Explore the February/March 2013 edition of Food Safety Magazine, where we take a look at the food safety connection to animal welfare, sanitation solutions, molecular and supramolecular design for active and edible packaging systems, quality control of botanical ingredients, noroviruses in shellfish and much more!
Currently, one of the most interesting approaches to improving the performance of active packaging systems is the development of hybrid organic-inorganic materials.
Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.
Proper sanitation is a key component to protecting food manufacturing facilities from introducing spoilage or pathogenic organisms to their products, surfaces and equipment.