With support from the Dairy Innovation Hub, a professor at University of Wisconsin–Platteville is establishing a research program to explore the use of cold plasma technology for food safety, sustainable agriculture, and dairy processing.
Excellence in food safety for meat and poultry, from the farm to the processing plant, encompasses a number of steps to eliminate threats like Listeria, Salmonella, Campylobacter, foreign material, and spoilage organisms that prematurely limit shelf life.
ExxonMobil’s new Signature Polymers brand unifies the company’s polyolefin products under a single portfolio. Following the new brand reveal, ExxonMobil Signature Polymers and Colombian packaging manufacturer Alico recently partnered to create a solution for local meat producers.
Eagle Product Inspection recently unveiled its redesigned Pipeline X-Ray System for pumped products, offering improved machine construction and built-in inspection technologies.
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.
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