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Regulation & Legislation

 

New technologies for pasteurisation of low water activity foods

23 April 2015 | By Dr Izabela Palgan and Emma Maguire, Campden BRI

It has long been assumed that dry food and ingredients, by virtue of their low water activity (aw), carry relatively little risk with regards to foodborne pathogens. It has become clear, however, that whilst pathogens are unlikely to grow in dry products, if present they can often survive.

Barrier packaging materials

23 April 2015 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb

An important requirement in selecting food packaging systems is the barrier properties of the packaging material. Barrier properties include permeability of gases (such as O2, CO2, and N2), water vapour, aroma compounds and light. These are vital factors for maintaining the quality of packaged foods.

Food Safety supplement 2015

9 March 2015 | By New Food magazine

In this Food Safety supplement Sophia Kathariou and Hannah Bolinger discuss the food safety implications of antibiotic resistance in Campylobacter, and François Bourdichon looks at zoning classification in the food processing area...

Food safety comes to the fore in our latest issue of New Food

9 March 2015 | By Simon Lott, Commissioning Editor, New Food

There is a safety theme running through our first issue of 2015, including our Food Safety Supplement and our Processing & Sensor Technology Supplement, which focuses on quality control. Our Food Grade Lubricants Supplement also features an article from NSF looking at the safe use of non-food compounds in processing…

Food Safety Summit Preview

9 March 2015 | By Food Safety Summit

The Food Safety Summit Conference and Expo is returning to Baltimore, USA from 28-30 April this year, promising an all-new ‘dynamic, informative and thought provoking educational program’...

International Association for Food Protection’s (IAFP) European Symposium on Food Safety

9 March 2015 | By International Association for Food Protection

Since 2005, the International Association for Food Protection’s (IAFP) European Symposium on Food Safety has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government and academia. This well-known food safety conference in Europe draws…