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Home » Authors » Eric Wilhelmsen, Ph.D., C.F.S.

Eric Wilhelmsen, Ph.D., C.F.S.

Eric Wilhelmsen, Ph.D., C.F.S., is a recognized world authority in food authentication, serving for over 25 years in both academic and industrial positions. In these roles, he has provided technical leadership and innovation for industrial collaborations. His technical contributions and practical innovations have been fundamental in establishing new revenue streams and profitable businesses in juices, dietary supplements and botanicals, agricultural commodities, byproducts, and beverages. He can be reached at the Alliance of Technical Professionals: eric.wilhelmsen@atpconsultants.com.

Articles

ARTICLES

leafy greens growing

Salinas Valley Flooding and the Testing Trap

Eric Wilhelmsen, Ph.D., C.F.S.
February 28, 2023

Recent flooding in California included many ranches in the Salinas Valley, which grow leafy greens and other crops. Floodwaters have the potential to contain various pathogens that can directly cross-contaminate future product grown in those fields, as well as nearby fields. Bringing land back into production is an area of great concern.


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almonds

Should Nuts and Low-Moisture Foods Consider a New Sampling Approach?

Eric Wilhelmsen, Ph.D., C.F.S.
January 17, 2023

A pervasive trend exists to take larger and more frequent samples to address microbial contamination. This trend has touched almonds and is expected to hit other nut products, which can be considered for aggregated sampling as a solution.


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meat safety

Ongoing Improvements to Meat and Poultry Safety

The author examines five current topics in meat and poultry and their implications to protein food
Eric Wilhelmsen, Ph.D., C.F.S.
October 11, 2022
The meat and poultry industries are an interesting mix of conservative practices and innovation. This article examines five topics and their implications to protein food, including meat safety as a model for the produce industry; increased interest in Salmonella and Listeria; USDA proposed rulemaking for meat and poultry; the move toward aggregated sampling; and developing safety needs for tissue-cultivated products.


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Addressing Misconceptions about Sampling and Testing of Leafy Greens

Addressing Misconceptions about Sampling and Testing of Leafy Greens

Manufacturer sampling of leafy greens is characterized by five common misconceptions
Eric Wilhelmsen, Ph.D., C.F.S.
June 10, 2022

The food industry recognizes that consumers provide a very high level of fitness-for-purpose testing when they use products. Some shrinkage is, of course, involved in this process, but this consumer sampling will always reach beyond what is possible for a manufacturer. Instead, manufacturers make a more careful study of samples that are expected to be representative of what is delivered to the consumer. The selection of these samples, including the common misconceptions around the sampling of leafy greens, is the focus of this article. 


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Controlling Sanitizer Concentration in Water

Controlling Sanitizer Concentration in Water

Eric Wilhelmsen, Ph.D., C.F.S.
March 1, 2022

Sanitizer level control is required in many systems where sanitizers are used to control microbiological growth, avoid cross-contamination, or sanitize as part of a HACCP plan.


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Is CEA being oversold?

Is CEA Being Oversold?

Eric Wilhelmsen, Ph.D., C.F.S.
February 1, 2022

Controlled Environment Agriculture is being touted as safer, fresher, and more nutritious, but no fresh produce operation is without hazards.


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sampling

The Apparent Evolution of Sampling for Food Safety

Eric Wilhelmsen, Ph.D., C.F.S.
September 14, 2021

It is critical to understand the data provided by a sampling plan and the related assessments. Inadequate sampling programs can lead to illness and the loss of consumer confidence.


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Live: April 19, 2023 at 2:00 pm EDT: The fourth and final in this webinar series focuses on Core Element 4 of the New Era blueprint, Food Safety Culture and where it's headed in the future. 

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