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4 November 2010 | By Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK
The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of…
30 June 2010 | By Byron Brehm-Stecher, Assistant Professor, Rapid Microbial Detection and Control Laboratory, Iowa State University
Today’s food production and distribution networks are extremely efficient. We are able to move food from the field to the table rapidly and effectively – on a global scale – under conditions that maximise quality, visual appeal and nutritional content. Unfortunately, toxigenic or infectious microbes may also come along for…
30 June 2010 | By Jan Bruecklmeier, Senior Aseptic Specialist, Nestlé
The effectiveness of packaging sterilisation devices in an aseptic filling system is often tested during start up and validation of the system. Some publications even classify the different aseptic filling systems with their average logarithmic reduction rate (ALR). According to different publications, the testing seems to be quite easy and…
12 May 2010 | By Joe Stout, Consultant (formerly Director of Product Protection & Hygienic Design, Kraft Foods)
In the media recently, we have heard a barrage of information that is most certainly bad news. We hear about earthquakes, national debt, war, real estate foreclosures and unfortunately, it seems that there is always some news about food safety recalls associated with allergens or pathogens which have sickened or…
23 March 2010 | By Oxoid
Oxoid has launched Brilliance™ CampyCount Agar, a new, highly selective, easy-to-read chromogenic medium specifically designed for the identification and enumeration of Campylobacter jejuni and Campylobacter coli in poultry and related samples.
22 February 2010 | By Debra Smith, Research Manager, Food Hygiene Department, Campden BRI
The importance of hand hygiene in the transmission of infection in the medical field has been recognised since Semmelweis's observations in 1847 that the implementation of hand washing brought about a reduction in the deaths of women from puerperal fever1. In the food industry, links between food workers and the…
27 November 2009 | By Dr. John Holah, Head of Food Hygiene, Campden BRI
Whilst we believe that food safety is a major issue in the food industry, it rarely features in the press; hygiene in the healthcare sector, particularly related to the control of healthcare acquired infections (HAI’s), is, however, rarely out of the media. With the media attention focused on healthcare hygiene,…
6 November 2009 | By Neogen Europe
Neogen Europe Ltd has introduced GeneQuence® Campylobacter, a new DNA hybridization test for the detection of Campylobacter spp. GeneQuence Campylobacter qualitatively detects Campylobacter spp. in whole chicken carcasses following only 48 hours of enrichment in patented Campy-Cefex culture media.
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…
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.…
3 December 2008 | By Johanna Björkroth, Professor of Food Hygiene, Helsinki University
As a Professor of Food Hygiene, I have been teaching my students to understand the limitations associated with the determination of total aerobic bacterium levels when used for predicting food shelf life or as quality indicators. It is almost touching to notice how difficult it is to understand that the…
28 February 2008 | By Dr. Karen Middleton, Technical Contracts Manager, Food Hygiene Department, Campden & Chorleywood Food Research Association, UK
During manufacture, food can be exposed to microbiological cross-contamination from surfaces and air which may give rise to food spoilage and safety issues. The traditional approach to controlling such contamination has been to target specific sites within the manufacturing environment with cleaning and disinfection regimes.
16 November 2007 | By Crystal Krummel, LID Group
Intralox, L.L.C. has announced the release of its new Series 1650 SeamFree™ Minimum Hinge Flat Top belt, the latest addition to the EZ Clean family of products. The Series 1650 SeamFree™ Minimum Hinge Flat Top belt was designed to meet the ever-increasing hygiene and sanitation requirements in food industries. With…
23 May 2007 | By M. Federighi and N. Elmnasser, UMR-INRA 1014 SECALIM ENVN/ENITIAA;, F. Leroi, IFREMER, and A. & N. Orange, IUT
Food preservation implies that micro-organisms are inactivated or suppressed in order to enhance the safety and quality of the product. Alternative physical techniques aim to combine the stability and microbial safety of foods with a minimal loss of quality attributes. Because these techniques have little or no thermal effects on…
6 November 2006 | By Bo Knudsen, Segment Manager, Alfa Laval Tank Equipment A/S
When deciding which tank cleaning equipment to purchase, it is important to consider hygiene along with criteria such as effectiveness and price. The very first EHEDG-certified rotary jet head is now on the market. Cleaning-in-place (CIP) based on tank cleaning equipment is finding its way into increasing numbers of reactors,…
