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Features: Customer Communication, Simplified
Wondering how to talk about food risk with your customers? Now all the resources that provide guidance on how to do just that can be found on a new website.
A new nanotechnology-based biosensor now under development is another entry in the ever-growing race to speed the detection of pathogens such as E. coli, Salmonella, and Listeria in food and water supplies.
In a move that experts say will bring it more in line with U.S. policy, the Canadian Food Inspection Agency (CFIA) has announced that it will post the agency’s compliance and enforcement activities on its website from on its website.
Features: New Beverage Microbiology Tool
Currently, most beverage manufacturers test for contaminants using agar petri dishes made in-house or purchase pre-made dishes, which usually have a limited shelf life.
New antimicrobial edible coatings made with essential oils like clove and oregano could boost the shelf life of meats by as much as 50%, researchers at the Public University of Navarre in Spain reported.
Safety-minded consumers want to know where their produce comes from, and now software engineers at international technology company from NEC have developed a smartphone app that will let them track the pedigree of a melon, mango, or apple, right down to where it was picked, simply by snapping a photo.
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.
It’s often said that the future is now, which may explain why so many people are unprepared for it.
The Beef Industry Food Safety Council (BIFSCo) released best practice guidelines for sampling, lotting, and testing beef products at the Beef Industry Safety Summit in early March
The U.S. Government Accountability Office (GAO) recommends the consolidation of food safety oversight into a single agency, which it says could save money and improve efficiency and effectiveness.