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New Food’s top 10 stories from 2015
28 January 2016 | By Stephanie Anthony, Editor, New Food
New Food magazine have put together our highlights of 2015, based on what our readers have been looking at most...
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Hygiene
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Viruses – An increasing hazard in meats?
25 January 2016 | By Dr Roy Betts, Head of Microbiology, Campden BRI
Dr Roy Betts, Head of Microbiology at Campden BRI, discusses viruses in meat and considers the challenges facing implementation of control measures to limit contamination...
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Monitoring chicken behaviour could predict Campylobacter risk
6 January 2016 | By Victoria White
A new technique that monitors the movement of chickens could be used to predict which flocks are at risk of becoming infected with Campylobacter...
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Study looks at salmonella survival in filled cookies
23 December 2015 | By Victoria White
In a recent study prompted by an increased number of outbreaks in the US of foodborne diseases linked to dry foods, pathogens, like salmonella, were found to survive for at least six months in biscuits, cookies and crackers...
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Campylobacteriosis and listeriosis cases rising in the EU
22 December 2015 | By Victoria White
The latest annual report by EFSA and ECDC has found that human cases of listeriosis and campylobacteriosis rose once again in 2014, continuing an upward trend that began in 2008...
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WHO estimates global burden of foodborne diseases
4 December 2015 | By Victoria White
Almost one third of all deaths from foodborne diseases are in children under the age of 5 years, finds a World Health Organization report...
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Compact and extremely tough: Special hygienic rotary lobe pump delivers edible oil flexibly and with care
1 December 2015 | By NETZSCH Pumpen & Systeme GmbH
In everyday practice in the foodstuff industry high demands on hygienic processing are required for the primarily sensitive product, simultaneously, there is the high pressure of competition and efficiency...
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Retailers ‘getting to grips’ with campylobacter, says FSA
20 November 2015 | By Victoria White
The FSA has published the first set of results from its second year survey of campylobacter on fresh shop-bought chickens...
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Inlabtec Serial Diluter: A great addition to the lab!
18 November 2015 | By Inlabtec
In order to create additional capacity for hygiene monitoring, the microbiology laboratory has purchased an Inlabtec Serial Diluter to simplify and accelerate serial dilutions for plate counts...
webinar
Food Safety, Hygienic Design, Cleanability…
18 November 2015 | By Bürkert
In this free-to-view webinar, experts from EHEDG and Bürkert discuss the regulation and compliance surrounding Hygienic Design in the Food & Beverage manufacturing arena...
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Tesco on target for reducing Campylobacter levels
16 November 2015 | By Victoria White
New data compiled by Tesco has found that chicken which contain Campylobacter at the highest level has fallen to less than 9% in the third quarter this year...
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Bacteriophage treatment decontaminates infant formula
6 November 2015 | By Victoria White
A phage has shown strong anti-microbial activity against a type of foodborne bacterium that often kills infants after infecting them via infant formula, C. sakazakii...
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Hygienic drain design, sanitisers and drain management
28 October 2015 | By Brett Ira, Key Account Manager, ACO Group / James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University
The ACO Group is one of the world market leaders in drainage technology. With its integrated approach, ACO stands for professional drainage, economical cleaning, and the controlled release and reuse of water. In an interview for New Food, James Marsden from Kansas State University, put some questions to Brett Ira,…
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Assessing sanitation: A comparison performance testing of ATP systems
Adenosine triphosphate (ATP) is a compound found in every living cell and can be used as an indicator to determine if a surface was properly sanitised. ATP devices are utilised to detect the presence of bacteria and organic/food residue on surfaces. This study was directed by NSF International, performing comparison…
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EHEDG: Hygienic design of pumps
28 October 2015 | By Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH
Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations.
