BROWSE ALL ARTICLES BY TOPIC

RELATED ITEMS

Bookmark and Share

From: Food Quality & Safety Magazine, June/July 2010

Features

ONLINE EXCLUSIVE: Toxicological Safety of Irradiated Foods

Irradiation has already been approved by a number of countries

This article is excerpted from a chapter in “Food Irradiation Research and Technology,” which was edited by Christopher H. Sommers, PhD, and Xuetong Fan, PhD. The book was published in 2006 by Wiley-Blackwell, which also publishes Food Quality magazine.

ATP Bioluminescence Moves Mainstream

Fast, simple test has helped keep food manufacturing clean

This article on the history and impact of advances in ATP bioluminescence is the third in a new series for Food Quality. In “FoodTech: Tools That Changed the Industry,” we look at various technologies and tools, such as ATP bioluminescence testing, that have played a key role in and had an indelible impact on the food industry.

Back from the Brink

Michigan Turkey Producers: from startup co-op to award winner in 10 years

West Michigan turkey growers faced a high hurdle in 1998, when Sara Lee decided to stop harvesting birds at its Zeeland, Mich., plant. The growers were left with nowhere to sell their birds, and, in response, developed a cooperative of growers that became Michigan Turkey Producers, a supplier of both raw and ready-to-eat products.

Michigan Turkey Producers Wins Food Quality Award

Investments improved quality, nearly eliminated pathogen growth

“Dedicated employees producing quality products.” This statement, printed on the back of Michigan Turkey Producers employees’ T-shirts, represents the company’s core beliefs and culture. It is because of these “dedicated employees” and “quality products,” as well as several important investments, that Michigan Turkey Producers, a supplier of raw and ready-to-eat turkey products, is the 2009 Food Quality Award recipient.

Fish and Chips

Lab-on-a-chip technology is one tool for fighting seafood substitution

An increasing number of recalls and cases involving adulteration of products such as infant formula, peanuts, and salami have eroded consumer confidence and put product fraud in the media spotlight. According to a study by the Grocery Manufacturers Association (GMA) and the GMA Science and Education Foundation, food product fraud may cost the food industry $10 to $15 billion per year. The melamine contamination of milk products, which cost the industry $10 billion and affected almost 300,000 consumers...

more Features

News

ONLINE EXCLUSIVE: Thermo Fisher Opens Global Food Safety Response Center in Germany

Center will develop methods to detect chemical contaminants in food

Safe food is something we all take for granted; nobody expects to get sick from the food we eat. We place a great deal of trust in the people and companies that provide our food. In the old days, that trust extended down to the butcher shop or the fruit stand when it was a short ride from there to the source—the farm. In essence, our food chain had few links and was very manageable. Much has changed over the years.

ONLINE EXCLUSIVE: Raw Poultry Prime Suspect in L. monocytogenes Outbreaks

Contamination detected by testing a newly built plant

Researchers at the Agricultural Research Service and the University of Georgia have identified the primary source of Listeria monocytogenes contamination in commercial chicken cooking plants: incoming raw poultry.

So Honey, Where Ya From?

Scientists work to track down mislabeled honey

A lone Texas A&M University researcher and a group of North American honey companies and importers are trying to halt the import of mislabeled Chinese honey.

Fishy Business

Researchers find 25% of fish sold in Dublin was mislabeled

Using DNA bar coding, ecological scientists in Ireland discovered that a significant percentage of fish sold in Dublin was mislabeled.

more News

Departments

Product Spotlight

High Level Chloride Analyzer; Package Analyzer Saves Beverage Operators Time; High Quality Polymeric Membrane Filters; Industrial Vacuum Accessories; RFID Monitoring System for Hand-Washing; New Tank Cleaner; Weighing and Contaminant Detection in One Compact System; Cell Extraction Lab Unit

GFSI: The Next Phase

Will focus on smaller suppliers in developing countries

The Global Food Safety Initiative (GFSI) is due to complete the first test phase of a tool that was specially developed for small suppliers around the world. The official launch will come next February at the Global Food Safety Conference in London.

The Foundation of HACCP

Prerequisite programs are key to well-defined and effective record control

This is the second in a two-part article. The first part, “Pump Up Your Prerequisite Programs,” appeared in our April/May issue.

Intelligent Safety Design Improves Productivity

Safety a catalyst for meeting greater performance standards

Ask any food production line manager about the importance of safety, and he will likely tell you about the critical role it plays in protecting personnel, reducing injuries, and meeting compliance demands. These are all valid objectives, but food processors, packaging companies, and machine builders are missing opportunities to respond to the challenges of global consolidation and changing consumer preferences if they only focus on avoiding negative consequences. Instead, they should view safety as a...

Determination of Soluble Vitamins in Beverages

HPLC is a method with simple sample preparation

Functional beverages are vitamin-enhanced waters that are popular with consumers because of convenience, perceived health benefits, and improved flavor over tap water. These beverages, enriched with vitamin C, B-complex vitamins, and vitamins A and E, are promoted as offering the benefits of increased energy from B vitamins and antioxidant value from vitamins A, C, and E. Sales of these beverages are expected to increase to 4.4 billion liters per year by 2011.

more Departments

Columns

Sanitation Equipment to Fit Your Needs

Facility drives decision about cleaning equipment needed

My last article focused on sanitation training and the five basic steps for cleaning a food plant. In this article I address the pitfalls, as well as the results, you can expect when you implement a high-quality food safety/sanitation system.

Drain Sanitation Delivers Peace of Mind

Using alternative cleaning methods can eliminate biofilms

When we think sanitation, we think cleanliness, and when we think cleanliness, we think about an effective food safety program and the peace of mind that results from it. That’s why food safety and cleanliness go hand in hand. A clean area means an area with clean surfaces, clean air, and clean surrounding environments. One of the definitions of “clean” is “free from dirt, filth, or impurities.” And to make clean is to remove dirt, filth, or unwanted substances.

Fighting Food Fraud

Prostitution has been dubbed the world’s oldest profession, but being an adulterator of food is a close second. Historical accounts make it clear that people have been altering foods for financial gain since the emergence of trade and bartering.

Let Your Voice Be Heard

Fulfilling another key recommendation of the president’s Food Safety Working Group, Agriculture Secretary Tom Vilsack announced new performance standards to reduce Salmonella and Campylobacter in young chickens (broilers) and turkeys. The new standards, which are expected to prevent tens of thousands of illnesses yearly, represent the most significant food safety development from the U.S. Department of Agriculture (USDA) in 15 years. The USDA has cut the target levels for Salmonella in poultry by...

more Columns

Advertisement

 

Current Issue

Current Issue

August/September 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements