Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.
Anritsu recently debuted Detection360™, a proprietary process to advance quality control programs and ensure superior ROI by securing all points of detection within the processing environment, while also reducing risks associated with unwanted contaminants or missing items in a company's products.
Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
The bottom line is that the internal audit program like ISO 22000 is a systems approach to verifying that procedures are being followed as documented.
The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
To prevent your food processing facility from shortfalls in outsourced pest management, it is essential to perform quality audits of the services provided.
One of our missions as food industry professionals is to persuasively present the best practices in food safety and quality management and improvement to the various stakeholders.
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
Monitoring water activity is a Critical Control Point for many food industry operations.
Food safety practices are discussed from from the traditional foundations of human morality and ethics.
The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.
The latest technological advancements in microbial contamination control are reviewered.
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.
Each quality program can be difficult to integrate and implement given limited staff and budget.
Prerequisite programs are absolutely essential for ensuring food safety, as they form the base of a food safety program.
The food industry has implemented a number of approaches to food safety inspection through the years, including finished product testing, and GMP and HACCP verification audits.
Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.
What has the industry been doing over the past 30 years to make meat safer?