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Departments: Novel Approaches to Pathogen Control

A series of recent incidents involving pathogens in peanut butter, ground beef, and chicken products has forced the food industry to recognize the continuing need for technological means of ensuring the biological integrity of food supplies.

Columns: We’re Happy to Comply — But How?

Anyone involved in the food industry has now heard about the recent passage of the FDA Food Safety Modernization Act, or FSMA. Although the FSMA imposes many new and, some might argue, exotic requirements on industry, the one that likely will have the greatest impact on food companies is the mandate that they “develop and implement written food safety plans.” Many companies are asking, what does this really mean? Although none of us can be certain until the U.S. Food and Drug Administration...

Departments: Food Microbiology: How to Become a Quality Control Freak

Quality control in the food industry has a multitude of meanings. But the basic principal—to ensure sufficient quality—always remains the same.

Departments: Certified Wheat Seed Ensures Quality of the Loaf

When it comes to food ingredients, few food manufacturers can match the quality assurance and traceability claims of Warburtons, the United Kingdom’s largest independent baker.

Departments: Lessons Learned from GFSI Audits

Achieving GFSI (Global Food Safety Initiative) certification can ensure consumer confidence in product safety. Among the many existing standards available for audit or certification, GFSI has selected several that are applicable to the food manufacturing industry.

Features: A Key Figure in Food Safety

Mention the name Louis Pasteur (1822-1895), and most people think of the pasteurization process he invented to prevent beverage spoilage. But Pasteur was a true renaissance man, researching, teaching chemistry and physics, and ultimately making discoveries that revolutionized fields such as agriculture, hygiene, and industry.

Features: Here, Now, and Soon to Be: A Suite of Food Lab Innovations

It’s often said that the future is now, which may explain why so many people are unprepared for it.

Departments: The Latest in Lab Equipment

As this issue’s Product Focus shows, laboratory equipment for food science and the industry is changing rapidly. As the cover story for our December/January 2009 issue reported, one of the key changes in the lab is the emergence of tools that are more efficient, reliable, and automated, said Purnendu Vasavada, PhD, an extension food safety and microbiology specialist with the University of Wisconsin-River Falls. The lab will also be smaller.

News: Elevating Room Sanitation Quality

In recent years, the focus on the environmental quality of the food production landscape has increased. Although far from being a new problem, high-profile cases resulting in sickness and death traced back to the manufacturing process have caused the industry to reassess contamination control strategies, an issue currently under discussion in the Senate and inherently linked to food safety. Some level of contamination control naturally already exists and, given the diversity in environmental production...

Departments: Get a Documented Food Safety Plan

Get ready to meet your new Food and Drug Administration (FDA) inspector. On Jan. 4, 2010, President Obama signed into law the Food Safety Modernization Act, S. 510. The bill essentially takes provisions from the House-passed H.R. 2749 and combines it with S. 510 (Senate) to make one bill. The new bill will impose stiff penalties for known violations. To ensure enforcement, the House bill includes a minimum $1,000/year registration fee to be assessed to all food facilities to help pay for mandatory FDA...

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