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Hygiene

 

Food Safety: a shared responsibility for Campylobacter

15 February 2016 | By Yvonne Wood, Operations Manager for Intertek Food Services, UK

Here, Yvonne Wood takes a look at Campylobacter and the controls that the poultry industry are introducing to improve the situation. She also calls for greater consumer awareness and highlights the measures consumers can take to diminish the risks of food poisoning...

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...

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...

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,…