Bacterial Detection White Papers & Articles

51. Whole Genome Sequencing: Affirmative Or Adverse Outcomes For Food Safety Management? 11/9/2016

    Whole Genome Sequencing is a scientific breakthrough we first thought would remain confined to the halls of medical science for the treatment of human diseases, such as cancer and previously undiagnosed ailments. Nevertheless, it has quickly entered and impacted the realm of microbiologists, food safety managers, risk managers, lawyers and CEOs in the food industry. But is this for better or for worse?

52. Avoiding The Pitfalls Of Recordkeeping and Sanitation Under FSMA 11/4/2016

    Two cornerstones of FSMA’s final rule on Preventative Controls for Human Food are record keeping and sanitation. Food manufacturers and processors, along with companies importing goods into the U.S., are now being held to a much higher standard of sanitation, documentation, and compliance to better protect the health of the U.S. public.

53. Ingredient Optimization Unlocks Profitability & Savings 11/3/2016

    In an effort to ensure F&B products meet the required product label claims, manufacturers often overuse expensive raw materials. This results in higher costs and reduced margins. However, measuring and tracking key ingredient contents and using precision formulation can reduce giveaway of expensive raw materials while ensuring accurate product contents. The results: savings are directly linked to your bottom line.

54. Under Pressure: Novel Technologies Are Preserving Food & Extending Shelf Life 10/24/2016

    The key advantages of elevated pressures present an attractive and powerful tool to implement processing of food products and beverages at mild and ambient temperatures. However, many food processors don’t necessarily know that different types of pressure specifications and applications may lead to different microbial inactivation effects. In addition to well-known pressure homogenization and hydrostatic pressure processing, there are a few other pressure-based techniques that can be used for different categories of products in food preservation operations. Do you want to pasteurize or sterilize? Do you simply want to extend shelf life? What about added value? Here’s what you need to know about food preservation under elevated pressures.

55. SQF Edition 8: What To Expect 9/15/2016

    SQF has gone through many changes to keep up with industry standards and the benchmarking requirements of GFSI. When the eighth edition of SQF comes out next month, will you be ready for it?

56. Dried Fruit: How To Test For Texture 8/26/2016

    What type of test will confirm that dried fruits are cooked correctly and have the crispy crunchy texture that consumers crave? This application note explains texture testing methods for dried fruits.

57. When Does Food Spoilage Become A Food Safety Issue? A Conversation From IAFP 8/22/2016

    As part of the International Association for Food Protection (IAFP) annual meeting, a panel convened by Peter Taormina (Smithfield Foods) addressed the topic of food spoilage. The panelists were Doctors Melinda Hayman (GMA), Mickey Parish (FDA), William Shaw (USDA FSIS), and Ruth Petran (Ecolab).

58. Keeping Food Safe With Light-Based Technologies 8/18/2016

    In addition to improvement of food preservation operations, creating new functional properties, and dry sanitation, further development and commercialization of light technologies have much to offer for the sustainable development of industry. This article will briefly review the basics and sources of light technologies and present the pros and cons of the potential applications and available equipment.

59. Do You Have Management's Commitment To Food Safety? 8/15/2016

    So, you have a GFSI system in place and are being audited. You get your scores (minor non-conformances around 10 to 15). One of the non-conformance items continuing to come up is Management Commitment. What is it? What does it look like? How do you know you have it or need to make it better?

60. Rapid Fungal Detection In Yogurt 8/10/2016

    Yogurt is a popular with consumers, nutritious, and  can be packaged easily to accommodate different serving sizes and flavors. Dairy producers are aware of potential spoilage issues that negatively affect the customer experience. Fungal contamination (yeasts and molds) can be introduced from a variety of sources, including added fresh fruit purees or airborne particles. Some packaged yogurts may also generate excess moisture under the foil cap that is a breeding ground for mold growth. While primarily a spoilage and shelf life issue, there have been recent occurrences of yeast and mold contamination causing illness.