BROWSE ALL ARTICLES BY TOPIC
Articles by Section - Features
Listing articles 121 to 130 of 422
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).
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.”
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.
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.
A single-point mutation newly identified in the genome of Listeria monocytogenes increases the pathogen’s ability to withstand temperature-related and osmotic stress, researchers in Ireland reported. The same group also described a previously unidentified twisting of L. monocytogenes cells into a corkscrew shape in response to increased stresses.
Features: Pest Threats: Keeping the Enemy Out
If facility managers are going to be successful in their battle against pests, not only do they need to be aware of proper prevention and detection techniques, but most importantly, they must know their enemy. Here are the most common pests found in and around food processing plants.
Strategies on how to stay afloat amidst the growing frequency of food recalls
Soil detection, indicator microbial detection, and pathogen detection systems designed for hygiene monitoring programs in concert with plant sanitation
The five factors to consider for pest management documentation in order to be audit-ready at any time
Features: ‘Boat-to-Plate’ Traceability
With a global quality hub, the seafood industry can verify product quality on the boat, at the fishery, with the at-sea and land processors, and at the distributor