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Articles by Keyword - Pathogens
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Trust in food suppliers and simple product screening may go a long way in ensuring contaminated products don't reach consumers.
It’s often said that the future is now, which may explain why so many people are unprepared for it.
Purchasing new or used equipment that adheres to the 2005 Food Code’s criteria and has National Sanitation Foundation (NSF) approval gives you a chance to properly clean and sanitize all food contact surfaces in your facility. No matter who approves the equipment, if you do not sanitize properly, the food safety risk will remain huge for your operation and your customers. We will now concentrate on some critical equipment sanitation issues.
Departments: Help Your Employees Protect Against Pathogens
The media and the public generally focus first on the actual pathogen when a foodborne illness occurs, eventually turning their focus to the source of the illness. Often, an infected person causes the outbreak directly—or even indirectly—through a series of improper actions or inactions. Humans can be considered the parameter of these illnesses.
Features: Pathogen Detection at the Speed of Light
Many people believe nothing is certain in life but death and taxes. Daniel Y.C. Fung, PhD, professor of food microbiology at Kansas State University, adds another certainty to the list: "Food processors must get accurate results from tests to detect pathogens in raw materials. This holds true regardless of the technology employed, the time involved, or the cost. A rapid test giving bad results is not good whatsoever."
Departments: Be Ready to Beat Listeria
The foodborne pathogen Listeria monocytogenes has remained a major concern in all food markets but is especially problematic for ready-to-eat (RTE) products. Its high level of morbidity—nearly 30% in those at greatest risk (pregnant woman, the elderly, young children, and the immunocompromised)—makes it a high priority in RTE plants.
Departments: Pathogen Can't Hide From Biocides
Over the past 10 to 15 years, industry and the government have sought intervention strategies to reduce general microbial numbers and, specifically, to reduce or try to eliminate all produce pathogens. The most notable recent produce pathogen outbreak, which involved bagged baby spinach from California, was caused by E. coli 0157:H7. This occurrence resulted in a multistate outbreak, leading the U.S. Food and Drug Administration (FDA) to draft the “Guide to Minimize Microbial Food Safety Hazards of...
Departments: Beyond Eradication
In 1774 Swedish pharmacist Carl Wilhelm Scheele unwittingly discovered chlorine, but it wasn’t used as a sanitizer until 73 years later, in 1847, to prevent the spread of “child bed fever” in the maternity ward at Vienna General Hospital.
Departments: Acidic Punch Pounds Pathogens
Food processors and consumers are becoming more attracted to food preservation strategies with a focus on naturally occurring antimicrobials. Free fatty acids are widely distributed in nature and possess antimicrobial properties. This makes it a great time to consider new treatments which utilize these properties to deliver benefits valuable to processors.
Departments: Guidance and Stricter Enforcement, NOW
The present unraveling of the virulent E. coli O157:H7 outbreak-involving scallions and green onions at Taco Bell have at least 42 confirmed cases of E. coli O157:H7 illness with at least five hospitalized. Just prior to Taco Bell’s present snafu was the E. coli O157:H7 outbreak involving packaged spinach, which resulted with three deaths and 204 illnesses. Preceding those outbreaks there have been numerous food poisons caused by fresh produce, including a cornucopia of imported products that has...