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Departments: Help Your Employees Protect Against Pathogens
The media and the public generally focus first on the actual pathogen when a foodborne illness occurs, eventually turning their focus to the source of the illness. Often, an infected person causes the outbreak directly—or even indirectly—through a series of improper actions or inactions. Humans can be considered the parameter of these illnesses.
Departments: Improve Your Sanitation Training Program
Across the food industry, legions of plant sanitarians would swear they could comfortably retire if they had a sawbuck for every time they have heard this axiom. While battle fatigue associated with this oft-used adage is understandable, its underlying message—that effective cleaning and sanitizing are essential prerequisites for producing safe, quality food—remains at the core of sanitation training programs.
Departments: Inspection Equipment Can Pay for Itself
There’s no question—we are in a recession. Budgets are tight, and every dollar spent faces more scrutiny than ever. But this is no time to sacrifice product quality or take chances when it comes to product inspection. Consumers are reigning in spending, so any question about a product’s safety or integrity may prompt shoppers to switch to another brand.
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: 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: Bye Bye Shoo Fly
According to the Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service, there have been more than 20 food recalls to date caused by bacteria in 2008. To maintain consumer confidence, you must ensure sanitary conditions in your facility, and flies are a definite no-no.
Departments: Be Ready to Beat Listeria
The foodborne pathogen Listeria monocytogenes has remained a major concern in all food markets but is especially problematic for ready-to-eat (RTE) products. Its high level of morbidity—nearly 30% in those at greatest risk (pregnant woman, the elderly, young children, and the immunocompromised)—makes it a high priority in RTE plants.
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.