Featured in this issue of Food Quality & Safety MagazineJune/July 2014
Exclusive News from the Food Quality & Safety eUpdate7.22.2014
A California law that would have prohibited employees at retail food facilities and bars from coming into direct contact with exposed, ready-to-eat food was repealed by the California Legislature only days before local health agencies were expected to start enforcing the new rule on July 1.
Ten months ago, the Greek yogurt company Chobani voluntarily pulled 35 flavors of its popular yogurt off supermarket shelves after the FDA received multiple consumer reports of gastrointestinal symptoms after eating mold-tainted yogurt. The number of reports reached more than 200.
FEATURED INDUSTRY RESOURCES
FEATURED VIDEO (browse all videos)
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)
Detecting and Measuring Microbial (Unicellular Yeast) Growth on Food Products using Loss‐On‐Drying Moisture Analysis
The outcome of this investigation will offer new insights on a novel loss‐on‐drying approach to bioactivity measurement in food industries who wish to expand their breadth of microbial testing.
FEATURED ON-DEMAND WEBCAST (browse all on-demand webcasts)
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)
- August 18, 2014 - August 22, 2014
- MORE INFORMATION
Working with some of the highly regarded instructors in industry and universities, you will move through the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition, and finally microbiology.