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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...
Departments: The Case for Ozone
In 2000, the Electric Power Research Institute published “Food Industry 2000: Food Processing Opportunities, Challenges, New Technology Applications.” The report contains the following statement: “Ozone destroys bacteria, mold, mildew, spores, yeast and fungus. It inactivates viruses and cysts. Chlorine is not very effective against viruses and has limited effect on some types of bacteria … ozone reacts much faster than chlorine.”
Departments: Protect Your Product From Contaminants
Today’s processing lines are complex and, increasingly, automated, making the detection of foreign contaminants in both raw materials and finished products more challenging than ever. Companies need comprehensive programs to ensure that contaminants never reach the consumer. Good manufacturing processes are an essential component of any overall program.
Departments: Go With the Flow
In the food and beverage and pharmaceutical and biotech industries, contamination-free processing is essential for full compliance with industry validation standards. The potential for contamination in manufacturing applications increases with the introduction of peripheral components, such as flow measurement instruments, that help maintain process parameters within acceptable limits. To prevent this from happening, these devices must themselves meet standards set by governing agencies to ensure that...
Departments: LC/MS/MS Can Help Screen Cereal
Water-soluble vitamins, which are very polar, have poor retention on reverse phase columns. The presence of ion pair reagents such as heptafluorobutyric acid in the mobile phase has been shown to improve the separation and retention of these compounds. The drawback of using such ion pair reagents, however, is the high background levels generated inside the mass spectrometer (MS). Therefore, we have developed a rapid and sensitive method with ammonium formate in the mobile phase solvent using a column with...
Departments: Accountability Drives Food Quality
Lynne Hambleton, author of “Treasure Chest of Six Sigma Growth Methods, Tools, and Practices” writes, “Decision making must be data driven.” Indeed, the lean Six Sigma DMAIC—define, measure, analyze, improve, and control—is at the heart of food quality because excellence can only be achieved through accountability.
Departments: Say Hi to Mom
Food processors have always lived in a world of challenges, and food prices have historically been volatile. But the unrelenting price increases over the last two years are troubling at best. Food prices spiked 4.9% in 2007, the biggest jump in 18 years, according to Time Magazine. Wheat and milk prices have risen to all-time highs. Soybean prices are at their highest level in 34 years, and corn prices have hit an 11-year peak. Rice and coffee are now at 10-year records, and meat prices are up by 50% in...
Departments: Clarity is Key to Packaging
Retail outlets, from large supermarket chains to small corner shops, are becoming more and more like walk in/walk out restaurants, with convenience foods, sandwiches, and snacks providing a high proportion of turnover. There are many materials available for the plastic containers used in food packaging for these retail outlets, each with its own performance characteristics.