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Features: Pathogenic Survivors

This study investigated the survival of Listeria monocytogenes at freezer temperatures (-20ºC) on the surface of ready-to-eat (RTE) meat products. An 18-hour culture of the pathogen was decimally diluted and inoculated (5.8 Log CFU/g) onto 45g cubes of RTE roast beef, hot dog, sausage, chicken breast and turkey.

Features: How Understanding Cultural Differences Improve the Work Environment and the Bottom Line

The global nature of the economy poses both cultural and communication challenges for companies conducting business today. Just how you present or accept a business card can seriously impact a first impression of you and your company, potentially making or breaking a deal. But the real challenge these days often begins at the office, where most workforces are multi-cultural. These multicultural differences can create issues that affect the work environment, and ultimately the company’s bottom line.

Features: Addressing Plant Floor Security– Today

An ever-watchful eye has been cast on the food processing and preparation industries. Consumers are carefully examining each forkful of salad and each bite of a hamburger, prompted by the recent finger pointing by a California woman over allegations that part of a human digit was discovered in a bowl of chili served up at a fast-food restaurant.

Features: The N-Halamine Suit of Armor

As a result of highly publicized foodborne illness outbreaks, demand continues to increase for hygienic surfaces, capable of persistent antimicrobial action. There are many approaches to built-in antimicrobial technology, and some of these applications are timely and cost-effective to implement.

Features: Contamination-Control... A Never Ending Task

An ever-watchful eye has been cast on the food processing and preparation industries. Consumers are carefully examining each forkful of salad and each bite of a hamburger, prompted by the recent finger pointing by a California woman over allegations that part of a human digit was discovered in a bowl of chili served up at a fast-food restaurant.

Features: Labs Find Love, Ahem, Leads Online

Her blue eyes and smile and his rugged good looks are just the incentives he or she might need to click open a profile on an Internet dting stie. Microbiologists, too, find these lures on a Web site that brings labs and life science companies together.

Features: Auditing Advancements

Surviving in the world of food business takes intelligence, planning, attention to detail and, according to many industry leaders, the latest auditing technology. Mike Dunn, zone director for quality assurance and food safety at Sodexho Corp. (Houston, Texas), says auditing software has allowed the food and facilities management services company to proactively manage its auditing system and substantially increase efficiency and accuracy.

Features: 2004 Food Quality Award

Here's the Beef. Beef Products Inc., the winner of the 2004 Food Quality Award, proclaims that food safety and quality is "good business." The small company has a big heart when it comes to applying its knowledge to make food safer.

Features: Artturi Virtanen's Silage Preservation System Innovated Farming

The Finnish biochemist and Nobel laureate is most known for developing a method to preserve grain silage by increasing its acidity, called AIV silage.

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April/May 2014

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