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Quality analysis & quality control (QA/QC)


Whole room disinfection: A new concept in food industry sanitation

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.

MoniQA – A new EU-project towards the harmonisation of analytical methods for monitoring food quality and safety in the food supply chain

4 September 2007 | By Roland Ernest Poms, ICC – International Association for Cereal Science and Technology, Vienna, Austria – Coordinator of MoniQA

MoniQA is an EU funded Network of Excellence (NoE), which works towards harmonisation of analytical methods for monitoring food quality and safety in the food supply chain. The MoniQA NoE (Contract N0. FOOD-CT-2006-36337) is coordinated by the Vienna-based ICC (International Association for Cereal Science and Technology) and is set to…

New technologies and chemistries for food can coatings

4 September 2007 | By Julian Stocker, H J Heinz Co. Ltd.

Canning has been a valuable form of food packaging and preservation ever since Napoleon offered a prize for the invention of a method of preserving food for military campaigns. In the UK there are 4 billion food cans sold each year and in the enlarged EU the figure is more…

Bacterial transfer during slicing of delicatessen meats

4 September 2007 | By Elliot T. Ryser and Ewen C.D. Todd, Michigan State University; and Keith L. Vorst, California Polytechnic Institute

Delicatessen slicers have long been recognised as a source for the spread of both spoilage and pathogenic microorganisms in the retail food environment. However, based on the higher prevalence of Listeria monocytogenes – a serious bacterial foodborne pathogen of major public health significance, in delicatessen meats sliced at retail and…

Rapid pasteurisation of meats using radio frequency or ohmic heating

4 September 2007 | By James Lyng, UCD Dublin, School of Agriculture, Food Science and Veterinary Medicine

This article introduces the use of radio frequency (RF) and ohmic (OH) heating for meat pasteurisation and gives a brief overview of some UCD Dublin findings on the quality of OH and RF cooked meats. RF and OH vs. conventional pasteurisation of meat In pasteurising meat, the aim is to…

Nanotechnology for Food Packaging

23 May 2007 | By Dr. Raymond Oliver F.R. Eng., F.I.Chem.E, Director of Science and Innovation at Cenamps

‘Nano’ or small-scale technologies are an exciting area of science involving work at the nano scale; far smaller than micro-scale technology and impossible to view with the human eye. No-one yet knows the extent to which nanotechnology could transform our world, but it is generally acknowledged that the technology could…

An overview of membrane applications in the dairy industry

23 May 2007 | By Dr Geneviève Gésan-Guiziou, INRA, Agrocampus Rennes, UMR1253, "Dairy and Egg Science and Technology" joined research unit, Rennes, France

In the last 30 years, membrane processes have become major tools in the food industry.1,2 This industry represents the second sector of membrane applications, after water treatment, and on equal terms with pharmaceutical and biotechnology applications.

Functional food markets – a recipe for success

23 May 2007 | By Jarmo Markula, Innoliito Concept Studio

Did you know that Finland is the leader in functional food innovations? It seems as though the Finns turn their weaknesses into strengths; they may not be very talkative, but they are leading producers of mobile phones, and they may not have a very rich food tradition, but they are…

Ten years in the food industry

23 May 2007 | By Huub Lelieveld, Unilever

The past ten years have seen many changes in both food science and technology as well as in food regulations. Contrary to the decades before then, most of it has been consumer driven. Consumers have become more aware of the influence of eating habits on their lives, in particular their…

Twenty years of dealing with a crisis

23 May 2007 | By Karen Masters, Business Development Manager, Emergency Response Service

Shortly after Reading Scientific Services Ltd formed its Emergency Response Service (ERS) in 1987, the UK food industry faced one of the biggest, and most public, extortion attempts ever to occur. A former Metropolitan police detective, Rodney Witchelo, had begun his campaign to extort money by contaminating jars of baby…

Control of Salmonella in pork by decontamination

23 May 2007 | By Søren Aabo, Senior Scientist, Department of Microbiology and Risk Assessment, Institute for Food Safety, The Technical University of Denmark

The Danish swine industry produces more than 20 million slaughtered pigs each year. For many years most of the production has been exported, with England, USA and Japan being some of the most important markets.

Developments in food refrigeration

23 May 2007 | By Judith Evans, Senior Research Project Manager, FRPERC (Food Refrigeration and Process Engineering Research Centre), University of Bristol

Refrigeration is a vital part of modern food production. Without a means to cool and keep food cold, the quality and safety of food would be compromised and the sophisticated cold chain we are used to would not be possible. The whole food chain is underpinned by refrigeration from primary…

Packaging trends: the past ten years

23 May 2007 | By Peter Wareing, Leatherhead Food International

Food packaging is traditionally required to have many functions: to contain and protect the food, to provide a surface for information labels, to add a distinct brand identity and to present the food attractively so that consumers will purchase it.

Titration techniques in the food industry

23 May 2007 | By

Titration is an analytical technique that is widely used in the food industry. It allows food manufacturers to determine the quantity of a reactant in a sample. For example, it can be used to discover the amount of salt or sugar in a product or the concentration of vitamin C…

Intense Light Pulse as a new food preservation process

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…

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