Articles by Topic - Quality

Listing articles 41 to 50 of 136

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.

thumbnail image: thumbnail for: <em>E. Coli</em> Can Linger in Streambeds for Months

News: E. Coli Can Linger in Streambeds for Months

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.

thumbnail image: thumbnail for: Americans Fear Japanese-Imported Food

News: Americans Fear Japanese-Imported Food

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.

thumbnail image: thumbnail for: E. Coli Outbreaks Point to Need for More Research, Expert Says

News: E. Coli Outbreaks Point to Need for More Research, Expert Says

Although they appear unrelated to each other and involve different strains of the bacteria, recent E. coli outbreaks in Germany and the U.S. underscore how much scientists still have to learn about this pathogen, said U.S. Department of Agriculture microbiologist Pina Fratamico, PhD.

Departments: Track & Trace

What’s scarier than a contamination event? Not properly planning for reporting to the U.S. Food and Drug Administration (FDA) when your product is involved in one. Fortunately, compliance with the FDA Reportable Food Registry (RFR) is easier than you think.

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.

Departments: Lessons Learned from GFSI Audits

Achieving GFSI (Global Food Safety Initiative) certification can ensure consumer confidence in product safety. Among the many existing standards available for audit or certification, GFSI has selected several that are applicable to the food manufacturing industry.

Features: Water Quality Equals Water Safety

Michigan had an arsenic groundwater scare; children in Queens, New York, were hospitalized after drinking contaminated water at their school; Boston experienced a widespread boil alert that affected more than two million people; and residents in Caledonia, Wisconsin, went without access to public water for over a year due to a groundwater contamination caused by molybdenum, a dissolved metal that occurs naturally in the Earth’s crust and is one of the byproducts of coal ash. These are just a few of...




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October/November 2014

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