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Articles by Topic - General Food Science

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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.

Features: Mastronardi Produce Wins 10th Food Quality Award

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.

thumbnail image: thumbnail for: Customer Communication, Simplified

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.

Features: New Edible Coating Could Boost Meat Shelf Life

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.

thumbnail image: thumbnail for: Researchers to Develop Self-Sanitizing Surfaces

Features: Researchers to Develop Self-Sanitizing Surfaces

Plan to use halamine coating could reduce illness-causing organisms

thumbnail image: thumbnail for: Scientists Say “Killer Paper” Could Prevent Foodborne Bacteria

Features: Scientists Say “Killer Paper” Could Prevent Foodborne Bacteria

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.

News: Organic Nutrient Claims May Be Overstated

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.

Features: The Father of Food Preservation

Just after the new year began, President Obama signed legislation for the most sweeping overhaul of America’s food safety system in more than 70 years, allowing the U.S. Food and Drug Administration to impose new rules to prevent contamination. It’s a concern that dates back to Roman times, but food microbiology saw major advances starting in the late 1700s, spearheaded by no less than Napoleon.

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August/September 2014

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