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Articles by Topic - Safety

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Departments: Crack the Food Chemicals Code

The Food Chemicals Codex (FCC) is a compendium of monographs for food ingredients from the United States Pharmacopeial Convention (USP). U.S. Food and Drug Administration (FDA) regulations specify that food and color additives must receive pre-market approval and that other food ingredients must be generally recognized as safe (GRAS). For clarity, we use the term food ingredients for both food and color additives and GRAS materials. FCC began in 1961 following passage of the 1958 Food Additive Amendments...

Departments: Sample Prep Standards Ensure Safety

Consumers have never been more aware of food safety issues. A quick Google News search for “food safety” turns up headlines from around the world. In addition to the usual suspects such as botulism, E. coli, and Salmonella, consumers worry about pesticides and other chemical contaminants in their foods. Another fear is food bioterrorism. Just the mere suspicion of a contaminated product has far-reaching consequences for a food supplier. Because testing food samples (whether it is to look for...

Features: Ground Avian Flu Fears

The year 2007 marks 10 years since the H5N1 avian influenza virus (often called bird flu) was first reported, and it is getting more difficult to contain with every passing year. The virus has killed 202 people, and more than 50 million chickens infected with the virus or suspected of being infected have been killed or culled in more than 50 countries.

Features: Protect the Food Supply Chain

The past year has not been a good one for food safety. There have been a number of high profile recalls traced to imported tainted ingredients and contaminated seafood, domestically produced fresh vegetables, and ground beef contaminated with E. coli O517:H7. Imported consumer items, such as toys and toothpaste, have also been recalled. Many of the food recalls have been linked to safety and quality problems in the supply chain, and media attention has focused mostly on the international supply.

Features: Lock Out Food Supply Threats

For several weeks in September and October 1984, residents in the town of The Dalles, Ore., went about their business: they went to work, attended school, cleaned up their backyards, and followed the upcoming county elections. When it was time for dinner, many of them went to one of nearly a dozen local restaurants or purchased food from an in-town supermarket.

Features: Break the Chain of Outbreaks

Public restrooms and home bathrooms are the dominant sources of virus, and the primary transmission route is fecal-hand-oral. Today’s restaurateurs risk their livelihoods with anything less than an all-out aggressive attack. The port-of-entry to restaurants for norovirus and hepatitis A is split between the back door and the front door. The battleground covers nearly the whole footprint of the food service establishment. Interventions are needed at key viral intersections, with special attention...

Features: Supply Chain Safety

An estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are attributable to foodborne illness in the United States each year. Ensuring safe food remains an important public health priority for our nation. A critical link in the farm-to-fork food chain is the food service industry. It is a diverse industry encompassing hospitals, schools, retail stores, and restaurants that range from fast food to full service and from family run to multinational chain.

Features: Ensure Food Safety Through Pre-employment Screening

Ensuring safe food is an important public health priority for our nation. For years, regulatory and industry food safety programs have focused on reducing the incidence of foodborne illness. Despite these efforts, however, the 1996 report, “Reinventing Food Regulations: National Performance Review,” concluded that foodborne illness caused by harmful bacteria and other pathogenic microorganisms in meat, poultry, seafood, dairy products, and a host of other foods is a significant public health...

Features: Lower Risk, Boost Safety

From ground beef to spinach to adulterated ingredients, the food industry has seen the huge downside of supply chain safety and quality failures. Food processors are faced with the continuing challenges of maximizing food safety while reducing production costs by improving throughput, product yields, and process efficiencies. Part of the risk equation is that the food processing industry has become dependent upon extended supply chains using multiple vendors.

Features: The Promise of Polyester

The terms “fluid-resistant” and “tapered sleeves with fitted cuffs” sound more like features on a durable power suit that maintains the corporate look, flight after flight and meeting after meeting.

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October/November 2014

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