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Features: Genome-Sequencing Sleuth Aimed at New Pathogens

It’s been used to crack the code of some of the most troublesome foodborne illness outbreaks in the world, including the rare and lethal E. coli hybrid strain that began in Germany and spread throughout Europe, Canada, and the U.S. last summer, as well as the outbreak of listeriosis traced to cantaloupes from Colorado-based Jensen Farms last autumn.

Features: Smartphone Technology Used to Detect Contamination

Most tests for foodborne contamination are designed to detect one pathogen at a time.

Features: Fluorescent Sensor Simplifies, Speeds Up Pathogen Detection

A new fluorescent test system called a DNAzyme sensor, developed by researchers at Toronto’s McMaster University, may speed up and simplify the detection of pathogens such as Salmonella and E. coli by hunting for the metabolic DNA byproducts left behind by these bacteria.

Columns: IFT and IAFP Deliver Knowledge

As I contemplate my topic for this issue’s column, Labor Day is around the corner and I’m reflecting on this summer. Where did it go? What did I learn? How do I use this summer’s life experiences to my advantage?

Departments: Product Spotlight

Food Lab Titrator; Easy-to-Maneuver Forming Machine; Screening Tool for Food Products and Waste; Automatic Bacterial Plater; Portable, Rechargeable UV Lamp; Checkweighing Scale; Combination Weight Check and X-ray; Metal Halide Lamp Line; Test Kit for Beta-Lactam Antibiotics; Metal Pumps For Handling Food Products

Features: ONLINE EXCLUSIVE: The Dark Side of Social Media

Financial analysts have attributed falling share prices to particular campaigns, noting that some domains claim a regular audience of 20,000 to 50,000 visitors and that information on those sites has been accepted and echoed by the mainstream media.- Bruce Arnold, Caslon Analytics

Departments: A Formula For Flavor

Nearly all frozen bread dough products use chemicals like oxidizers, emulsifiers, and reducing agents to maintain strength after being frozen, thawed, and baked. The few frozen bread doughs that have been introduced with all natural ingredients have not been successful; consumers were not happy with product quality, and the doughs suffered from short frozen shelf life.

Departments: The Food Safety Revolution

The food and beverage industry has recently experienced an increase in regulations. Some unfortunate food-related events led regulatory bodies to examine their internal processes and set forth initiatives to increase safety in the food production process. Many food chain stakeholders now require their suppliers to demonstrate compliance with initiatives such as safe quality food (SQF), hazard analysis and critical control point (HACCP), and the International Organization for Standardization (ISO) 22000...

Features: Safe Trace

For the past 100 years, the Food and Drug Administration and the U.S. Department of Agriculture have put most of their money into visual inspection capabilities. Many of the people conducting these visual inspections are called marketing specialists, a term that implies a focus on making sure things look good rather than making sure they are good.

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August/September 2014

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