Salmonella resistant to different classes of antibiotics
15 November 2018 | By New Food
University of São Paulo researchers from Brazil have found that various species of Salmonella are resistant to different classes of antibiotics.
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Hygiene
Extending the shelf life of food and beverages
14 November 2018 | By New Food
A report has detailed possible novel packaging technologies in order to help extend the shelf life of foods and beverages...
Improved Quality Assurance through TOC Analysis for Cleaning Verification
15 October 2018 | By SUEZ
Total organic carbon (TOC) analysis is a simple, effective tool for cleaning verification and process control. TOC analysis enables companies to operate more efficiently, prevent product loss, and improve quality control. Monitoring the effectiveness of a cleaning process on shared equipment trains is extremely important for safety and quality. TOC…
Hygiena Completes Acquisition of Biomedal Diagnostics Food Safety
7 September 2018 | By Hygiena
Rapid and ELISA tests for gluten, other allergens added to company product portfolio
Ensuring global food safety and hygiene compliance
23 August 2018 | By Darren Ralphs (Russell Finex)
As the global food safety testing market increases, companies must focus on hygienic food processing equipment to meet regulations...
GEA introduces unique continuous control system to its S-Tec spiral freezer range
6 August 2018 | By GEA
GEA has announced the addition of its unique control technology CALLIFREEZE® to its S-Tec range of spiral freezers for the food industry...
Oil coating prevents bacterial growth on processing equipment
30 July 2018 | By Iqra Farooq (New Food)
Researchers at the University of Toronto found that the cooking oil coating resulted in a 1000x reduction in bacterial levels inside the industrial machines tested.
Pesticide levels in EU food remain steady
26 July 2018 | By Iqra Farooq (New Food)
The report shared results of the 84,657 samples analysed for 791 pesticides, with 96 per cent of the samples being within legal limits.
Back to the future: Low-tech food safety training still best for some
3 July 2018 | By George Smith (New Food)
While current training for food safety usually incorporates high-technology presentations there is a need for low-tech approaches, according to researchers.
Consumers fail to properly clean hands before meals 97 per cent of the time
2 July 2018 | By George Smith (New Food)
An observational study also revealed poor cross-contamination prevention practices and low food thermometer use.
Canadian study finds majority of teenagers need food safety education
27 June 2018 | By George Smith (New Food)
Every year, a total of 4 million Canadians (one in eight) are affected by a food-borne illness, according to the Government of Canada.
Birmingham tops the list of the worst places in Britain for food hygiene
25 June 2018 | By George Smith (New Food)
Which? analysis has revealed the best and worst areas of the UK for food hygiene standards, as under-resourced local authorities struggle and complaints about food standards and hygiene soar.
Whitepaper: Safety and efficiency as growing criteria in food production
21 June 2018 | By Minebea intec
In the food production industry, product contamination by micro-organisms such as bacteria or fungi presents a potential and omnipotent risk. It is therefore important to prevent any type of contamination and to facilitate its removal...
How pop-ups can maintain food safety this summer
13 June 2018 | By George Hand | Sales Manager for Cleaning; Hygiene and Catering | Office Depot
Summer is the season of al fresco dining and many caterers will be looking to take advantage of this taste for fresh air. George Hand, Sales Manager for Cleaning, Hygiene and Catering at Office Depot, tells us how food businesses that choose to venture boldly outdoors can avoid coming to…
Whitepaper: Optimising food safety through good cleaning tool maintenance
13 June 2018 | By Vikan
Cleaning is a critical step in the management of food safety and quality. Consequently, the correct maintenance of cleaning tools by the food industry is essential to minimise the risk of microbial, allergen, and foreign body cross-contamination...
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