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thumbnail image: thumbnail for: Risk of Foodborne Illness Twice as High in Restaurants vs. Homes

News: Risk of Foodborne Illness Twice as High in Restaurants vs. Homes

Americans are twice as likely to get food poisoning from food prepared at a restaurant than food prepared at home, according to a new study from the Center for Science in the Public Interest. Their analysis of “solved” outbreaks over a 10-year period found a total of 1,610 restaurant-linked outbreaks that sickened some 28,000 people, compared with 893 outbreaks traced to private homes that caused nearly 13,000 individual cases of illness.

thumbnail image: thumbnail for: New Center to Provide Unbiased Research on Food Ingredient Safety

News: New Center to Provide Unbiased Research on Food Ingredient Safety

The food, beverage, and consumer products industries, along with the Grocery Manufacturers Association and Michigan State University, are partnering together to establish the Center for Research on Ingredient Safety (CRIS). An independent, academic, science-based center, CRIS will serve as an unbiased source for information, research, training, and analysis on the safe use of chemical ingredients in consumer packaged goods including foods and beverage products.

thumbnail image: thumbnail for: In-Process Analysis of Fat and Dry Matter in Cheese: An Application Note

Features: In-Process Analysis of Fat and Dry Matter in Cheese: An Application Note

The international cheese market produces billions of pounds of cheese annually, making it one of the largest food industries worldwide. Cheese and other dairy products are regularly tested for components like fat, moisture, protein, and dry matter content. These factors affect the taste and manufacturability of the cheese, making their prediction critical.

thumbnail image: thumbnail for: New Radio-Wave Technique Kills <I>Salmonella</I> in Raw Eggs

News: New Radio-Wave Technique Kills Salmonella in Raw Eggs

The pasteurization process, now in prototype stage, positions each raw egg between two electrodes that send radio waves back and forth through it. At the same time, the egg is sprayed with water, to compensate for some of the heat created by the radio waves. This process warms the egg from the inside out, protecting the delicate egg white, which is more sensitive to heat.

thumbnail image: thumbnail for: COOL Case Goes Under Review—Again

News: COOL Case Goes Under Review—Again

The U.S. Court of Appeals for the District of Columbia Circuit recently announced that it will review en banc the case that declares USDA’s Country-of-Origin Labeling (COOL) rule unconstitutional. This follows the March 28, 2014 ruling that had the court upholding COOL, saying the rule can indeed be enforced. New oral arguments will now take place on May 19, 2014.

thumbnail image: thumbnail for: Backyard Farms Receives Food Quality & Safety Award

News: Backyard Farms Receives Food Quality & Safety Award

Tomato growers Backyard Farms of Madison, Maine, was awarded the 13th annual Food Quality and Safety Award at a special ceremony on April 9 during the Food Safety Summit in Baltimore, Md. Sponsored by DuPont Nutrition & Health and presented by Food Quality & Safety magazine, the honor recognizes a North American quality assurance department or program each year that has made significant improvements in food safety and quality.

thumbnail image: thumbnail for: Colorado Takes the Lead in Safety of Marijuana-Infused Food Production

News: Colorado Takes the Lead in Safety of Marijuana-Infused Food Production

In the absence of federal regulations for the safe production of food products that include marijuana, the state of Colorado is at the forefront of setting its own regulations. Colorado voters agreed to legalize recreational marijuana in November 2013, and now it falls to the state’s Department of Revenue Marijuana Enforcement Division to ensure that food made with this ingredient is safe for human consumption.

thumbnail image: thumbnail for: FDA Survey Finds Most Cantaloupes Free of Pathogens

News: FDA Survey Finds Most Cantaloupes Free of Pathogens

Cantaloupe safety in the U.S. appears to be improving, according to results of a summer 2013 survey by FDA field officers that were recently reported by Michigan State University. “By and large, samples of melons last summer came back free of Salmonella, E. coli, and Listeria,” said the report. “Most growers are practicing good agricultural practices, even if they aren’t certified as such or keeping records documenting food safety practices.”

thumbnail image: thumbnail for: Using Enterprise Quality Management to Increase Visibility and Quality Transparency

Features: Using Enterprise Quality Management to Increase Visibility and Quality Transparency

With quality management always a top priority, DSM Nutritional Products understood the need to ensure the resources to collect, track, and report on its quality processes. As a result, in order to manage existing global facilities, newly acquired companies, and a complex global supply chain, DSM Nutritional Products decided it needed to implement a single integrated quality management system to support its current infrastructure that would streamline quality process adoption for any future acquisitions.

thumbnail image: thumbnail for: Whistleblower Complaints to get Easier for Employees in Food Safety Industry

News: Whistleblower Complaints to get Easier for Employees in Food Safety Industry

Food industry employers may need to take a hard look at their processes for handling employee complaints about perceived food safety issues, given the provisions of a new interim final rule about how whistleblower complaints will be handled in the future.

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