Bacterial Detection White Papers & Articles

61. Closing The Gaps In Food Safety Training 8/8/2016

    Frontline workers play a direct and critical role in food safety. But are they trained, monitored, and coached on proper food handling techniques and practices? Are they part of a strong food safety culture?

62. Recapping The 2016 GFSF Annual Summit 7/14/2016

    This year’s Global Food Safety Forum (GFSF) summit was special in many respects, not the least of which was the site itself. The Yanqi Lake Convention and Exhibition Center is the official Asia-Pacific Economic Cooporation (APEC) convention site, underscoring a central theme of the Summit — the integral link between food safety and international trade. In addition, the scale of the Center was ideal for accommodating record attendance levels.

63. FSMA's Intentional Adulteration Rule: Mitigation Strategies Protect Consumers And Your Brand 6/27/2016

    On May 27, 2016, the FDA finalized the last of its seven foundational rules under FSMA. Titled “Mitigation Strategies to Protect Food Against Intentional Adulteration,” the rule is commonly referred to by industry as the “Food Defense” or the “Intentional Adulteration” rule. Published in the Federal Register last month, this rule imposes new requirements concerning food defense on many FDA-registered food facilities, both here in the U.S. and abroad.

64. FSMA's Final Rule On Food Defense: What You Need To Know 6/16/2016

    The FDA has released a pre-publication version of the last of the major FSMA rules: Mitigation Strategies to Protect Food Against Intentional Adulteration. The objective of the rule is to thwart an intentional attack on the food supply that results in widespread public health harm, whether conducted by an outsider, or someone within your facility such as a disgruntled employee.

65. Mock Recalls: What Are They, Why Are They Important, And How Do I Perform One? (Part Two Of Three) 4/28/2016

    In part one of Mock Recalls: What Are They, Why Are They Important, And How Do I Perform One? Jennifer McEntire, Ph.D., VP of science operations at GMA, presented on mock recalls and best practices for performing them. Here, in part two of the series, McEntire begins answering questions from the web chat’s live audience.

66. Cleaning Fruits Using Micro-Bubbles 4/26/2016

    Foodborne illness impacts about 1 in 6 Americans every year, and is caused by the consumption of foods contaminated with foodborne pathogens. Fresh fruits and vegetables are increasingly implicated in foodborne outbreaks and lack a step to “decontaminate” or remove any foodborne pathogens that may be present.

67. Measuring The Flow And Recovery Of Ketchup 4/14/2016

    The way ketchup levels out on your french fries can be described by its thixotropic behavior (structure recovery). This application note explores a method for determining, and instruments used in the method, the thixotropic behavior of ketchup.

68. Measuring The Melt And Flow Characteristics Of Chocolate 4/14/2016

    The rheological properties of chocolate influence its feeling in the mouth, as well as its process characteristics. A method for the determination of the yield point and the viscosity of chocolate is presented in this report.

69. Supply Chain Collaboration: A Small Step For Companies, A Giant Step For Food Safety 4/11/2016

    Collaboration between businesses should be the next big leap in a transparent supply chain, allowing a paradigm shift in managing dynamic global supply chains, ensuring industry safety, and further building the trust of the consumers.

70. 7 Common Safety Mistakes In Food Plants 3/31/2016

    Safety. Ask any food manufacturer what’s top of mind these days, and that’s what they’ll say. This article illustrates seven common safety mistakes in food plants — and how to avoid them.