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Departments: The Power of Phages
The nature of food and foodborne illness has changed dramatically in the United States over the past century. While various technological advances such as pasteurization and proper canning have all but eliminated some diseases, new causes of foodborne illness are continually being identified.
Departments: Microbiology Equipment and Supplies
As food companies struggle to find a profitable balance between making sure that they meet safety and processing regulations and producing products efficiently, microbiology equipment and supplies are increasingly vital to their efforts.
Departments: Novel Approaches to Pathogen Control
A series of recent incidents involving pathogens in peanut butter, ground beef, and chicken products has forced the food industry to recognize the continuing need for technological means of ensuring the biological integrity of food supplies.
Effective July 1, California will require all employees who handle food in restaurants to earn a California Food Handlers Card. This legislation, modeled on successful programs in other states, will affect more than 1.4 million food industry jobs.
Quality control in the food industry has a multitude of meanings. But the basic principal—to ensure sufficient quality—always remains the same.
Departments: Certified Wheat Seed Ensures Quality of the Loaf
When it comes to food ingredients, few food manufacturers can match the quality assurance and traceability claims of Warburtons, the United Kingdom’s largest independent baker.
Departments: Lessons Learned from GFSI Audits
Achieving GFSI (Global Food Safety Initiative) certification can ensure consumer confidence in product safety. Among the many existing standards available for audit or certification, GFSI has selected several that are applicable to the food manufacturing industry.
Departments: The Latest in Lab Equipment
As this issue’s Product Focus shows, laboratory equipment for food science and the industry is changing rapidly. As the cover story for our December/January 2009 issue reported, one of the key changes in the lab is the emergence of tools that are more efficient, reliable, and automated, said Purnendu Vasavada, PhD, an extension food safety and microbiology specialist with the University of Wisconsin-River Falls. The lab will also be smaller.
Departments: Get a Documented Food Safety Plan
Get ready to meet your new Food and Drug Administration (FDA) inspector. On Jan. 4, 2010, President Obama signed into law the Food Safety Modernization Act, S. 510. The bill essentially takes provisions from the House-passed H.R. 2749 and combines it with S. 510 (Senate) to make one bill. The new bill will impose stiff penalties for known violations. To ensure enforcement, the House bill includes a minimum $1,000/year registration fee to be assessed to all food facilities to help pay for mandatory FDA...
Departments: The Microbiology of Cereals and Cereal Products
Bacteria are frequent surface contaminants of cereal grains. For bacteria to grow in cereal grains, they require high moisture or water activity (aw) in equilibrium, with high relative humidity. Generally, bacteria are not significantly involved in the spoilage of dry grain and become a spoilage factor only after extensive deterioration of the grain has occurred and high moisture conditions exist. However, bacterial pathogens and spoilage bacteria, such as spore-forming bacteria that cause ropiness in...