Featured in this issue of Food Quality & Safety MagazineAugust/September 2014

Exclusive News from the Food Quality & Safety eUpdate10.21.2014

Could Simple pH Test Detect Foodborne Pathogens?

Could that omnipresent tool of high school chemistry labs—litmus paper, which indicates if a liquid solution is acidic or basic—be harnessed as perhaps the simplest assay yet for foodborne pathogens? Researchers were able to correlate levels of E. coli bacteria with pH values represented by the changing color of the litmus paper.

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Pathogens in Pet Foods Indicate Need for More Rigorous Testing

A scoop of raw dog or cat food may also come with a serving of pathogens, posing potential risk to both pets and their human caretakers. Recent research investigated samples of raw dog and cat foods, exotic animal food, and jerky-type treats for presence of food safety pathogens.

thumbnail image: Pathogens in Pet Foods Indicate Need for More Rigorous Testing

SPECIAL FEATURE: The Link Between SR&ED and Quality Assurance and Food Safety

The Scientific Research and Experimental Development (SR&ED) Tax Credit claim program isn’t solely concerned with R&D: Eligible SR&ED costs and claims may be initiated, supported, or documented in other operational areas, especially quality assurance and food safety.

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Video: LRQA Training for Business Performance Improvement

With the right training, employees can significantly impact an organization’s ability to improve performance and reduce risk. Learn how LRQA links training with certification to verify that learning objectives translate into business performance improvement of your management systems.

FEATURED WHITEPAPER (browse all whitepapers)

ERP in Food and Beverage - Tracing the Path to Success

Food and beverage manufacturers are in need of a business solution that can manage the front and back office from end-to-end, as well as provide detailed visibility into materials and finished goods in order to meet their requirements. As such, according to the 2013 ERP Benchmark Survey, 94% of leading food and beverage manufacturers have implemented ERP. This report, based on two Aberdeen surveys, uncovers the pressures that food and beverage manufacturers face as well as the ways in which they are...

FEATURED ON-DEMAND WEBCAST (browse all on-demand webcasts)

From Saccharin to Stevia: Advances in Sweetener Analysis

Time: 8:00 am PDT / 11:00 am EDT / 15:00 GMT   Sweeteners, naturally derived or man-made, are compounds used to duplicate the taste of sugar, but typically contain a fraction of the calories. Many of these sweeteners, especially those derived from carbohydrates or containing carbohydrate subunits, lack a sufficiently active chromophore to be sensitively measured by HPLC with UV detection. Additionally, naturally derived sweeteners, such as stevia, contain many structurally similar compounds, which...

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FEATURED EVENT (browse all events)

HACCP Certification Course (Fresno, Calif.)

The two-day HACCP course, accredited by the International HACCP Alliance, is designed for individuals in HACCP systems development, implementation, and management. The educational course is ideal for Plant HACCP Team Members, Plant Management teams, corporate executives, and anyone whose job function will impact the facility HACCP Plan.

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