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Articles by Topic - Safety
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Although industry figures indicate that the latest crisis, which involved a rare and deadly strain of E. coli, has resulted in sales losses comparable to the Chernobyl nuclear accident in 1986, only a handful of exhibitors and farmers at Berlin's International Green Week are willing to talk about the disaster openly. Nearly a year after the devastating outbreak, which killed more than 40 and sickened more than 4,000 people in Germany and other parts of Europe, it is business as usual.
Departments: Deadly Air Crash Provides a Lesson to Food Industry
Through my consulting work with various companies, I’ve observed how the effectiveness and impartiality of quality and food safety personnel can be influenced by the organizational structure. A non-food-related news story highlights this.
Departments: GFSI Compliance and the Integrated Management System
The GFSI food safety standards have become so prevalent in the food and beverage industry that many major food chain stakeholders will only maintain a relationship with suppliers who are GFSI compliant. The standards serve as a “quality stamp” for these stakeholders. They are often the sign of a supplier who has made it a priority to incorporate quality initiatives into its processes, ensuring a product that is of the highest caliber of safety and quality.
Features: Extend Meat Shelf Life with LED Lights
Replacing fluorescent lights with light-emitting diode units in refrigeration units yields the double benefit of energy and cost savings, along with extended shelf life for some meat products, according to new research from Kansas State University.
Features: FDA Clears Some OJ Shipments
The FDA has begun clearing shipments of imported orange juice after the beverages have tested free of a fungicide banned in this country, but many more are being held at the border.
A new, free online food safety tool from the USDA, designed to help fruit and vegetable producers create their own custom food safety plans, has drawn praise from farmers.
A three-year, $9.4 million USDA-sponsored study aimed at developing scientific evidence to support food safety standards for the production of tomatoes and leafy greens will be the largest of its kind in the fresh produce industry, according to the study’s lead investigator, Robert Buchanan, PhD, director of the Center for Food Safety and Security Systems (CFS3) at the University of Maryland.
Features: Study to Assess Pastured Poultry Safety
On average, some 1,500 broiler chickens are sold each year by pastured poultry farms—small enterprises that raise the birds in open-air pens or free-range environments, giving them an antibiotic-free, organic diet that’s USDA-certified.
Departments: Keep Refrigeration Units Clean
The recent Listeria outbreak has brought to life a new set of questions for the retail food industry. One question involves the sanitation of refrigeration units. Commercial refrigeration/freezer units are the heart of every retail food business. Keeping these units cleaned and working properly ensures not only the safety but also the quality of each product.
Departments: Capitalize on Pest Technology
Technology is constantly changing the way we live our lives and conduct business. In the past, technological inventions like canned goods, pasteurization, and freeze drying allowed for widespread distribution of goods and long-lasting food preservation. These innovations in food processing supported a newly developing culture of convenience.