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Use of molecular techniques in the food industry

1 June 2009 | By Mieke Uyttendaele and Andreja Rajkovic, Laboratory of Food Microbiology and Food Preservation, Ghent University

Microbial analysis in foods is an integrated part of management of microbial safety in the food chain. Both competent authorities and individual food business operators use microbial analysis for monitoring of the actual situation and trend analysis in order to detect emerging risks. For compliance testing to defined microbiological criteria…

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An excellent track record

1 June 2009 | By An interview with Ian Davidson of Exxon Mobil Lubricants & Petroleum Specialities

In the first of a two part series interview, Helen Difford, New Food, speaks with Ian Davidson of Exxon Mobil Lubricants & Petroleum Specialities about the company’s current role in the food industry.

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New developments in low field NMR for the characterisation of food microstructure

1 June 2009 | By Matthieu Adam-Berret and François Mariette, Cemagref & Université européenne de Bretagne

Fats are present in most food products and they have a significant importance for fat-containing products such as chocolate and butter. The physical properties of fats depend on the polymorphic behaviour and inter-solubility of their major triacylglycerol components and the phase behaviour of these mixtures is of paramount importance for…

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Membrane emulsification: how to get from basics to business

1 June 2009 | By Jeroen Willemsen, Manager Business Development, Food Technology Centre, Wageningen UR and Verena Eisner Researcher Separation Technology, Food Technology Centre, Wageningen UR

Consumer expectations of product quality for food emulsions drive the industry to continuously invest in new production methods. Membrane emulsification (ME) has been known for many years and its potential is emphasised in numerous scientific publications. ME is said to ensure highly controlled production of particulates and be a more…

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The ISO 22000 series – global standards for safe food supply chains

1 June 2009 | By Jacob Færgemand, Sales and Technical Director Food, Bureau Veritas Certification

The launch in September 2005 of the ISO 22000 series, developed by ISO technical committee ISO/TC 34, Food products, signalled the arrival of a truly global option for ensuring safe food supply chains. This article gives a technical overview of the different standards in the series and how they can…

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ISO 21469: is it really necessary?

1 June 2009 | By Sid Stone, Managing Director, InS Services

Some of you may have read details of the standard ISO 21469 which covers ‘Safety of Machinery - Lubricants with Incidental Product Contact - Hygiene requirements,' and may wonder why the food industry or the lubricants industry need yet another standard to which they should adhere.

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To what extent do microbial enzymes affect the shelf life of food of animal origin?

1 June 2009 | By Dr Peggy Braun, Institute of Food Hygiene, Veterinary Faculty, University of Leipzig

Increasing interest by consumers, producers and retailers in food safety, supported by several regulations of the European Commission (e.g. EC-regulation 178/2002; EC-2073/2005 amended by EC-regulation 1441/2007), gives accurate shelf-life determination of products a new consequence. Although there is rapid progress in food processing and new concepts such as predictive microbiology…

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Higher standards for hygiene

20 February 2009 | By Sarah Krol, Business Unit Manager, NSF

Consumers today make well-informed choices about the food products they purchase. Savvy shoppers have access to a wealth of information and select their products based on brand recognition, nutritional labelling and differentiating attributes such as Certified organic, allergen-free and fair-trade. The food processing industry must continually evolve to keep pace…

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NIR approaches to food provenance determination and confirmation

20 February 2009 | By Gerard Downey, Principal Research Officer, Teagasc, Ashtown Food Research Centre

Globalisation has been a significant factor behind the financial meltdown in which we all find ourselves now, but it has also led to significant changes in the variety and origin of the foodstuffs which line our supermarket shelves. In previous articles, I have discussed some analytical responses to the concerns…

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Assessing the safety of genetically modified crops used for food and feed purposes

20 February 2009 | By Gijs A. Kleter, RIKILT – Institute of Food Safety, Wageningen University and Research Center

In the mid-nineties, genetically modified crops (GM) that had been obtained through recombinant DNA technology were grown commercially at a large scale for the first time. The agricultural area that is covered with these crops has since then grown steadily, reaching 114 million hectares globally in 20072. GM crops and…

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LC-MS/MS based quantitative methods for multiple mycotoxins in food

20 February 2009 | By Michael Sulyok, Rainer Schuhmacher & Rudolf Krska, Centre for Analytical Chemistry, Department for Agrobiotechnology, IFA Tulln, University of Natural Resources and Applied Life Sciences Vienna

Since the introduction of atmospheric pressure ionisation liquid chromatography-mass spectrometry (API-LC-MS) in the early 1990s, there was a continuous effort to further improve the performance of the LC-MS instruments concerning sensitivity and robustness. One result of this development is the trend towards methods that are designed to simultaneously analyse a…

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Training, education and capacity building in food and water safety and in nutrition

20 February 2009 | By Leon Gorris, Senior Scientist Risk Assessment, Unilever and Yasmine Motarjemi, Corporate Food Safety Manager, Nestlé

This paper argues the case for increased awareness of the importance of training and competence in management of food and water safety, prevention of food-borne and waterborne illnesses and improvement of health and nutritional status. The challenge is huge as almost everyone needs to receive education commensurate with his or…

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Quick scan of hygienic processing brings understanding and improvements

20 February 2009 | By Erik Hoornstra & Jacques Kastelein, TNO Quality of Life

Hygiene is a key focal area among food industry companies. At a time when producers are beset by a whole range of issues, this area demands investment. Ideally, the required level of hygiene should be adjusted in respect to the other requirements in the area of product quality and preservation.…

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Yeast forensics: methods for identification and tracking

3 December 2008 | By Dr Suzanne Jordan, ­Molecular Methods Manager, Campden BRI

Yeasts are a diverse range of organisms, many of which are beneficial to the food and drinks industry in fermentation and the flavour development of dairy, meat and beverage products. There are also strains that spoil products, resulting either in blowing packs or off odours and flavours.