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Persistence of listeria monocytogenes in equipment and premises

4 January 2012 | By Brigitte Carpentier, Senior Scientist, ANSES and Olivier Cerf, Professor Emeritus, Alfort Veterinary School

Severe listeriosis (which can cause meningitis, septicemia, or still birth) is an infrequent foodborne illness. Yet, because of its high lethality (between 15 and 30 per cent) its causal agent, Listeria monocytogenes, is perceived as a major threat. Outbreaks of listeriosis were not overly common over the last 30 years,…

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Hygienic design requirements for components in hygienic and sterile processes

4 January 2012 | By Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves

The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common…

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In a nutshell: Tim Lawruk, Market Manager Food Safety, SDIX

4 January 2012 | By Tim Lawruk, Market Manager Food Safety, SDIX

SDIX is a biotechnology company, founded in 1990, whose portfolio includes food safety, supplying rapid pathogen test technologies. SDIX also designs, develops and commercially produces antibodies. In the life science market, SDIX’s technology and capabilities are being used to help discover disease mechanisms, facilitate development of new drugs, and provide…

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Food Safety Supplement 2011

2 November 2011 | By Rudolf Krska, Kurt Brunner, Terry Koerner, Laurence Blayo

Rapid methods for food analysis (Rudolf Krska & Kurt Brunner, Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln) University of Natural Resources and Life Sciences Vienna, Vienna University of Technology and Terry Koerner, Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Canada) Investing in people to face the…

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Safe food and prosperity for people and the planet: What can we do now?

1 November 2011 | By Dr. Katherine Flynn, Lead Editor, People, Planet, Prosperity and the Food Chain

Huub Lelieveld and I first discussed People, Planet, Prosperity and the Food Chain when we found we were the only two vegetarians at a fixed plate dinner where the main course was chicken. Soon we were discussing the need for a 360 degree paradigm shift in the way not only…

E. coli
E. coli
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Update on E.coli O104 outbreaks

11 October 2011 | By Food Standards Agency

The European Commission has amended the list of certain seeds, sprouted seeds, and beans prohibited from import to the European Union from Egypt...

Food Grade Lubricants Supplement
Food Grade Lubricants Supplement
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Food Grade Lubricants supplement 2011

12 September 2011 | By Jessica Evans, Nonfood Compunds Registration Manager, NSF

Reduce chemical hazards in your food processing facility by Jessica Evans, Nonfood Compunds Registration Manager, NSF

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Stability of pork during frozen storage

6 September 2011 | By Lene Meinert, Consultant, Danish Meat Research Institute

Freezing is a well-known and widespread preservation method, prolonging the shelf-life of meat and many other food items. Freezing is popular, as it allows meat to keep a close-to-fresh quality for a long time, and it also allows long distance transports. However, depending on the time and temperature combinations during…

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Emerging challenges and trends in UHT processing of milk and other dairy products

6 September 2011 | By Marina Witthuhn, Jörg Hinrichs and Zeynep Atamer, Universität Hohenheim, Institute of Food Science and Biotechnology, Department of Dairy Science and Technology

In order to obtain safe dairy products with a long shelf-life, heating processes have been designed to ensure the necessary inactivation of the indigenous microbial flora. One of the methods is the ultra-high temperature (UHT) processing of milk which has become widespread since the implementation of aseptic packaging processes1. Nowadays,…

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The optimisation of freeze drying processes

6 September 2011 | By Javier Silanes Kenny, Associate Principal Scientist, Soluble Coffee Process Optimisation, Kraft Foods

From its infancy to today, lyophilisation has seen a constant but very slow evolution. Indeed, the techniques that we utilise today differ very little to those used industrially, after its development as a viable technique for the preservation of serum during World War II. Its application to pharmaceuticals and from…

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Problems with plate heat exchangers

6 September 2011 | By Wouter N.A. Burggraaf, Burggraaf & Partners B.V.

In the food industry, plate heat exchangers are often used for cooling or heating liquid food products. Plate heat exchangers are relatively cheap and can also be applied for heat recovery. The industry has tried to solve a number of food safety problems, but it has not succeeded in all…

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Rapid and automated screening of priority β-agonists in urine using high resolution LC-MS technology

6 September 2011 | By Thorsten Bernsmann and Peter Fürst, Chemical and Veterinary Analytical Institute, and Michal Godula, Thermo Fisher Scientific

Beta-agonists (β-agonists) are synthetically produced compounds that are widely known for their bronchodilatory and tocolytic effects. At higher doses, these substances also have anabolic effects and can promote live weight gain in food producing animals. Clenbuterol is the most commonly used β-agonist for growth-promoting purposes, despite the fact that there…