Articles by Section - Features

Listing articles 101 to 110 of 408

Features: Maintaining the Cold Chain: Links in Review

Keeping your product cold in the most comprehensive, cost-effective manner

Features: The Future of Allergen Testing with Mass Spectrometry

Mass spectrometers offer accurate allergen identification while also enabling the detection of multiple allergens in a single analysis

Features: Embracing HACCP

HACCP implementation grows as retail and food service facilities look to shore up food safety in an evolving market

Features: Fresh Approaches to Food Safety Training for Grocers

Technology training platforms allow grocery employees to achieve proper safety policies, procedures, and behaviors

thumbnail image: thumbnail for: Seed, The Ultimate Weapon

Features: Seed, The Ultimate Weapon

Over the past 30 years, the seed industry has experienced considerable consolidation. Now, according to The Farmer to Farmer Campaign on a Genetic Engineering, only 10 U.S. companies account for over two-thirds of the world’s seed for major crops, including corn, soybeans, canola, and cotton. The top four biotechnology or biotech companies in the industry alone account for approximately 43 percent of the global seed market, which notably includes both genetically modified (GM or GMOs) and...

thumbnail image: thumbnail for: Inorganic Arsenic Detected in Cooked Chicken

Features: Inorganic Arsenic Detected in Cooked Chicken

Use of arsenic-based drugs in poultry production increased the level of inorganic arsenic in chicken meat, posing a potential increase in the lifetime risk of bladder and lung cancer in consumers, according to a study conducted by researchers at the Johns Hopkins Center for a Livable Future.

thumbnail image: thumbnail for: Keeping Deli Food Listeria-Free: New USDA/FDA Report

Features: Keeping Deli Food Listeria-Free: New USDA/FDA Report

Nearly one in every 10 cases of listeriosis caused by retail deli products could be prevented if all refrigerated, ready-to-eat foods were stored at 41 degrees Fahrenheit or below, as the FDA Food Code recommends.That’s one of several key findings from a major new study on food safety in retail delis issued by the FDA and the USDA’s Food Safety Inspection Service (FSIS).

thumbnail image: thumbnail for: Anti-Bacterial Technology for Stainless Steel

Features: Anti-Bacterial Technology for Stainless Steel

Given that visual inspection remains the first line of defence in many food preparation facilities and serveries, it is not surprising that there has been intense interest in developing a way of conferring inherently bactericidal properties on stainless steel surfaces and utensils—making them in effect “self-disinfecting.”

thumbnail image: thumbnail for: The European Food Industry’s Horse Meat Scandal

Features: The European Food Industry’s Horse Meat Scandal

Since Irish food inspectors detected horse meat in beef burgers at the end of last year, similar incidents have occurred in 13 European countries. Retailers have removed beef products from their shelves as concern over the contamination and the origin of the horse meat has escalated.

thumbnail image: thumbnail for: Food & Beverage Manufactures Still Unsure Regarding FSMA Guidelines

Features: Food & Beverage Manufactures Still Unsure Regarding FSMA Guidelines

The Food Safety Modernization Act (FSMA) was signed into law two years ago, however most food and beverage regulations were just released this past January. A new study by iRely has found that while the guidelines have been pending for some time, many process manufacturers are still either uncertain or unaware of how the new regulations will affect their production processes.




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October/November 2014

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