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Features: Coping with Shelf-Life
Raw or processed food products deteriorate during processing, distribution and storage. Unless it is sterile, such products will contain indigenous microflora and, in some cases, foodborne pathogens. Unfortunately, presence and growth of microorganisms or foodborne pathogens are not always differentiated by the quality changes in the product. To help assure product safety and quality, microbiological shelf-life and challenge studies are essential R&D tools for food processors and manufacturers.
Features: Automation Justification
Now more than ever, the focus of microbiology labs is to continually find new ways to increase productivity, enhance the quality of test results, increase employee safety and, of course, minimize budget expenses. Automation is an option some labs are using to achieve all these objectives.
Standardized food safety and quality management have been well established in the United States and the European Union. Since much of the food industry is highly internationalized, both in general supply chain and in contract manufacturing, there are substantial business needs for internationally standardized safety and quality systems.
Features: Food Defense at the Federal Level
All this did to the plants that already had a plant security program in place was to have their regulatory essayist tap their delete button and type in “food defense” into their existing programs. For plants that didn’t have a food defense program in place, it should be a neon caveat for them to wake up and acknowledge that there exists, both domestically and internationally, a mushrooming insatiable 21st Century malediction that knows no boundaries: Terrorism.
A letter received by Pepsi Co. in May offered a lot more from Coca-Cola than a smile. A whacky plot formulated by a tacky trio of culprits involved the sale of recipes for some Coca-Cola products and details of future promotions ($15,000) as well as a sample of a new beverage that has yet to be introduced ($75,000).
The eel-like fish can survive low temperatures because of a naturally occurring ice-structuring protein. The protein from the blood of the fish can lower the temperature at which ice-crystals form, meaning that when used in ice cream, less cream or fat is needed, according to a BBC news release.
Features: The DNA of Crisis Management
Television shows highlighting the techniques and intricacies utilized in criminal investigations are gaining a foothold among America’s television viewers.
Preparing for a crisis is the area that I would like to discuss in this first article. There are three stages at which crises can be addressed: Before, during and after a situation occurs.
Features: Desperate Defense
Sumeyya Mamuk loves animals and cared for many a stray puppy or kitten in the Yalim Erez neighborhood of Van, Turkey.
From the regulatory standpoint, prior to implementing any federal program in which ISO and HACCP are in combination, the feasibility of rearranging task codes that are included in the generic Inspection System Program (ISP) might be important to the success of the combination. There are tasks, which are now considered other consumer protection tasks, and which might be more efficiently placed into following the task codes: 03 (HACCP), 01 (sanitation), 06D01 (sanitation performance standards) or 05...