify the origin of the recent outbreak of Hepatitis A virus infection...
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IAFP announces 2013 award recipients
15 May 2013 | By IAFP
The awards recognise excellence in food safety by organisations and individuals and will be presented at IAFP 2013...
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Foreign body complaints in the food and drink industry
26 April 2013 | By Mike Edwards, Microscopy Section, Department of Chemistry and Biochemistry, Campden BRI and EHEDG affiliate
Foreign bodies form the biggest single cause of consumer complaints received by many food and drink manufacturers, retailers and enforcement authorities. The accidental inclusion of unwanted items may sometimes occur in even the bestmanaged processes. Foreign bodies in foods are therefore quite rightly a matter of concern to all food…
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Pork quality and carcass chilling
26 April 2013 | By Lars Kristensen, Section Manager, Danish Meat Research Institute
Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety. The carcass temperature just before chilling is normally in the range of 39 – 40°C, and the goal…
news
Hepatitis A: EFSA and ECDC publish a joint rapid outbreak assessment
16 April 2013 | By EFSA
FSA is working closely with ECDC to help identify the origin of the recent outbreak of Hepatitis A virus infection...
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Coupling NIR spectroscopy and chemometrics for the assessment of food quality
28 February 2013 | By Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’
In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid…
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Study calls for new research on E.coli in cattle
26 February 2013 | By Food Standards Agency (FSA)
A report has recommended that the use of livestock feed additives and cattle vaccines should be investigated...
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Food Grade Lubricants supplement 2013
26 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Dispelling the myths surrounding food grade lubricants (Sarah Krol, Managing Director, Food Equipment & Nonfood Compounds, NSF International)Certifying food grade lubricants as halal (Kamarul Aznam Kamarozaman, Editor, HalalMedia.net)Food Grade Lubricants Roundtable
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Food Safety supplement 2013
22 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Antibiotic resistance: a major concern for food safety (Dr Hilde Kruse, Programme Manager Food Safety, WHO Regional Office for Europe)Meat contamination in Europe (Helen Bahia, Editor, New Food)CIP tank farm arrangements (Knuth Lorenzen, EHEDG President)
whitepaper
Advanced mycotoxin testing system
ToxiMet has developed a platform technology that can be used by non-scientists and can be applied to the analysis of many substances in food safety and quality.
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Water reuse and recycling in the food industry
11 January 2013 | By Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI
Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness…
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15th Anniversary Supplement
8 November 2012 | By Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma
This free to view 15th Anniversary Supplement is sponsored by
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The chemistry of beer
6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis
It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…
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Application of vacuum in the food industry
6 November 2012 | By Frank Moerman, European Hygienic Engineering & Design Group and Nico Desanghere, Sterling Fluid Systems
Vacuum allows processes to be performed that cannot otherwise be done under atmospheric conditions. Moreover, it offers a huge advantage in the processing of heat and oxygen sensitive materials. There are numerous applications in the food industry that rely on vacuum. The vacuum required in the food industry extends in…
whitepaper
Resolving quality issues in food manufacturing with advanced data analysis
Multivariate data analysis tools help manufacturers get deeper insights and make sense of their complex data, from understanding raw material properties to identifying critical process variables and the relationships between them which affect quality.
