BROWSE ALL ARTICLES BY TOPIC

Articles by Section - Article

Listing articles 111 to 120 of 141

Features: Validating Microbiology

The H2N2 virus of the late 1950s was fully transmissible among humans. It circulated in humans and caused annual epidemics until 1968, when it vanished after the emergence of influenza A/H3N2 viruses that caused the next pandemic.

Features: Consumers, Retailers Changing Equipment Landscape

Here, primary research has been tied to the trends and purchase behavior of food processors to relevant secondary-research. This integrated view provides the equipment manufacturers with key insights into the requirements of their markets and customers.

Features: It's a Date!

Date-marking is an important best practice in the food service industry that helps protect both food quality and food safety for businesses.

News: REPORT: ISO Standards Big Catch for Seafood Industry

The U.S. Department of Commerce and the National Oceanic and Atmospheric Administration (NOAA) provides the voluntary Seafood Inspection Program, which offers a variety of professional inspection services that assure compliance with all applicable food regulations.

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.

Features: Food Safety Management Systems for the International Supply Chain

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.

News: Coke Conspirators Captured and Charged

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).

Features: Fishing For the Truth about Genetically Modified Ice Cream

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.

Pagination

Advertisement

 

Current Issue

Current Issue

June/July 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements