Ensuring that non-conforming product is never created—or at least never arrives at customers' doorsteps—is invaluable in the food industry. Reduced downgrade, less rework, and decreased out-of-specification product are all benefits of mistake proofing.
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.
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Campylobacter in poultry meat was convened to review recent data and evidence, and to provide scientific advice on control measures for thermo-tolerant C. jejuni and C. coli in the broiler production chain.
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.
Researchers funded by the U.S. Department of Agriculture (USDA) are developing a new method of curing meats that would use an amino acid instead of sodium nitrite, addressing food safety concerns about the negative health effects associated with nitrite additives.
Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.
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.
Innovative packaging technologies that contribute to food safety include, but are not limited to, antimicrobial packaging, controlled-release packaging, nanotechnology, and biosensors. These technologies can aid in the control of not only spoilage microorganisms, which make the food product undesirable (but not necessarily unsafe), but also pathogenic organisms, which can cause illness and even death in humans. In the current economy, it may be difficult to make the decision to transition from a traditional packaging solution to an alternative; however, when product food safety is jeopardized and consumers are at potential risk, the food industry must do everything it can to prevent adverse scenarios.
On Demand:This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.
Live: June 27, 2023 at 1:00 pm EDT: Join quality experts in the food and beverage industry to learn how digitally enabled quality management enables organizations to deliver superior quality, reducing cost and brand risk.