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Listing articles 41 to 50 of 85

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.

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: Small Pest: Big Problem

Beetles crawling over counter tops, moths flying across rooms or caterpillars crawling up walls and across ceilings are all signs of big problems from small pests. To discount these pests as mere passersby would be a mistake, for the old saying “don’t judge a book by its cover” rings true with stored-product pests.

Departments: Beyond Eradication

In 1774 Swedish pharmacist Carl Wilhelm Scheele unwittingly discovered chlorine, but it wasn’t used as a sanitizer until 73 years later, in 1847, to prevent the spread of “child bed fever” in the maternity ward at Vienna General Hospital.

Departments: Planning Makes Perfect

In the last issue we talked about the types of food technology, contact surfaces, cleaning chemistry and procedures. This issue we address time, schedules and basic sanitation equipment. When planning your cleaning and sanitation routine, start by quantifying time available for this process, then schedule the work and determine the manpower you’ll require. I recommend using the five-step process below to achieve the most efficient and effective results. Map out the five-step procedure for each piece...

Departments: Infrared: An Effective HACCP Tool

The heat is definitely on for food service operators to reach and maintain tight food safety standards. HACCP programs are all about controlling and eliminating hazards, and food temperatures—when, where and how to take them safely—are at the heart of the program. Fortunately though, hot and cold temperature measurement has gotten easier, faster and safer over the last few years. Infrared technology, as well as more sophisticated infrared temperature measurement techniques, can make a big...

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February/March 2015

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