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From: Food Quality & Safety Magazine, February/March 2010

Features

Regulation and the U.S.–China Dynamic

New regulations adopted by the United States will affect the international food supply chain

In the past, within living memory, food processing was largely a localized system with production facilities located near the source of the food product supply, the two linked by short and relatively simple logistics. Today the global food processing industry is estimated at more than $2 trillion in annual sales, with approximately 25% directly involving international import/export sourcing.

Food Microbiology Marches On

From Napoleon's army to today's consumer, the focus is on food safety

Napoleon wanted to conquer the world, but he knew, as his famous quote aptly states, “an army travels on its stomach.” To be sure his men had safe rations, he offered a 12,000-franc prize to anyone who could come up with a food preservation method. Nicolas Appert, the chef and distiller who ultimately claimed the prize, spent more than a decade discovering that boiled foods placed in airtight glass containers would not spoil. In 1810, Peter Durand, a British merchant who received a patent for...

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News

Contaminated Chicken Linked to Urinary Tract Infections

Results raise important public health issues

Researchers at McGill University in Montreal have found new evidence that eating Escherichia coli-contaminated chicken can cause urinary tract infections (UTIs).

Canadian Food Safety Fragmented, Researcher Says

Canadian food inspectors are 'walking in a fog'

Although the Canadian food safety program is ailing, the government can fix its problems with substantial effort and investment, according to one researcher.

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Departments

ONLINE EXCLUSIVE: Don’t Let Food Safety Get Lost in Translation

Ensuring safety of the international food supply is as critical as ensuring domestic safety

Last year, millions of Americans looked to the nation’s capital for the latest news on pending healthcare legislation, while other bills that are critical to our nation’s health and well-being worked their way through Congress virtually unnoticed. The Food Safety Enhancement Act of 2009 passed in the House, and the Food Safety Modernization Act (S. 510) is coming up for debate in the Senate in early 2010. These bills represent the first comprehensive overhaul of American food safety laws in...

Product Spotlight

Sliding Softwalls; UV Lamp Detects Impurities; Sanitary Checkweigher Scales; New IQF Film; Bi-Level Grout & Corner Brush; Tray Indexing Conveyor Added to Product Line; Double Blade Ultra Hygiene Squeegees; New Impact Doors

HACCP Principles: Benchmark for Food Safety

The HACCP food safety system has become a globally recognized standard

The hazard analysis and critical control points (HACCP) food safety system was developed by the Pillsbury Company, the National Aeronautics and Space Administration, and the U.S. Army Natick Laboratories in the late 1960s to develop foods for the space program.

Help Your Employees Protect Against Pathogens

Food handlers, processors bring pathogens in

The media and the public generally focus first on the actual pathogen when a foodborne illness occurs, eventually turning their focus to the source of the illness. Often, an infected person causes the outbreak directly—or even indirectly—through a series of improper actions or inactions. Humans can be considered the parameter of these illnesses.

How to Manage a Recall Effectively

Using a quality management system can improve the recall process

In the food and beverage industry, brand equity is imperative to an organization’s success. A recall is one of the most devastating things that can happen to any organization within this industry. Added to the cost to consumers and the U.S. Food and Drug Administration (FDA), there are regulatory issues and negative customer reactions to address, as well as the possible effect on market share to consider.

ICP-MS for Detecting Heavy Metals in Foodstuffs

The technology can analyze 50 samples in an hour

Heavy metals can be toxic for humans when they are not metabolized by the body and accumulate in the soft tissues. Depending on the heavy metal in question, toxicity can occur at levels just above naturally occurring background levels, meaning that consumption of food with a high heavy metal concentration can cause acute or chronic poisoning.

Sweet Science

LC-MS/MS technology improves honey screening

Throughout history, people have used honey to sweeten and add flavor. Although its sweetness is similar to that of granulated sugar, honey has a distinctive flavor that is largely determined by the flower type from which the nectar is gathered.

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Columns

Back to Basics: Sanitation Training and Education

A periodic review of sanitation fundamentals is critical to success

After an extended holiday from my column, I would like to get back to basics and examine how to educate sanitation crews. If a sanitation crew knows both why they are doing the job and the importance of doing it correctly, they can take pride in the accomplishment of a job well done. I will use my sanitation handbook as a reference guide.

Mmmm … Bacon

The end of the year is always an opportunity to make lists of things like the top news stories of the year, the top scientific breakthroughs, and other great advances. But when a decade is ending, the lists come even more fast and furious.

QA/QC Finally Gets Some Respect

Nearly two decades ago, Food Quality was launched as the first publication to exclusively target the food quality and safety market. The world—and the food industry—were a lot different back then.

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