Tag: Decontamination

HOW CLEAN IS CLEAN? – Rapid food hygiene monitoring methods

HOW CLEAN IS CLEAN? – Rapid food hygiene monitoring methods

| September 16, 2014

The HACCP-driven hygiene procedures in place in modern food production facilities are an essential part of ensuring safety and quality in the food supply chain. Clean food handling and processing equipment is a prerequisite for good hygiene, but the effectiveness of cleaning must also be monitored and recorded.

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Naturally occurring bacterium could reduce tomato Salmonella risk

Naturally occurring bacterium could reduce tomato Salmonella risk

| May 6, 2014

Scientists at the US Food and Drug Administration (FDA) have identified a harmless bacterial species that may help to reduce the risk of Salmonella contamination in commercially grown tomatoes by inhibiting growth of the pathogen. The bacterium, identified as a strain of Paenibacillus alvei, was isolated epiphytically from plants native to the Virginia Eastern Shore […]

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FDA to allow irradiation of crustaceans

FDA to allow irradiation of crustaceans

| April 15, 2014

The US Food and Drug Administration (FDA) is amending current food additive regulations to allow the safe use of ionising radiation on crustaceans, including crab, shrimp, prawns and lobster, to control foodborne pathogens and extend shelf life. The amendment has been made in response to a petition from the National Fisheries Institute and follows a […]

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FDA orders seafood processor to cease operations

FDA orders seafood processor to cease operations

| April 3, 2014

The US Food and Drug Administration (FDA) has ordered smoked fish manufacturer Jensen’s Old Fashioned Smokehouse Inc. to stop processing, preparing, packing, holding and distributing any food at its facility following the discovery of Listeria contamination. The action was taken in response to results from microbiological testing of environmental samples taken from the facility during […]

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New technique pasteurises fresh shell eggs

New technique pasteurises fresh shell eggs

| April 3, 2014

Scientists at the USDA Agricultural Research Service facility in Wyndmoor, Pennsylvania, have developed a new technique designed to destroy Salmonella in fresh shell eggs using the energy from radio waves instead of conventional hot water immersion. The process operates by placing the egg between two RF electrodes and passing radio waves between them. At the […]

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Behind the headlines – how industry works for better food safety

Behind the headlines – how industry works for better food safety

| March 6, 2014 | 1 Comment

To judge by some of the negative media coverage that the food industry routinely attracts, one could be forgiven for thinking that all food manufacturers are motivated only by bigger profits at the expense of their customer’s health. The industry is so often portrayed as unprincipled purveyors of unhealthy and unsafe foods to an unsuspecting […]

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Agency reports progress on Campylobacter in poultry

Agency reports progress on Campylobacter in poultry

| March 6, 2014

The UK Food Standards Agency has released an update on its strategic approach to the reduction of Campylobacter contamination in chicken produced in the UK, which identifies control of the pathogen as a core business priority for producers, processors and retailers. The update was presented to the Agency Board meeting on 5 March and gives […]

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Chemical compound in Oregano effective against norovirus say researchers

Chemical compound in Oregano effective against norovirus say researchers

| February 14, 2014

A research group from the University of Arizona in the USA have found that the main active component in oregano oil, carvacrol, is able to inactivate non-enveloped mouse norovirus (a human norovirus surrogate) within an hour of exposure. The researchers investigated the activity of both oregano oil and carvacrol against the virus. They found that […]

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Agency launches raw milk consultation

Agency launches raw milk consultation

| January 30, 2014

The UK Food Standards Agency has published a consultation document setting out proposals for controls on the sale of raw milk taking into account the new routes of sale that have developed in recent years. The Agency is proposing that the controls remain largely unchanged. Farmers would continue to be allowed to sell unpasteurised raw […]

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Zero tolerance to Listeria – pipe dream or real possibility?

Zero tolerance to Listeria – pipe dream or real possibility?

| January 23, 2014 | 1 Comment

In the EU, the rules state that Listeria monocytogenes cannot be present in a ready-to-eat product at levels above 100 cfu/g at the end of shelf life, whereas in the US a ‘zero-tolerance’ policy does not permit any amount of Listeria to be present in ready-to-eat foods at any point. There has been much inconclusive debate over which approach is the more effective, but what can be said is that the regulatory differences do influence how manufacturers meet the challenge of Listeria.

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