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In the October/November 2012 edition of Food Safety Magazine, we ask, are you ready for the challenge of a recall? Also, we take a look at five years with the leafy greens marketing agreement, bacteriocin-producing starter cultures for salami, quality safety of powdered ingredients and much more!
The California LGMA is a food safety program that was created 5 years ago to protect public health by establishing a culture of food safety on leafy greens farms.
In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.
Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
Advancements in technology have led to unprecedented speed and ease in the definitive detection of specific pathogens of particular concern to the food industry.
The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.
Ample technology exists for the detection of foreign material in foodstuffs to ensure food safety, which should be complemented by quality control practices.
To determine whether a food package can be legally marketed around the globe, one must consider many factors related to the packaging of the food item.
