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Articles by Topic - General Food Science
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Nearly nine out of 10 consumers are “completely” or “somewhat” confident that the food they buy in the supermarket is safe, according to the latest U.S. Grocery Shopper Trends Survey.
Departments: A Pioneer in Thermal Death-Time Standards
It may be common knowledge today that heat administered over time kills germs, including bacteria in food. But until the early 1900s, it was anyone’s guess for how long and at what temperature food needed to be cooked to make sure it was safe to eat.
An innovative approach to research and development. Strong support for environmental protection and sustainability. A powerful commitment to food safety and quality. Dedication to customer service and satisfaction. Those ingredients earned Mastronardi Produce, a distributor of fresh fruits and vegetables, the 10th-annual Food Quality Award.
Features: Beyond Just Testing
As food manufacturers and retailers grapple with an ever-growing list of food safety and quality compliance demands, they are looking for ways to better utilize their contract laboratories to help manage these additional compliance requirements.
Features: Customer Communication, Simplified
Wondering how to talk about food risk with your customers? Now all the resources that provide guidance on how to do just that can be found on a new website.
New antimicrobial edible coatings made with essential oils like clove and oregano could boost the shelf life of meats by as much as 50%, researchers at the Public University of Navarre in Spain reported.
Features: A Key Figure in Food Safety
Mention the name Louis Pasteur (1822-1895), and most people think of the pasteurization process he invented to prevent beverage spoilage. But Pasteur was a true renaissance man, researching, teaching chemistry and physics, and ultimately making discoveries that revolutionized fields such as agriculture, hygiene, and industry.
Plan to use halamine coating could reduce illness-causing organisms
Scientists in Israel have developed what they call “killer paper,” packaging material coated with silver nanoparticles, each 1/50,000 the width of a human hair.
Higher nutrient levels are a much-touted benefit of organic fruits and vegetables, but a recent study casts doubt on that idea. Researchers from the National Food Institute at the University of Copenhagen in Denmark put the antioxidant content of organic potatoes, onions, and carrots to the test and found them no better than their conventionally grown counterparts. The research was published in the Journal of Agriculture and Food Chemistry.