Featured in this issue of Food Quality MagazineApril/May 2013
The Business of Recalls: From Booming to Bankrupt
Strategies on how to stay afloat amidst the growing frequency of food recalls.
Small Businesses Tip the Scales for FSMA Exemptions
While smaller farms and facilities applaud FDA’s proposed regulations, many food industry experts question whether these exemptions weaken FSMA’s effectiveness at preventing foodborne disease.
You may also be interested in the Digital Edition of this issue. The digital edition is a digital replica of our print publication and is available to view free of charge.
MORE FROM THIS ISSUE
Exclusive News from the Food Quality eUpdate5.21.13
Evidence-Based Approach to Farm Practices Urged
Farm practices meant to improve food safety should rely on science-based management approaches in order to conserve biodiversity in surrounding areas, a recent study suggests. Pressure from produce buyers to adopt additional precautions not mandated by government or industry may damage local ecosystems without clear increases in food safety, the study’s authors say.
Could Radiation Make Seafood Safer?
Electron-beam pasteurization could reduce the risk of infection with viral pathogens from raw shellfish by 26 percent to 91 percent, depending on the pathogen, according to new research from scientists at Texas A&M University.
Behind the European Food Industry’s Horse Meat Scandal
Since Irish food inspectors detected horse meat in beef burgers at the end of last year, similar incidents have occurred in 13 European countries. Retailers have removed beef products from their shelves as concern over the contamination and the origin of the horse meat has escalated.
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FEATURED INDUSTRY RESOURCES
FEATURED VIDEO (browse all videos)
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)
Committing to a food safety culture
The food industry has come a long way in its practices to ensure that the supply of food is safe, and organizations like the Global Food Safety Initiative (GFSI) have been instrumental in promulgating and benchmarking food safety programs to ensure consistent application. However, more needs to be done to gain confidence and trust in the supply chain. In this article, you will gain an understanding of the importance of a culture-based approach to educating and training employees, and how this can help to...
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...
FEATURED EVENT (browse all events)
Better Process Control School (Acidified Only) (Columbus, Ohio)
- June 19, 2013 - June 20, 2013
- MORE INFORMATION
The BPSC-Acidified Foods course is an FDA and USDA required course for processors of acidified foods and is designed for anyone in the food industry that is involved with processing shelf stable foods in glass containers and closure evaluations.
