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From: Food Quality & Safety Magazine, June/July 2005


The N-Halamine Suit of Armor

Antimicrobial uniforms and gloves safeguard from worker contamination.

As a result of highly publicized foodborne illness outbreaks, demand continues to increase for hygienic surfaces, capable of persistent antimicrobial action. There are many approaches to built-in antimicrobial technology, and some of these applications are timely and cost-effective to implement.

Contamination-Control... A Never Ending Task

An ever-watchful eye has been cast on the food processing and preparation industries. Consumers are carefully examining each forkful of salad and each bite of a hamburger, prompted by the recent finger pointing by a California woman over allegations that part of a human digit was discovered in a bowl of chili served up at a fast-food restaurant.

Summiting Mt. Quality

The trek to the Summit of Mt. Quality for many in the food industry is a lot like a hiker’s quest up Mt. Everest. The trick for the food company, however, is to stay on top because descending can be devastating. From Camp Product Concept to Communicate-Cooperate Junction through QA Manager Pass, the journey is challenging and it will take as much acclimatization as it does preparation to see you past the awaiting avalanches and the threat of exposure in order to reach Preparedness Plateau and,...

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Maximizing Membrane Efficiency

Optimization of the cleaning cycle has a high return on investment for food, dairy and beverage producers.

Crossflow membranes are widely used in the production of milk and whey products, wine, vinegar, gelatin and fruit juices and are utilized for concentration, clarification and fractionation - each of which requires specific membrane polymers and pore sizes.

The Video Advantage

By making food processing safer, remote video auditing is making food processors savvier.

While safety regulations and audit requirements at processing plants help ensure safe food, some plants are taking safety several steps further and enhancing their systems through remote video auditing (RVA).

The Human Factor

Food quality and safety sometimes counts on one thing: People.

Today the challenges that food manufacturers face with regards to human resources (HR) is as diverse as the products they produce. A unique world within its own, human resources is much more than making sure that all of the Ts and Is are properly crossed and dotted on W-4 and I-9 forms.

The Rungs on the Food Safety/Sanitation Ladder

To be successful, each rung must be tackled.

Climbing the ladder to become above the best in food safety/sanitation requires tackling each rung of the ladder, one at time. There is no elevator to the top. To be successful, each rung must be conquered.

Cross-Contamination Conundrum

It takes five years to build a quality business and five seconds to destroy it.

In today’s fast-paced world, we often don’t stop to think that the meal we’re eating may be our last. It’s not a pleasant thought and it is easier to dismiss the notion as something that happens to other people in a far-off place. However, each year it is a reality for 5,200 Americans and their families.

What the Future Holds

Consistency and calibration should be hallmarks of the audit process.

Over the last few decades, public focus on food safety has increased due to better detection and traceback techniques, greater media attention, emerging pathogens and increased liability for food processors and retailers. Serious questions exist around the quality and safety of fresh produce. BSE in cattle has, on several occasions, rocked the beef industry. The risk of a deliberate attack on the food supply is described by the World Health Organization and others as a “real and current...

Air Sampling 101

Consider the benefits and problems of each method to determine which method and sampler are best.

Proactive companies from all sectors; pharmaceutical, food and beverage, biotechnology, hospitals and environmental protection, are realizing the importance of an active air sampling program. There are several options in sampling methods, some more efficient than others.

Choosing a Laboratory Water System

A water production system supporting analytical methods in food laboratories needs to reflect a firm's use of different water quality grades and workflow.

Food analysis laboratory needs for purified water tend to be modest in quantity but demanding in quality. Food analytical methods call for two general water quality grades, pure and ultrapure. To meet purified water needs, cost-conscious laboratories consuming up to 15 liters of water per day must choose from among several options…

Machine Vision Sees Contaminants We Can’t

Robotic cameras may one day stand between us and the danger of drinking fresh, unpasteurized juices or eating contaminated meat.

Scientists at the ARS Instrumentation and Sensing Laboratory in Beltsville, Md., are developing "machine-vision" systems that can detect contamination the human eye often can't see called machine-vision systems. These are quicker and more accurate than the human eye and don't require anyone to handle the fruit or cut it up.

Rapid Analysis of Softdrinks

UPLC can reduce run times to less than 75 seconds per sample, while dealing with a range of analytes in a variety of samples.

Soft drinks are widely consumed throughout the world. Maintaining and confirming the quality and consistency of a given product from many individual bottling plants is a considerable challenge for central quality control laboratories. The complexity and variety of these samples compound the challenge further. Numbers of samples analyzed each year can reach into the tens of thousands making analysis time important. For example, 10,000 samples analyzed by high performance liquid chromatography (HPLC) at a...

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