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Articles by Topic - Quality
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Features: Foodborne Illnesses Decline Overall
Here’s the good news: The overall incidence of reported illnesses linked to one of six of the most common foodborne pathogens dropped by 23% between 1996-1998 and 2010, according to a CDC report.
Researchers at the University of California, Santa Barbara, have identified certain serotypes of Salmonella—among the more than 2,500 strains known to exist—that have the capacity to become “hypervirulent” during the infective process in animals.
The most recent versions of the GFSI have intensified the importance of training in determining risk assessment, for seemingly obvious reasons. Poor training—or lack of training—places the plant and the company at risk for everything from non-conformance findings to product recalls and potential issues with public health.
Departments: Global Food Safety Initiative Improves Organizational Culture, Efficiency in Food Industry
Since its inception in 2000, the Global Food Safety Initiative has emerged as a high-impact presence in the food industry, touching multiple segments of the industry and creating a dynamic web of continuous improvement.
Hans Kissle, a manufacturer of prepared foods, salads, and desserts, has been named the winner of the 11th annual Food Quality Award. This annual award, which recognizes companies for exceptional contributions to food safety and customer satisfaction with a positive impact on business results, will be presented April 18 at a special reception sponsored by DuPont Qualicon during the Food Safety Summit Expo and Conference at the Washington, D.C., Convention Center.
Features: Embattled BPI Hits Back on “Pink Slime”
Beef Products Inc, primary manufacturer of the ammoniated beef product widely known as “pink slime,” has mounted a concerted effort to clean up the reputation of the company and its product.
Features: More MRSA Appearing in Meat
Nearly 65% of supermarket pork products labeled “antibiotic-free” contain some form of Staphylococcus aureus, and more than 6% harbor the drug-resistant strain known as MRSA.
Departments: Get a Feel for Texture
The most important physical properties of food quality are probably those related to consumer perception. Freshness of bread is commonly evaluated by lightly squeezing the loaf on the shelf. Its density is evaluated by feeling its weight, from which a consumer may imply something about chewiness.
E. coli pathogens have already proven that they have a stubborn ability to survive in the human digestive system. Now, new research from the U.S. Department of Agriculture (USDA) shows that they’re also hardy enough to live for months in underwater sediments, sometimes even overwintering in streambeds.
Only 25% of Americans would feel comfortable buying and eating food imported from Japan in the wake of the radiation leaks at the Fukushima Daiichi Nuclear Power Plant after the earthquake and tsunami in March, according to a survey presented last week at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo.