June/July 2011
- Food Safety: Top Concern of Food Industry CEOs
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The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.
- Moving Forward to Achieve Global Listeria Control
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The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
- Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing
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It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.
- Inhibiting Listeria Growth to Improve Food Safety
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The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
- Microbial Detection – Taking It to the Limits
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Whichever method is used for sampling and detecting microorganisms, it represents only a fraction of the actual level present in a food product.
- The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness
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The Reportable Food Registry has become an effective addition to the range of tools FDA has to prevent foodborne illness and protect public health.
- In-plant Air Handling and Food Safety: There Is a Connection
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Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.
- Food Safety Education for Ethnic Audiences
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Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.
- Advances in Spiral Plating Increase Reproducibility and Cost Savings
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Spiral plating is an ideal tool for both research and quality assurance personnel.
- Food Safety: Top Concern of Food Industry CEOs
-
The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.
- Moving Forward to Achieve Global Listeria Control
-
The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
- Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing
-
It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.
- Inhibiting Listeria Growth to Improve Food Safety
-
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
- Microbial Detection – Taking It to the Limits
-
Whichever method is used for sampling and detecting microorganisms, it represents only a fraction of the actual level present in a food product.
- The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness
-
The Reportable Food Registry has become an effective addition to the range of tools FDA has to prevent foodborne illness and protect public health.
- In-plant Air Handling and Food Safety: There Is a Connection
-
Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.
- Food Safety Education for Ethnic Audiences
-
Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.
- Advances in Spiral Plating Increase Reproducibility and Cost Savings
-
Spiral plating is an ideal tool for both research and quality assurance personnel.