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Features: The Many Faces of Food Contamination
Exploring the need for risk-based testing strategies in non-regulated contaminants
Fabric curtain walls provide a floor to ceiling blockade against foreign objects, yet allow fast and unimpeded access for conveyors and personnel
Meat facilities achieve a higher level of product quality by following proper detection, segregation, and final product disposition procedures
How to assess the risk versus the payoff while still meeting safety and quality guidelines
Food service industry can help prevent norovirus outbreaks by ensuring workers practice proper handwashing
Raw ham, parmesan, mozzarella, pasta, pizza, lasagna, tiramisu—Italian food such as these are well known and appreciated around the world. In fact, food export in Italy represents one of the few business branches less affected by economic crisis that otherwise strangling the country at the moment; export increased 5.8 percent in 2013.
Features: China’s New Dairy Market Regulations
The new regulation, announced in mid-June 2014, is likely to impact foreign brands’ current share of over 60 percent of the milk powder market in China, valued at a total of USD 9.75 billion as of 2013. The policy states that the target for local Chinese brands is set to be 80 percent of market share by 2018, a drastic change from the status quo.
CDC analyzed cases of norovirus between 2009 and 2012 and found the vast majority–64 percent–of norovirus infections stem from restaurant contamination. Out of the 1,008 cases analyzed, 364 specifically cited food worker contamination as the cause, and 54 percent of those cases involved bare hand contact to ready-to-eat food.