Bookmark and Share

From: Food Quality & Safety Magazine, June/July 2011


Mastronardi Produce Wins 10th Food Quality Award

Innovation and sustainability are key ingredients of a proactive approach to protecting the food supply

An innovative approach to research and development. Strong support for environmental protection and sustainability. A powerful commitment to food safety and quality. Dedication to customer service and satisfaction. Those ingredients earned Mastronardi Produce, a distributor of fresh fruits and vegetables, the 10th-annual Food Quality Award.

Soda Showdown

Simultaneous quantitation of 2- and 4-methylimidazoles in carbonated drinks containing caramel coloring by ultrahigh-performance liquid chromatography tandem mass spectrometry

Caramel coloring is often used to darken food products such as carbonated beverages and soy sauces. Recently, two byproducts of its manufacture—2- and 4-methylimidazoles (2-MI and 4-MI)—have come under scrutiny. Studies from the National Toxicology Program (NTP) and other researchers concluded that there is clear evidence of the carcinogenicity of both chemicals. California’s Office of Environmental Health Hazard Assessment (OEHHA) listed 4-MI as a carcinogen in January with a calculated...

Beyond Just Testing

Contract labs can take on more critical tasks such as ongoing management of supply chain issues

As food manufacturers and retailers grapple with an ever-growing list of food safety and quality compliance demands, they are looking for ways to better utilize their contract laboratories to help manage these additional compliance requirements.

more Features


Japan's Earthquake and Tsunami Trigger Food-Supply Cautions

The magnitude 9.0 earthquake and subsequent tsunami that struck Japan on March 11, killing more than 26,000 people and damaging or destroying more than 125,000 buildings, has also threatened the nation’s food production system and tested emergency quality assurance procedures.

more News


Put Your Stamp on Food Safety

Think you have an adequate plan? Now’s your chance to prove it to the FDA and help shape enforcement of the FSMA

The passage of any new legislation is bound to bring on a lengthy period of adjustment. When that legislation is as broad and sweeping as the Food Safety Modernization Act (FSMA), the period of adjustment can last years. In our last column, we addressed the new federal requirement, which begins in June 2012, that food companies adopt written food safety plans, alternatively referred to as Hazard Analysis and Critical Control Point (HACCP) plans. While the initiative may appear relatively simple and...

A Pioneer in Thermal Death-Time Standards

C. Olin Ball used mathematical formulae to determine how much heat and time are needed to kill bacteria and keep food safe

It may be common knowledge today that heat administered over time kills germs, including bacteria in food. But until the early 1900s, it was anyone’s guess for how long and at what temperature food needed to be cooked to make sure it was safe to eat.

Track & Trace

Understand how to comply with the requirements of the FDA Reportable Food Registry

What’s scarier than a contamination event? Not properly planning for reporting to the U.S. Food and Drug Administration (FDA) when your product is involved in one. Fortunately, compliance with the FDA Reportable Food Registry (RFR) is easier than you think.

The Power of Phages

Bacteriophage technology is critical in diagnostic testing for food safety

The nature of food and foodborne illness has changed dramatically in the United States over the past century. While various technological advances such as pasteurization and proper canning have all but eliminated some diseases, new causes of foodborne illness are continually being identified.

more Departments



Current Issue

Current Issue

February/March 2015

Site Search

Site Navigation