Process Validation

Macrowave RF Pasteurization Validated for Microbial Reduction in Infant Formula Ingredient

Tue, 24 Mar 2026 10:54:57 -0400

Radio Frequency Company’s Macrowave Radio Frequency (RF) pasteurization systems have been fully validated for the treatment of rice flour utilized in infant formula, achieving a greater than 5-log reduction of important pathogens.

Study Shows Drinking Water Quality Significantly Impacts Salmonella Vaccines for Poultry

Fri, 06 Mar 2026 05:00:00 -0500

Elevated levels of certain metals and the presence of commonly used disinfectants were found to inactivate Salmonella vaccines administered to poultry via drinking water.

Drizzle Health Seeking Produce Industry Pilot Participants for Microbial Monitoring System

Mon, 23 Feb 2026 10:27:07 -0500

MagnaFlow is a new automated inline washwater analyzer that provides continuous, real-time visibility into the microbial loads present in post-harvest wash systems.

Report Describes How UK Food Processors Are Advancing Microbial Control

Thu, 12 Feb 2026 05:30:00 -0500

Drawing upon insights shared by UK food safety professionals, a report produced by the Food Safety Research Network (FSRN)/Quadram Institute identifies emerging defenses against microbiological risks in food production environments, including science-backed approaches, advanced technologies, and culture-based initiatives.

Study Validates, Verifies Hydroxyl Radical Treatments for Inactivating Salmonella, Avian Pathogens on Poultry Eggs

Mon, 28 Apr 2025 09:00:00 -0400

A study has validated and verified two gas-phase hydroxyl radical processes for inactivating Salmonella and several avian pathogens on poultry hatchery eggs without affecting the egg hatch rate or development of hatched chicks, providing a viable alternative to traditionally used, hazardous and toxic formaldehyde treatments.

FDA-Backed Study Shows Aging Raw Milk Cheese Does Not Inactivate Avian Flu, but Low pH Helps

hendersonb@bnpmedia.com (Bailee Henderson) — Fri, 14 Mar 2025 16:55:27 -0400

According to a pre-publication version of a study conducted by Cornell University and backed by FDA, aging raw milk cheese may not be effective at eliminating the Highly Pathogenic Avian Influenza H5N1 virus. However, adequate heat treating or pH 5.0 conditions could be effective.

USDA-FSIS Begins New RTE Sampling Program to Verify Allergen Label Claims

Mon, 22 Jul 2024 12:38:41 -0400

Beginning in September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will implement a new sampling program to verify allergen label claims on ready-to-eat (RTE) foods.

Kerry Opens New BSL-2-Certified Food Protection and Preservation Lab

Tue, 25 Jun 2024 14:26:24 -0400

Kerry recently celebrated the opening of a new BSL-2-certified Food Protection and Preservation Lab at the company’s Beloit Innovation Center in in Beloit, Wisconsin.

Another Study Shows Pasteurization Effectively Kills HPAI in Milk

Tue, 04 Jun 2024 16:36:31 -0400

University of Edinburgh researchers have conducted a study that affirms the efficacy of standard pasteurization practices against Highly Pathogenic Avian Influenza (HPAI) H5N1.

Change Management: A Practical Approach in Manufacturing

Tue, 07 May 2024 10:00:00 -0400

Successful change management programs provide transparency into the manufacturing process and allow for guidance and collaboration to help improve changes.

Penn State Extension Offering Webinar on Third Party Audits, Workshop on Canning in April

Mon, 01 Apr 2024 13:23:02 -0400

The Penn State Extension is offering two educational events for the food industry in April 2024: a free webinar on April 9 about third-party audits for dairy processors, and an in-person workshop on April 29 in Pennsylvania about small-scale commercial canning.

From Benchtop to Scale-Up: Food Safety Considerations for New Product Development

Tue, 13 Feb 2024 00:00:00 -0500

This article discusses the unique challenges faced by food scientists and manufactures in product development, touching on the food safety and quality challenges during upscaling from initial concept to full production, how risks are managed, and how decisions are made for new ingredient selection, formulation, and new processes.

Study Examines Inactivation of Listeria by Hydrogen Peroxide in Commercial Cheese Brines

Fri, 02 Feb 2024 09:00:00 -0500

A recent study evaluated the effect of brine pH, salt level, storage temperature, and use of hydrogen peroxide to kill Listeria monocytogenes and Staphylococcus aureus, salt-tolerant pathogens known to contaminate cheese brine.

Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast

hendersonb@bnpmedia.com (Bailee Henderson) — Wed, 24 Jan 2024 09:00:00 -0500

A recent study has shown the potential of a bacteriophage cocktail for controlling nontyphoidal Salmonella enterica on chicken, while also emphasizing that, because phage efficacy is dependent on many variables, validating treatments for relevant application conditions is key.

EFSA Reports on Microbial Hazards of Water Used in Postharvest Produce Handling, Processing

Fri, 03 Nov 2023 14:53:05 -0400

The European Food Safety Authority Panel on Biological Hazards (EFSA BIOHAZ) recently produced a report on the microbiological hazards associated with water used in postharvest handling and processing of fresh and frozen fruits, vegetables, and herbs.

Spoilage Bacteria Pseudomonas Able to Grow on Meat After Heat Treatment, in Vacuum-Sealed Packaging, Study Shows

hendersonb@bnpmedia.com (Bailee Henderson) — Fri, 15 Sep 2023 10:53:35 -0400

Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.

Optimize Accuracy of Results with ATP Monitoring

Mon, 12 Jun 2023 00:00:00 -0400

Cleaning program validation that primarily relies on adenosine triphosphate (ATP) monitoring can yield poor results if a few basic strategies are not incorporated into the sampling program to eliminate bias. These include probability sampling, uniformity of the sample, as well as understanding the limitation of the test instrument and the interpretation of results.

Control, Monitoring, and Validation of Fruit Chemical Washing and Sanitizing Processes

Mon, 10 Apr 2023 11:47:14 -0400

There is a growing trend of pathogenic outbreaks being traced to processed fruits, leading to industry players implementing more diligent control processes. This article discusses methodologies and regulations around fruit washing and sanitizing.

Canada Publishes Guidance for Verifying Salmonella, Campylobacter Control Measures in Poultry Production

Fri, 03 Mar 2023 14:47:57 -0500

The Canadian Food Inspection Agency (CFIA) has published a guidance document for the Pathogen Reduction Monitoring Program (PRMP) for Salmonella and Campylobacter in raw poultry, which provides a means to verify that overall food safety control measures are effective in reducing Salmonella and Campylobacter contamination in raw poultry and poultry products to maximum pathogen limits described by CIFA.

Food Safety Objectives: The Nexus among Preventive Controls, Validation, and Food Safety Assurance

Mon, 06 Feb 2023 00:00:00 -0500

Proving food safety is a monumental challenge, if not an impossibility. However, with the appropriate tools and techniques one can confirm, with a high degree of statistical confidence, the effectiveness of a preventive control for reducing a specified hazard to an acceptable level or concentration that is consistent with achieving public health objectives.

Experts Advise FDA, USDA-FSIS on RTE Pathogen Testing, Food Safety of Reused Ag Water

hendersonb@bnpmedia.com (Bailee Henderson) — Mon, 16 Jan 2023 16:32:24 -0500

Two reports by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) have advised the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) on microbial testing of ready-to-eat (RTE) foods and the safety of recycled water in food production, respectively.

Reanalysis—A Critical Component of Verification

Tue, 11 Oct 2022 00:00:00 -0400

A Hazard Analysis and Critical Control Points (HACCP)-based program is not a document that is simply written and forgotten. Changes occur over time, and a company's food safety and HACCP plans must adapt to reflect these ongoing changes and any new information. This is where reanalysis comes in. Reanalysis is a critical component of the verification principle, where the plan is reviewed to ensure that it is accurate and applicable and that it reflects change and improved understanding.

AI, Imaging Methods Could Improve Meat Inspection Processes

hendersonb@bnpmedia.com (Bailee Henderson) — Fri, 03 Jun 2022 15:28:00 -0400

A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.

EU, China Form Consortium on Safe Food for Infants

hendersonb@bnpmedia.com (Bailee Henderson) — Thu, 19 May 2022 01:37:00 -0400

Safe Food for Infants in the EU and China (SAFFI) recently published three papers that lay new groundwork for advancing global infant food safety.

Use of Quality Assurance Tools in Food Safety

Tue, 17 Aug 2021 11:00:00 -0400

Corrective actions in food safety require quality assurance tools to inform written procedures for identifying and correcting problems, reducing the likelihood of reoccurrence, and preventing affected food from entering commerce.

The Processing Authority in the Era of Novel and Emerging Non-Thermal Preservation Techniques

Thu, 16 Apr 2020 00:01:00 -0400

High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.

Validation 2.0

Thu, 15 Jun 2017 00:05:00 -0400

Food safety is ensured by developing, implementing, managing and improving processes used to produce safe food.

Validation and Verification of a Food Process

Sun, 12 Jun 2016 00:31:00 -0400

For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.

How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan

Mon, 07 Dec 2015 00:15:00 -0500

HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

Nanoscale Materials: The Dose Makes the Poison

Mon, 19 Oct 2015 00:16:00 -0400

When evaluating materials for use in food packaging and other food contact applications, a number of considerations are important.