White Paper

What Food Processors Should Know: Metal Detection Vs. X-ray Inspection

By Bob Ries, Thermo Scientific Product Inspection

Consumer safety has always been a primary concern for food processors. HACCP (Hazard Analysis and Critical Control Points) has been a methology recommended by the FDA since the 1950s and food producers have always been conscious of their brand’s protection. The recent enactment of the U.S. Food Safety Modernization Act (FSMA) has turned the intensity up even higher.

With significant food safety costs and penalties, processors will be relying more than ever before on the latest quality control methodologies and equipment to keep the food supply safe.

Although recalls due to Listeria, E. coli and Salmonella may be grabbing headlines, foreign object contamination is an equally important food safety issue—and a very common occurrence.

VIEW THE WHITE PAPER!
Signing up provides unlimited access to:
Signing up provides unlimited access to:
  • Trend and Leadership Articles
  • Case Studies
  • Extensive Product Database
  • Premium Content
HELLO. PLEASE LOG IN. X

Not yet a member of Food Online? Register today.

ACCOUNT SIGN UP X
Please fill in your account details
Login Information
I'm interested in newsletter subscriptions.
ACCOUNT SIGN UP

Subscriptions

Sign up for the newsletter that brings you the industry's latest news, technologies, trends and products.

You might also want to:

Thermo Scientific Product Inspection