BROWSE ALL ARTICLES BY TOPIC
Articles by Section - Features
Listing articles 221 to 230 of 311
Features: The Peanut Butter and Pistachio Paradox
We’ve all heard the reports. “Peanut Recall Sparks Large-Scale Food Safety Concerns.” “Pistachios-Salmonella Link Probed.” “Fears of Tainted Spinach Sweep the Nation.”
Features: Pest Control: Past and Present
In today’s climate of heightened food safety scrutiny, it is hard to believe that not so long ago, attitudes about what constituted a hygienic processing environment were very different. This is especially true for pest management practices. Only a little more than 70 years have passed since Congress enacted the Federal Food, Drug and Cosmetic Act of 1938 (FD&C Act), and a little more than 100 years ago, Upton Sinclair’s The Jungle opened America’s eyes to what was happening in meat...
Features: Sustainability for the Long Haul
Sustainable manufacturing and processing, which reduces raw materials waste and minimizes refuse, is more than a passing trend for companies both large and small during this economic recession. As companies using such practices see it, sustainability attracts consumers. But more fundamentally, it is good for a business’s bottom line.
Some things never change. In the food industry, the need to ensure the safety of all products is one of those things. With the rising number of large-scale food recalls, diminishing consumer confidence, and increasing scrutiny from regulators and the food industry marketplace itself, the need to ensure the safety of the domestic and global food supply, coupled with demands for brand-protection assurance, have never been greater.
In the 1980s, the microwave oven prompted the creation of new food products, and in the 1990s and early 2000s, consumers’ desire to prepare their food in seconds prompted the creation of off-the-shelf, ready-to-eat products. These trends demonstrate how food science has been influenced by the times.
Features: Regulation and the U.S.–China Dynamic
In the past, within living memory, food processing was largely a localized system with production facilities located near the source of the food product supply, the two linked by short and relatively simple logistics. Today the global food processing industry is estimated at more than $2 trillion in annual sales, with approximately 25% directly involving international import/export sourcing.
Features: Food Microbiology Marches On
Napoleon wanted to conquer the world, but he knew, as his famous quote aptly states, “an army travels on its stomach.” To be sure his men had safe rations, he offered a 12,000-franc prize to anyone who could come up with a food preservation method. Nicolas Appert, the chef and distiller who ultimately claimed the prize, spent more than a decade discovering that boiled foods placed in airtight glass containers would not spoil. In 1810, Peter Durand, a British merchant who received a patent for...
This article is excerpted from a chapter in “Food Irradiation Research and Technology,” which was edited by Christopher H. Sommers, PhD, and Xuetong Fan, PhD. The book was published in 2006 by Wiley-Blackwell, which also publishes Food Quality magazine.
Features: ATP Bioluminescence Moves Mainstream
This article on the history and impact of advances in ATP bioluminescence is the third in a new series for Food Quality. In “FoodTech: Tools That Changed the Industry,” we look at various technologies and tools, such as ATP bioluminescence testing, that have played a key role in and had an indelible impact on the food industry.
Features: Back from the Brink
West Michigan turkey growers faced a high hurdle in 1998, when Sara Lee decided to stop harvesting birds at its Zeeland, Mich., plant. The growers were left with nowhere to sell their birds, and, in response, developed a cooperative of growers that became Michigan Turkey Producers, a supplier of both raw and ready-to-eat products.