Food Safety Magazine

Signature Series

In this online feature, FSM readers find more practical and hot topic articles with contributions from experts in industry, and services and technology development companies.

Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance professionals.

Food Safety Magazine Signature Series content allows readers to get more information, faster. Visit often to read the latest additions to the Signature Series editorial line-up!

Using LC-MS/MS to Support Chinese Expansion in the Global Food Export Market
Using LC-MS/MS to Support Chinese Expansion in the Global Food Export Market
November 26, 2013
By Kefei Wang and Rohan Thakur

Increasing pesticide regulations globally require innovative detection solutions for food producers.

 

Rapid Detection of Microorganisms in Food and Beverage by Fluorescence
Rapid Detection of Microorganisms in Food and Beverage by Fluorescence
November 25, 2013
By Sophie Barrier

A new rapid detection method, based on universal fluorescent staining of microorganisms, which significantly reduces time-to-results compared to alternative methods, is described.

Sanitary Design: An Often Untapped Element of Food Safety
Sanitary Design: An Often Untapped Element of Food Safety
November 12, 2013
By Ron Harrison, Ph.D.

Sanitary design helps to not only promote operational efficiency, but also protect the integrity of food products. It can go hand and hand with pest management programs.

How Do You Pack a Pickled Pepper without Too Many Peter Pipers?
How Do You Pack a Pickled Pepper without Too Many Peter Pipers?
November 12, 2013
By Julia Mann

Case study of a Michigan fast food supplier that makes strides in seal quality through optical inspection.

 

Smart Temperature Alarming for Fresh Seafood
Smart Temperature Alarming for Fresh Seafood
November 12, 2013
By CAS DataLoggers, Inc.

Strict temperature control is the most effective way to slow bacterial growth and maintain seafood quality.

Is Your ERP System Ready for the New FSMA Requirements for the Seafood Industry?
Is Your ERP System Ready for the New FSMA Requirements for the Seafood Industry?
November 4, 2013
By Ian Dyslin

The Food Safety Modernization Act will stretch the capabilities of many enterprise resource planning (ERP) systems as the U.S. Food and Drug Administration gains greater access to virtually all of a company’s records.

GFSI Certification at Food Manufacturers: SQF and BRC
GFSI Certification at Food Manufacturers: SQF and BRC
November 4, 2013
By Heather Angus-Lee

Global Food Safety Initiative certification is growing in importance to food companies, as businesses prepare for many components of the Food Safety Modernization Act.

 

Novel Ozone-based Solution Serves up New Approach to Sanitization for the Food Industry
Novel Ozone-based Solution Serves up New Approach to Sanitization for the Food Industry
October 29, 2013
By Tony Reed

Food safety professionals have long hunted for a more sustainable and effective means of ensuring that their food and beverage processing facilities are as free from pathogens as is practically possible.

 

Stainless Steel Powertrains Provide Peace of Mind
Stainless Steel Powertrains Provide Peace of Mind
October 29, 2013
By Altra Industrial Motion

Food processing equipment design, engineering and materials can play a big part in a food plant’s drive for food safety excellence.

White Paper: Atmospheric Pressure GC
October 10, 2013
By Waters

The powerful combination of the Xevo® TQ-S equipped with APGC ionization provides a robust and highly-sensitive analytical solution for the analysis of compounds at ultra-trace levels.

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