Like it or not, today’s consumers want safe foods without complicated, unrecognizable chemicals and preservatives to ward off bacteria, mold and spoilage.
Consumers want clean labels with preservatives and antimicrobials that they can recognize and understand: like vinegar, ascorbic acid, rosemary or chemicals derived from organic or natural substances.
Episode 1 of The National Provisioner's video series on trends in the industry with Jorge Izquierdo of PMMI
September 15, 2017
In this video series, The National Provisioner editor-in-chief Andy Hanacek discusses trends in the industry with Jorge Izquierdo of PMMI. This episode discusses the struggle of sanitizing equipment and what features processors are looking for to make that process easier and more thorough.
Proper cleaning and maintenance begins with employee training and supervision and should be considered a significant part of the facility’s overall hygiene and sanitation plan.
Hispanic cuisine makes up a large portion of the food market in the United States, and the demand of Hispanic-style cheeses has been rising over the past two decades.
A variety of pre-harvest interventions can significantly reduce the risk that bacteria harmful to humans will infect food animals.
July 24, 2017
Wider use of evidence-based food safety interventions on farms and feedlots would significantly reduce the risk of people getting sick from contaminated meat and poultry, according to a report released The Pew Charitable Trusts, Philadelphia.
Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?
It’s common to think of sanitation as third-shift work that ends the production day. But given that workers ensure the plant is clean and ready to operate, it’s preferable to consider sanitation as the beginning of production, or “shift zero.”
Public health advocates recently used a little-known legal tool today to challenge a recent FDA move allowing a toxic chemical in food packaging. The groups filed an objection to FDA’s decision to continue to allow perchlorate in dry food packaging.