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From: Food Quality & Safety Magazine, 12.3.2013


Electronic Water Treatment: A Clean Line for Food Production

Scale deposits can lead to off-flavors or off-colors, reducing shelf life and even making products unfit to sell

The formation of unwanted layers of limescale deposits on the surface of process equipment is of critical importance in the food industry. Limescale is particularly prevalent in heat transfer devices, membrane separations, and distribution lines. Scale deposits, known as fouling, can cause a number of operational problems. In addition, the incorporation of even undesirable trace particulates can lead to off-flavors or off-colors, reducing shelf life, or even making the product un-saleable.

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Consumer Organizations Against Proposed USDA Poultry Rule

Groups say rule will threaten safety of products and workers who process them

Last year, the USDA FSIS proposed a new regulation that would allow poultry processing plants to increase line speeds from 32 turkeys per minute to 55 turkeys per minute. Although the rule was designed to improve food safety by automating some aspects of the inspection process, consumer organizations feel the proposed changes do not account for the expected adverse impacts that a faster line speed will have on worker health and safety.

Do Imported Spices Pose a Health Risk?

FDA’s recent report aids in the development of plans to reduce or prevent illness from spices contaminated by microbial pathogens and other impurities

In response to concerns over the effectiveness of current control measures to reduce or prevent illness from consumption of spices in the U.S., the FDA released its report "Draft Risk Profile: Pathogens and Filth in Spices" on October 30th. What followed was a string of media coverage alerting the public that their spices can contain anything from whole insects to rodent feces.

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