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Departments: Remote Control
Recent events such as last year’s Escheria coli outbreak at several well-known fast-food chains and in the California produce industry, which lost more than $100 million as a result of contaminated lettuce and spinach, have increased the level of skepticism being directed at food processors. While government oversight and public attention drive processors to adopt new food safety solutions, preventive strategies increasingly focus on new technologies that enhance process controls.
Departments: Get the 411 on Edible Oils
Edible oils are used in a wide variety of food products such as margarines, salad, cooking oils, mayonnaise, salad dressings, and confectioners’ coatings. They play a major role in determining the taste, texture, nutrient profile, and shelf life of food products.
Departments: Put Pest Birds in the Cage
When it comes to pests, cockroaches, rodents, or flies generally spring to mind. Birds are often considered a mere nuisance, although these feathered critters can jeopardize food safety and employee health; they may even affect audit scores at food manufacturing facilities.
Departments: Pathogen Can't Hide From Biocides
Over the past 10 to 15 years, industry and the government have sought intervention strategies to reduce general microbial numbers and, specifically, to reduce or try to eliminate all produce pathogens. The most notable recent produce pathogen outbreak, which involved bagged baby spinach from California, was caused by E. coli 0157:H7. This occurrence resulted in a multistate outbreak, leading the U.S. Food and Drug Administration (FDA) to draft the “Guide to Minimize Microbial Food Safety Hazards of...
Departments: Crack the Food Chemicals Code
The Food Chemicals Codex (FCC) is a compendium of monographs for food ingredients from the United States Pharmacopeial Convention (USP). U.S. Food and Drug Administration (FDA) regulations specify that food and color additives must receive pre-market approval and that other food ingredients must be generally recognized as safe (GRAS). For clarity, we use the term food ingredients for both food and color additives and GRAS materials. FCC began in 1961 following passage of the 1958 Food Additive Amendments...
Departments: Infrared Technology Chips Away at Waste
It is no surprise that flour and corn food products, including tortilla chips, are so popular with consumers: They’re fresh and flavorful when served at your favorite restaurant or purchased from your local market. The high quality of today’s tortilla products is made possible by modern production machinery and processing techniques. New equipment enables manufacturers to improve the taste, appearance, and consistency of corn and flour tortillas, tortilla chips, flat breads, pizzas, and other...
Departments: Top Shelf Quality
Over the years, science and technology have led to a much better understanding of the underlying principles that make certain preservation techniques work. Some of the more common preservation techniques—heating, chilling, drying, salting, acidification, oxygen removal, and fermenting—have been in use for a long time.
Departments: Sample Prep Standards Ensure Safety
Consumers have never been more aware of food safety issues. A quick Google News search for “food safety” turns up headlines from around the world. In addition to the usual suspects such as botulism, E. coli, and Salmonella, consumers worry about pesticides and other chemical contaminants in their foods. Another fear is food bioterrorism. Just the mere suspicion of a contaminated product has far-reaching consequences for a food supplier. Because testing food samples (whether it is to look for...
Departments: DIY Staph Testing
In-house testing for microorganisms such as Escherichia coli is routine for most food manufacturers. An increasing number of companies, however, are also performing in-house testing for Staphylococcus aureus. In fact, 62% of the 1,400 manufacturers surveyed in 2000 were already doing their own evaluations.
Foreign matter contamination is the main source of recalls and rejections and may lead to injury to customers, loss of brand loyalty, and large recall expenses. These undesirable additions differ from food groups and, depending on the type of food product, can be anything from stem stalks to bone fragments.