BROWSE ALL ARTICLES BY TOPIC
Articles by Section - Print
Listing articles 141 to 150 of 626
Departments: Food Safety Happens in a Vacuum
System sprays down, sucks up sterile liquid to get pathogens off food surfaces
Departments: Identity That Goes with the Grain
Systems that track certain varieties start with certified seed and end with traceable, high-quailty ingredients
Departments: Choosing a Food Safety Consultant
Ask the right questions to ensure a happy ending
Harvey Wiley was the father of the Pure Food and Drugs Act of 1906
Departments: The Battle Over "Pink Slime"
Science vs. public outrage over BPI's lean finely textured beef
Departments: Microbiological Tests and Kits: The Latest Advances
It’s been almost a year since the E. coli outbreak that originated in Germany in May last year killed more than 40 people. The frenzy to identify the strain responsible — the relatively rare O104:H4 — helped point out the increasing need for rapid and reliable pathogen testing in the food industry.
Departments: Food Companies Should Plan for Outbreak Response Before it Occurs, Act Quickly to Shape Outcome
A longtime industry colleague and friend recently told me it was the things he couldn’t see that he feared most. Lurking somewhere in his processing equipment or on a product sitting in a sales cooler, there are a few colonies of pathogenic bacteria waiting to wreak havoc in our business and lives.
While the rest of the world focused on the space race between Russia and the United States, Paul Lachance, PhD, an Air Force Aeromedical Laboratories biologist, worried about the safety of the food astronauts were eating during a mission.
All too frequently, a story appears about tainted food that has traveled through the supply chain undetected until it causes illness and triggers a costly recall. This scenario not only puts the health of the consumer at risk but is also invariably expensive and can destroy a company’s reputation.
Imagine pointing your smart phone at a head of lettuce in the grocery store and having the phone tell you what farm the lettuce came from and the date the produce arrived in the grocery store. What if your phone could even tell you what temperatures the lettuce was exposed to in transit? If various sectors of the industry got on the same wavelength, consumers could stay healthier by tapping into a robust database of vital information.