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From: Food Quality & Safety Magazine, February/March 2013

Features

Testing for Non-0157 STECs Leads to Development of New Lab Technology

Industry and government turn to lab specialists to help detect and confirm the presence of numerous strains of E. coli.

As Regulatory Oversight Grows, Career Development in Food Safety Shifts

Preparing the next-generation of leaders is vital.

Kellogg Brothers and Post Pioneer Affordable, Nutritious Breakfast Foods

The Kellogg brothers moved the idea of dry breakfast cereals forward by pioneering the process of making flaked cereal.

more Features

Departments

Integrated Pest Management for Maximum Food Processing Facility Protection

Excellent hygiene in and outside the plant helps minimize the need for treatment.

Growing Need for Food Allergen Training

With the number of consumers threatened by peanuts, soy, and other ingredients on the rise, manufacturers and processors must consider training a priority.

Food Quality Award Recognizes Industry Best Practices

The winner of the Food Quality Award sponsored by DuPont Qualicon is chosen based on its exceptional contributions to food safety and customer satisfaction with a positive impact on business results.

Dutch Food Companies Share Secrets for Innovation and Product Consistency

Quality efforts of a cross-section of food companies in the Netherlands.

Despite Regulatory Reform, China’s Food Safety Remains Problematic

Chinese consumers continue to be weary of domestically produced foods, even those sold under international brands.

New Reference Method for Mycotoxin Analysis

Stable isotope-labeled internal standards offer solutions to the technology’s limitations.

Food Manufacturers Implement a Rainbow of Hues in their Color-Coding Programs

Implementing a well-delineated color-coded system is one of the most effective and straightforward ways of preventing cross contamination and maintaining good hygiene.

more Departments

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