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3 July 2012 | By Han de Groot, Executive Director, UTZ CERTIFIED
More and more people are getting familiar with the word sustainability. It is after all everyone’s future that is at stake. Although the concept sustainability is winning terrain, it is still not a ‘reason to buy’ for consumers. Only five per cent are willing to pay more for a product…
7 May 2012 | By Lilia M. Santiago-Connolly, Senior Manager Food Safety, Heinz North America and Kurt E. Deibel, Chief Quality Officer, Heinz North America
Food manufacturers in the US regulated by the Food & Drug Administration (FDA) are preparing for forthcoming challenges related to the Food Safety Modernisation Act (FSMA) which was signed into law by President Obama on 4 January 2011. The globalisation of the food supply, the aging population and an improved…
2 May 2012 | By Delphine Chasseriaud, Kim Yeomans, Flemming Skou
CIP station: Technology for high security and hygiene quality(Delphine Chasseriaud, EHEDG Member)CIP cleaning of processed food fouled membrane installations is a process step(Kim Yeomans & Flemming Skou, EHEDG Members)
The moisture content of materials plays a very significant role both in the pharmaceutical and food industries, because it has a direct influence on product quality and the processing of semi-finished and end products.
30 April 2012 | By Elli Amanatidou, Higher Scientific Officer, Chemical Safety Division Mycotoxins, Food Standards Agency
This article is an introduction to mycotoxins, providing general information on mycotoxin potential health effects, control measures and due diligence for businesses. Mycotoxins are ubiquitous in nature. According to the Food and Agriculture Organisation of the United Nations (FAO), at least 25 per cent of the world’s food crops are…
30 April 2012 | By Martin D’Agostino, Microbiologist, The Food and Environment Research Agency
Over the years, there has been a great increase in the number of PCR based assays for foodborne pathogen detection. For example, a very basic search for ‘salmonella food PCR assay’ using the PubMed.gov database will produce over 600 results. Clearly, this has led to a huge choice of PCR-based…
18 April 2012 | By Food Standards Agency (FSA)
Tenders invited to carry out enhanced molecular-based surveillance and source attribution of campylobacter infections...
2 April 2012 | By instinctivepr
Food operators are being warned of an apparent crackdown by EHOs, and encouraged to do everything they can to eliminate E.Coli...
8 March 2012 | By EFSA
EFSA & ECDC have published their annual report on zoonoses & food-borne outbreaks...
6 March 2012 | By Astrid Stevik, Research Scientist, SINTEF
In 2007, the Norwegian Research Council and several other funders enabled the (so far) largest competence building project in Norway within superchilling of fresh food, KMB Competitive Food Processing in Norway. SINTEF Energy Research has conducted the work together with dedicated industrial and research partners, and after five years of…
5 March 2012 | By Anett Winkler and Dirk Nikoleski, EHEDG Members
Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed…
5 March 2012 | By Jon Wilson, Projects and CI Manager, National Starch and Simon Mason, Site Manager, National Starch
National Starch Food Innovation is a leading global supplier of nature-based functional and nutritional ingredients, starch and sweetener solutions to the food and beverage industries. With more than 10,000 employees, the company is active in approximately 50 countries, operating a worldwide network of manufacturing facilities, ingredient development centres and sales…
5 March 2012 | By Food Standards Agency (FSA)
Tenders invited to investigate whether modified atmospheric packaging (MAP) can reduce campylobacter numbers on raw chicken...
27 February 2012 | By Jessica Evans, Gun Wirtanen, Satu Salo, Ricardo F. Luna
How are lubricants affected by food safety regulations? (Jessica Evans, Business Unit Manager, Nonfood Compounds, NSF International)Microbial limits for food processing surfaces (Gun Wirtanen & Satu Salo, VTT Expert Devices)Past, present and future of food safety (Ricardo F. Luna, Senior Quality Specialist, Nestec SA)
4 January 2012 | By John Holah and Edyta Margas, Campden BRI and Robert Hagburg, Benjamin Warren, Judy Fraser-Heaps and Sara Mortimore, Land O’Lakes
This article introduces concepts and ideas about the nature and potential control of microbiological cross-contamination in a food manufacturing environment. The concepts and opinions shared do not necessarily represent the policies and/or programs used by the companies represented by the authors. Microbiological cross-contamination has been a contributing factor to several…
