April/May 2012
- Understanding STEC: A Growing Concern
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To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
- Enterococcus faecium NRRL B-2354: Tempest in a Teapot or Serious Foodborne Pathogen?
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Food manufacturers should not be discouraged from the use of E. faecium NRRL B-2354.
- An Integrated Approach to Food Quality and Safety: A Case Study in the Cookie Industry
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Combining HACCP with Failure Mode and Effects Analysis allows an effective, integrated approach to food safety.
- “Tradition, Quality and European Taste” Campaign on European Meat Safety
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Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.
- Preventive Maintenance: An Essential Prerequisite for Food Safety
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Preventive maintenance is an area where a well-documented program can provide a company not just with significant cost savings but also with data for future savings.
- Safe Food in a Changing World
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How will economic crises affect the efforts over the last couple of decades to assure food safety and promote consumption of healthy food.
- GMPs in the Snack Food Industry in Latin America
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A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
- Food Packaging: Supplying Safety
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Packaging companies are responding to new mandates to prevent contamination or misinformation before the product ever reaches the supply chain.
- Environmental Monitoring for Listeria: Getting Started
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Tips for monitoring Listeria in food plants include acknowledging that Listeria is a pervasive microorganism that finds harborage in unlikely places.
- Carbendazim Residues in Orange Juice
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Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.