Process Control

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A research project funded by the Center for Produce Safety is developing a flexible computer model that enables food industry users to evaluate potential contamination risks along the supply chain and relevant control strategies.

Acidification can inactivate Highly Pathogenic Avian Influenza H5N1 (HPAI H5N1), a.k.a. “bird flu,” in milk, according to a UC Davis study. The finding is especially relevant to farmers, who often do not pasteurize waste milk.

This episode of Food Safety Five covers a new EU regulation that limits PFAS in food packaging and bans single-use plastics for fruit and vegetables under a certain weight, among other changes. Also discussed is a bill introduced to the New York State legislature to ban certain food additives and tighten requirements for GRAS ingredients.

An analysis conducted by German consumer protection group ÖKO TEST demonstrated that bisphenol A (BPA) and bisphenol S (BPS) are often found in pizza takeout boxes and can migrate into pizzas.

This article examines the health risks of PFAS migration from food packaging, and how food and beverage companies can go about phasing out their use to comply with U.S. Food and Drug Administration (FDA) regulations and state laws.

Part 2 of this series examines a number of other interventions for food plant decontamination including light-based and reactive oxygen-based technologies, as well as peroxide, chlorine dioxide, ozone, and electrolyzed oxidizing water.

Avantium N.V. has entered a joint development agreement with Amcor Rigid Packaging USA LLC to explore the use of Releaf, Avantium's plant-based polyethylene furanoate (PEF) polymer, in rigid containers for food, beverages, and other products.

In this episode of Food Safety Matters, we speak to Natalie Rainer and Dr. Peter Coneski, food regulatory experts at K&L Gates LLP, about the policy and legal issues surrounding food packaging chemicals of concern and targeted food additives, and the implications for industry.

Based on a recent analysis, WaterMagage4You is a free, online tool developed by the European Food Safety Authority (EFSA) to help industry predict and mitigate microbial contamination risks in process water for fresh, fresh-cut, and frozen produce. EFSA also published recommendations for fit-for-purpose process water management. 

Wenda Ingredients’ newest product, TasteNrich HyBind PR3, is a true phosphate replacer, designed to help naturally enhance the yield and texture of meat and poultry while supporting clean-label formulations.