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Features: A Recipe for Hand Hygiene Process Control
Process control drives almost all food safety measures, with the exception of handwashing and hand hygiene. These remain a frontier without meaningful, measureable, and manageable standards.
Features: Eye on China
Glow-in-the-dark pork. Exploding watermelons. These recent oddities from China might seem comical were it not for the country’s abysmal food safety record, which includes deaths and illnesses caused by melamine-laced baby formula, Salmonella-tainted seafood, and clenbuterol-treated pork.
Features: Germany's E. coli Nightmare
With at least 40 dead and thousands sickened in more than a dozen nations, food investigation methods are once again under close scrutiny
News: Japan's Earthquake and Tsunami Trigger Food-Supply Cautions
The magnitude 9.0 earthquake and subsequent tsunami that struck Japan on March 11, killing more than 26,000 people and damaging or destroying more than 125,000 buildings, has also threatened the nation’s food production system and tested emergency quality assurance procedures.
Features: Mastronardi Produce Wins 10th Food Quality Award
An innovative approach to research and development. Strong support for environmental protection and sustainability. A powerful commitment to food safety and quality. Dedication to customer service and satisfaction. Those ingredients earned Mastronardi Produce, a distributor of fresh fruits and vegetables, the 10th-annual Food Quality Award.
Features: Soda Showdown
Caramel coloring is often used to darken food products such as carbonated beverages and soy sauces. Recently, two byproducts of its manufacture—2- and 4-methylimidazoles (2-MI and 4-MI)—have come under scrutiny. Studies from the National Toxicology Program (NTP) and other researchers concluded that there is clear evidence of the carcinogenicity of both chemicals. California’s Office of Environmental Health Hazard Assessment (OEHHA) listed 4-MI as a carcinogen in January with a calculated...
Features: Beyond Just Testing
As food manufacturers and retailers grapple with an ever-growing list of food safety and quality compliance demands, they are looking for ways to better utilize their contract laboratories to help manage these additional compliance requirements.
Departments: Food Microbiology: How to Become a Quality Control Freak
Quality control in the food industry has a multitude of meanings. But the basic principal—to ensure sufficient quality—always remains the same.
Features: Here, Now, and Soon to Be: A Suite of Food Lab Innovations
It’s often said that the future is now, which may explain why so many people are unprepared for it.
News: The Obama Administration and Food Safety
Two years into it term, the Obama administration gets a solid grade of B for overall food safety from a range of interest groups that includes consumer advocates, growers, processors, and manufacturers. But consensus is lacking on specific efforts, such as the conducting inspections, since different groups are impacted very differently by these activities. For instance, consumers applaud more frequent testing of fresh produce, but growers complain that the process takes too long and can hold up and even...
