Process Control

RSS

Real-world data from meat processors show Clostridium perfringens is rarely detected in fully cooked meat and poultry products and remains uncommon even when deviations from USDA-FSIS Appendix B parameters are reported, challenging assumptions underlying regulatory limits for growth during stabilization.

New EU labeling regulations for honey went into effect on June 14, introducing strengthened requirements for country-of-origin declarations.

Moringa oleifera seed extract could potentially serve as a sustainable alternative to conventional alum coagulants for microplastic removal in drinking water treatments, while also allowing for process simplification and cost savings.

In carrot puree, a low-acid matrix, heat plus pressure achieved significant spore reductions, while cationic antimicrobials enhanced sporicidal effects and prevented regrowth. The hurdle approach offers a potential alternative to conventional thermal processing at severe temperatures, which can degrade food quality.

Responding to new and expanding state-level Extended Producer Responsibility (EPR) packaging laws, GS1 US released a resource to help industry adapt. 

Commissioned by the International Food Information Council (IFIC) and published at a time when FDA is considering a federally standardized FOP nutrition labeling scheme, the survey provides insight into what Americans are seeking from FOP nutrition labels.

This episode of Food Safety Five discusses new research on the use of cold plasma technologies for biofilm inactivation and reducing allergenic risk, deriving more accurate “sell by” dates based on microbial changes on meat, and ultra-processed food nutrition and purchasing realities.

Studies funded by the Center for Produce Safety (CPS) are investigating ways to improve produce packinghouse brush sanitation, including the use of antimicrobial light and choosing the best time to replace brushes.

FDA published a literature review on the eight phthalates currently approved for food contact uses to determine whether they should be considered chemically and/or pharmacologically related for the purpose of cumulative risk assessment.

In this episode of Food Safety Matters, we speak to water activity specialist and researcher Dr. Brady Carter about the importance of understanding water activity for shelf-life prediction, enhancing food safety and quality, and improving food system sustainability.