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Departments: Dioxin Detection Offers Protection
In recent years, several high-profile contamination crises have raised concerns over dioxin levels in a variety of food products. In December 2008, the Irish government recalled all pork products made in the Republic of Ireland after the discovery of dioxins in slaughtered pigs. Tests on some of the Irish pork products showed dioxin levels up to 200 times the recognized safety limit. This was followed by the Chinese government’s December 9th announcement banning all imports of pork from Ireland after...
Departments: A Traceability Reality Check
The food safety industry has long viewed traceability as a strategy that enhances business and pays for itself in the process. While these are worthwhile objectives, rarely has traceability been linked to profitability.
Departments: Be Safe, Use a Trace
Today’s global food processing industry is estimated to surpass $2 trillion in annual sales, some one-quarter of which directly involves international import or export sourcing. Poorly constructed logistic processes for foodstuff shipments, however, can expose food processors to a host of problems, including spoilage, failed regulatory inspections, and litigation over foodborne illnesses.
Departments: Food Safety is all in the Details
We all recognize the importance of maintaining safety and quality throughout the food chain. Unfortunately, many of us do not fully understand that the key to such maintenance is meticulous documentation and recording of procedures and processes in the production, processing, distribution, and retailing of food products. Keeping track of pertinent data helps companies minimize recalls, better manage risk, and more quickly respond to problems.
Departments: Food Safety Goes Global
Risks arising from an improperly designed, implemented, and maintained food safety system can have financially crippling effects, from brand damage, decreased consumer confidence, product recalls, illness, death, and legal ramifications. And, with globalization and an increase in supplies from emerging countries, the likelihood of these risks grows and the processes to manage them effectively become more complex. An additional element in this struggle is the varying acceptance of food safety standards and...
Departments: The Evolution of HACCP
As it approaches its 50th anniversary, hazard analysis and critical control point (HACCP) has repeatedly shown itself to be the most effective system to ensure food safety. The principles can be applied in a variety of venues, from agricultural production to food service, from multinational corporations to small processors in developing countries. It is a systematic approach to building safety.
Departments: A Cool Way to Clean
Keeping food processing surfaces clean is a production manager’s main concern. Removing leftover food, grease, grime, and other residue from production equipment is critical for preventing bacteria growth and ensuring safe, high quality food products. As sanitation regulations become more stringent, labor costs increase, and the industry becomes more environmentally conscious, food companies are looking for new cleaning processes and solutions.
Departments: Protect Your Customers From Gluten
A Google search of the word combination “gluten free” returns a staggering 7 million results. Many provide information regarding gluten-free ingredients, recipes, and prepared foods currently available in the marketplace. This tidal wave of information is the result of the heightened interest in gluten-free diets of an increasing number of people who have been diagnosed with celiac disease (CD).
Departments: Prevent and Control Listeria
Recognized as an important public health problem in the United States, Listeria monocytogenes is a ubiquitous, intracellular pathogen known to cause food-contaminating outbreaks. These microorganisms have the ability to multiply within host cells and spread from cell to cell.
Departments: HACCP Programs and Practices Evolve
This article is based on three webinars from The Microbiology Webinar Series, co-sponsored by AES-Chemunex, Inc. and Carpe Diem, A Wiley Company. Donald Schaffner, PhD, professor and extension specialist at Rutgers University’s School of Biological and Environmental Sciences, was the keynote speaker for both “Challenges in Implementing HACCP: Validation and Verification, Quantitative Risk Assessment: Is it the Next Step After HACCP?” and “Use of Predictive Microbiology to Support...