Featured in this issue of Food Quality & Safety MagazineOctober/November 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.

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

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Why Food & Beverage Manufacturers Should Avoid Generic ERP Systems

Before you begin evaluating vendors and solutions, you need to decide what’s most important for your business, and build a requirements list. You’ll find that almost all generic ERP applications have modules or applications to handle the non-manufacturing areas of your business. However, these systems usually lack certain key functionality required to handle manufacturing processes, especially those of food and beverage makers.

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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)

Efficient and Effective Product Recall Management (San Francisco, Calif.)

This training will prepare regulatory, safety and quality professionals in the food and CPG industry in the end-to-end recall management process.  

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