DEStech Publications, Inc. announces the publication of Molecular Methods for the Detection and Characterization of Foodborne and Environmental Pathogens by Suresh D. Pillai Ph.D. and Jessica A. McKelvey M.S.
Transparency and sustainability are becoming increasingly important worldwide. In this Q & A, Luc Beerens, Global Sustainable Sourcing Director for Mars Food, discusses Mars Food’s alliance with SGS, Transparency-One and Blippar to work on end-to-end supply chain transparency.
There are different factors to consider while preparing your food. The most important among them is the issue of food safety. Even if you cook the most delicious food, and it makes consumers sick at the end of the day, because of improper cooking, handling, or detection of foreign materials, then it would be bad, and efforts invested in cooking it would be a waste. It is difficult to detect whether the food is safe to eat simply by testing it.
Law makers are not oblivious to this long standing confusion. Several lawmakers already passed bills to unify the food labeling system in the US. The latest proponent of such law is Connecticut’s Senator Richard Blumenthal. According to his proposal, the term “best if used by” will be used by manufacturers and retailers. According to a Walmart survey, the term proves to be the easiest to understand by consumers.
Turmeric has been known to cure many ailments aside from adding spice to our food. The yellow-colored spice, which is popular in India, contains a substance that can prevent bacterial growth and maintain food freshness. Curcumin, turmeric’s main ingredient, forms a phenolic compound known as curcuminoid. The latter contains anti-inflammatory, anti-oxidant and anti-bacterial properties. However, curcuminoid’s anti-bacterial property makes it valuable in the field of food safety.
Kudos to the French National Assembly for finally passing a bill that will limit supermarkets and vendors from wasting food. The bill will be presented in 2016. A previous bill was passed in May but the constitutional court rejected it citing procedural problems as a reason. Fortunately, the bill was passed again by the National Assembly and supported by many political parties.
According to data collected by Stericycle, a company specializing in collection and disposal of regulated substances as well as expired and recalled goods, there has been a sharp increase in the number of organic food products being recalled in the recent year.
Vibrio vulnificus, a bacteria commonly seen in warm, brackish water, has now reportedly cause two deaths and eight recorded infections in the state of Florida. Although Vibrio infections are rare, it can easily make its way inside the body through open wounds or when infected seawater is ingested. The bacteria also multiply easily during summer months when the water gets warmer. Sometimes, Vibrio infections can be caused by eating uncooked or raw oysters and other shellfish.
Due to the recent bird flu (avian influenza) outbreak in the US, Russia has decided to stop the importation of US poultry coming from neighboring countries effective June 10, 2015. In December 5,2014, Russia declared a transit ban for poultry imported from the US. This decision came after Rosselkhoznadzor, Russia's agricultural surveillance body, reported the presence of harmful and illegal substances in US poultry.
It comes as a great surprise that ice cream, after so many years, has been found to be tainted with Listeria. Popular ice cream brands Blue Bell Creameries (Texas) and Jeni’s Splendid Ice Cream (Ohio) had to recall their products from the shelves last month due to Listeria contamination.
As part of this increasingly globalized food chain, everyone is called upon to join and do his or her part in raising awareness on food safety. Food producers and suppliers, policy makers, food organizations and consumers must work together to ensure that there is 100% safe food on every plate.
Businesses such as restaurants and catering organizations need to keep in mind that their primary concern is food safety. The UK government assigned two regulatory bodies to uphold food safety and health within the food and catering industry. This is to ensure that food borne illnesses will be minimized or eliminated as much as possible.
Food safety certification is a must for workers in the food service and hospitality industry. Those who attend food safety certification trainings are taught basic food handling procedures, basic first aid with focus on food related emergencies and illnesses, ways to reduce food contamination risks, proper storage temperatures, safe food storage measures and other food related issues. Due to the extent of the subjects related to food safety, the training would usually take a full day to complete.
The Environmental Working Group (EWG) recently released a guide on some of the worst food additives in the market today. The Dirty Dozen Guide to Food Additives highlights 12 food additives which the organization thinks to underline the failures of the regulatory system.
In a News poll survey, 22% of the 1,252 respondents (aged 18 years and above) think it is alright to leave rice outside in room temperature for six hours and even overnight. In addition, most of the respondents believe it is not important to refrigerate it at all.
According to the Government Accountability Office (GAO) report released on November 6, 2014, the Food and Drug Administration does not conduct enough pesticide residue tests to establish that American food is indeed safe from pesticide residues.
Food fraud is one of the global problems the public is trying to battle. Oftentimes, cheaper species of fish are mislabeled and sold at a higher price. Good thing, science found a way to accurately identify different species of fish and prevent food fraud as well. DNA barcoding makes it more efficient and quicker to identify fish species.
Food safety and health inspectors have seen a lot of goings-on inside ice machines, chillers and refrigerators. There are worse commercial kitchens and there are worst. You’ll be surprised to learn some of the “unfavorable” things these inspectors find inside freezers and chillers.
According to the Environmental Protection Agency, a big percentage of food wastage comes from homes. In order to help citizens manage their food wastage, the Environmental Protection Agency came up with the “Food too Good to Waste” tool kit. The kit aims to help people measure the amount of food wastage so they would become more aware, and would therefore, find ways to lower it.
One of the most surprising things that could happen in a food safety event is food poisoning. Although it may seem ironic, it is inevitable that such unfortunate events could happen. That is why utmost care and strict compliance to food safety procedures are needed when preparing food.
More and more companies are now manufacturing innovative gadgets and utensils that can help keep us healthy and safe from food borne illnesses. Here are two of the latest invention in the market right now.
Chang Guann is now embroiled in a controversy with their tainted Fragrant Lard Oil. The company was fined a hefty amount by the Greater Kaohsiung Government Department of Health. All products and its derivatives are now being pulled out and will later be destroyed.
Kid's lunchboxes can be a common source of food borne illnesses. To prevent any sickness brought about by dirty lunchboxes, here are non-food items that should be essentially packed together with your kid's lunch.
The Australian government should consider giving their local producers a chance to source the nation instead of importing fresh produce from other countries. It would immensely help the local farmers as well as the country's economy.
The Shang Hai Husi Food Company has been causing too much trouble these past few days. It unwittingly supplied adulterated meat products to some of the big fish in the food industry. It affected not only China but also Japan as well.
Cassia essential oil, also known as Chineses cinnamon or cinnamon bark, is not only good for flavoring. Recent research found that its antimicrobial properties can possibly inhibit the growth of bacteria in beef.
The research team feels like they should do something about Salmonella contamination in peanuts and other peanut product. The objective of the study was to establish parameters to increase food safety in peanut dry roasting.
Metal detectors are an ever-reliable source for identifying various type contaminants. There are many brands and models out there featuring state-of-the-art features. Each machine has its own limitations and capabilities. How do you optimize your machine to perform at its best?
Both local and imported agricultural products follow the same set of regulations on pesticides. In addition, US implemented two programs to help protect the public from pesticide residues in food products.
Regular occupational safety and training is important for all newly hired employees. In addition, production tools and equipment must also undergo regular cleaning, sanitation and maintenance in order to avoid contamination and possible future food product recalls.
When it comes to food safety, all personnel including those in-charge of maintaining production equipment, should practice proper hygiene practices. Mechanics and maintenance personnel move from one area to another, and thus, may spread contamination from section to another.
Manufacturing and production personnel should always uphold good manufacturing practices (GMP) at all times. In order to achieve good sanitary conditions inside the plant, certain guidelines should be followed.
All foods sold in Japan, whether imported or locally manufactured, should follow the country's legislation on food labelling set by four government agencies – Ministry of Health, Labour and Welfare; Ministry of Agriculture, Forestry and Fisheries; Ministry of Economy, Trade and Industry; and Fair Trade Commission of Japan.
Organic and inorganic food have certain differences in terms of physical appearance. One can easily recognize whether it is organic or inorganic if certain factors were known. Is organic food really safe compared to inorganic ones?
HACCP is essential for food and beverage manufacturing companies because it is a requisite to be able to operate in the UK, US and any other countries efficiently. What is HACCP in simplest terms? What are the steps the government makes in order to improve HACCP implementation?
The incidence of food allergies has been steadily rising since 1997. Developed countries seem to have the greatest incidence of food allergies. Despite sufficient information regarding food allergies, researchers could not provide an explanation why food allergies continue to rise.
A study conducted in Adelaide shows that ready to eat delis are contaminated with high amounts of bacteria. This indicates that possible improper handling, lack of food safety protocols and improper hygiene may be present.
Food recalls are meant to safeguard the public from potential health threats or deaths brought about by food products. A successful food recall strategy is the ticket to bring back a food product back to the market.
Ethyl lauroyl arginate is a useful chemical in the food processing industry because it is often used as a preservative. However, it was banned in the European Union because the amount in meat was found to exceed the acceptable daily intake. Recently though, the European Union approved its use after a lengthy study in 2013.
The recent proposal, referred to as the Integrated Inspection Model, is believed to improve and modernize the meat inspection process in Canada. The public is invited to give their comments and feedback regarding the said proposal on or before July 1, 2014.
The implementation of the Country Origin Labeling law in November 2013 led to an un-ending debate as to whether the law is indeed beneficial or not. Consumers think it is advantageous. However, most fresh meat importers think it does nothing but harm operational costs and income.
E.coli is one of the most common bacteria strain to cause foodborne illnesses in humans. Up until now, the food industry is still struggling with eliminating fodd poisoning, as evidenced by frequent recalls of various food products.
Carbide powder is often used to ripen mangoes, oranges and other fruits. However, calcium carbide contains chemicals, which are harmful to the body. How strict is the government when it comes to implementing the rule and enforcing the law?
The presence of a barcode in consumer products seems to be a staple. In the food industry, barcodes play a significant role in food safety. Barcodes are more than just an identification code in food products.
India aims to implement total quality management system for food production units and since the government realises how costly it could be, MoFPI will be providing financial assistance in support of food safety practices and quality control management.
Nestlé’s Food Safety Institute in China is seen to help food establishments, units and authorities in developing a strong food safety policy and regulation program not just in the country but all over the world as well.
Chemicals used in maintenance and repair of food production equipment can also be a source of contamination for some food products. It is therefore, very important to increase the level of security within the production facility as well.
Did you know that a chemical found in yoga mats, synthetic leather and rubber shoes can be found in bread? You’ll be surprised to know that even popular fast food restaurants also have this ingredient in their bread.
The juicing industry is one of the major manufacturing industries in Europe that provides employment to almost 4 million people. The industry’s production wastage accumulates to almost €4 billion due to microbial contamination. Now, juice manufacturers will see a change in production with the all-new alternative technology.
The potential for a large economic gain and the lower risk of apprehension push food producers and manufacturers to commit food fraud. Therefore, current regulations should be amended and additional sanctions should be put into place.
The use of nanotechnology applications can pave the way to safer, biodegradable and farmer-friendly food packages. It could be the answer to the perpetual concern brought about by food safety issues in packaging.
Caramel colouring is popular among food and beverage products. However, not many consumers are aware that a certain type of caramel colouring could possibly cause cancer, especially when taken in high amounts for a longer period of time.
With the long list of international food safety issues in the market today, WHO sees the latest G8 Summit as a good venue to discuss improvements in communication when it comes to food safety concerns.
FSMA’s proposed produce safety rule needs an environmental impact statement as required by National Environmental Policy Act. Those who are interested to provide their feedbacks and comments are invited to attend the public meeting on April 4 in MD. Those who wish to comment online may do so by visiting the www.regulations/gov website.
When it comes to food safety, every sector in the food industry makes it a point to improve their regulations, procedures and practices. The wine industry is no alien to this as authorities also strive to strengthen wine safety by rolling out new international rules.
A recent recall and criminal investigation on the selling and distribution of Rancho Feeding Corp. meat affected several meat distributors in the area, which led to scarcity of meat supply in the region.
One of the challenges dispatching units commonly face is the low quality of stretch wrap that usually break during packaging. Another concern raised by most food companies is the risk of physical contamination by the packaging itself.
FDA proposed changes in nutrition information label with the aim to make reading faster and understanding the information easier. For two decades, the nutrition labeling seldom sees any changes. In fact, this proposal would only be the second after eight years.
The new California code requires all food service employees to use gloves and any other food utensil when preparing food. Ready to eat foods should never be handled with bare hands as pathogens could not be easily removed with simple hand washing.
Seafood fraud is a national food safety issue in the US. Non-government organisations and state representatives are doing their best to control seafood fraud by providing research information and creating legislations to control it.
Abu Dhabi recently implemented a new system for safety procedures and practices in the food service industry. This new system is aimed towards improving the safety practices of small scale eateries and catering businesses in the emirate.
Since the 80s, aspartame, a popular artificial sweetener found in colas, powdered juices, diet drinks and coffee mixes have been deemed dangerous for consumption because of its negative effects to health. EFSA’s recent re-assessment, however, proved aspartame is safe for human consumption, including infants, children and pregnant women.
Cases of food product mislabelling, adulteration, contamination and fake food have been proliferating in the EU market. For this reason, the consumers should be vigilant when buying food, beverages and supplements. The government agencies should do their own part in making sure that the consumers are protected from these cases of food fraud.
Big Food highlights FDA’s stand on biotech food being no different from traditionally grown ones. However, the Organic Consumers Association and their supporters consider this as a sneaky tactic to increase sales.
The collaboration between Virent and Renmatrix is expected to produce bio-based paraxylene in large scale. This is in response to the demand of the commercial industry for eco-friendly and cheaper packaging.
Are you familiar with Salmonella Heidelberg? It is a new strain of Salmonella that is resistant to multiple drugs. Many people in the US have been affected by the Salmonella outbreak. How effective are the measures undertaken by the USDA FSIS?
Reef fish, especially those whose source location are unknown, can contain high levels of ciguatoxin. The US FDA releases a final copy of the Fish and Fishery Products Hazards and Controls Guidance to strengthen the safety and protection against ciguatera food poisoning.
Sweeteners do not only add sweetness to a product but also contribute to product’s tenderness by delaying formation of structure, competes for water and interacts with structure builders. It retains moistness and improves shelf life through hygroscopic nature. It also contributes the golden brown or caramelized color and fresh-baked flavor through caramelization and maillard browning. For manufacturers of baked goods, it is an advantage to know the different function of most sweeteners for it can help achieve or enhance the desirable quality the manufacturers want for their products.
Physical hazards in food cannot be avoided. It can result to physical harm to consumers and damage to business for the food manufacturer. For this reason, the following safe practices must be observed.
Wastes are everywhere. What’s worse is that it is hard to manage and dispose. Nowadays, there are different ways to recycle and dispose wastes such as land filling, burning waste to generate energy, recycling, and bioremediation. These are necessary in every industry especially those who throw hazardous waste to the environment to preserve the resources.
Food packaging has been used for centuries in transporting foods and keeping them away from contaminants and deteriorating factors. Due to advances in technology, different kinds of materials and designs are used order to provide good barriers, easy to stock products and can withstand for longer shelf life. Food packaging material varies depending on what food to contain and what are the necessary quality it have for assurance of food safety and quality. It is always important that it should pass all the standards required by the law to consider it as Food Grade.
Food is essential in keeping us alive. However, we must be aware that not all foods are safe. In order to alleviate the negative effects of toxins in our body, we have substances such as antioxidants that we can get from food which can suppress the destruction of our cells by free radicals and oxidative stress. These free radicals are somewhat builders of serious diseases in human health like cancer, heart diseases, stroke, tumors, and blood clots.
About 700 million tons of wheat were being farmed and grown on more land areas around the world making it the second most-produced grain. The by-product of milling of this grain is the wheat germ. It is actually a good source of oil used in food, pharmaceuticals and cosmetics. It is also rich in B-Vitamins, Vitamin E, enzymes, glutathione, polyunsaturated fatty acids, natural antioxidant other minerals. Studies have been conducted in order to efficiently utilize the product such addition or substitution of wheat germs for the production of baked goods, baby food, meat products and syrups. In addition, economically speaking, it can provide the protein and minerals nutritional requirements from inexpensive and available sources.
The more food products that are inspected to the best quality, the more are delivered and the more earnings there will be. That is why people have invented ways to make hazard detection much more easier, efficient, and accurate.
Metal detectors are the most used machines in food production systems. They are not only for airports or any security area but they are also for food production lines and in food manufacturing areas for them to detect any foreign bodies in food products that may cause injury to consumers and may cause damage to the producers reputation.
A magnet’s job in the production line is to remove metal fragments from the food to prevent any injury to the consumers. The producers are always making sure that their magnets are working properly to maintain good and high quality of food products.
Functional foods become a worldwide trend because of its bioactive components that give beneficial effects to human health and decrease the risks of chronic diseases. It is defined in many terms as food go with health claim, food products, modified or enhanced with natural substances that can give certain physiological preventative effects, or natural whole foods with new discoveries of possible health claims. Today, an increasing population of people sees that these foods are beneficial in their lives.
Preservation of food involves changing the nature of the product to reduce microorganisms that spoil the food. Food preservation is important in all food stuff to prevent any growth of microorganisms and also to prolong their shelf life. A proper way of preservation, proper way of handling food, and clean products contribute to an effective preservation of food.
Bisphenol A, commonly known as BPA, is commonly seen in plasticware products used in our homes and food storage. BPA has been banned on certain countries because of its ill effects on health. Read on to know more about BPA and how it impacts food safety.
There are different major groups of mycotoxins. Knowing these kinds of mycotoxins is important to make people aware of what foods can have these mycotoxins and that they would know what to do to avoid these.
Teratogen is something that causes damage to an unborn child inside a mother’s womb. That damage can be temporary or even permanent. It is best for mother’s to avoid these additives during the first trimester of pregnancy.
People may not know that the food that their eating might contain a part of an insect in it and they would not even notice. Double check additives in food before eating, its shelf life may be longer than yours.
Mango processing has an estimated 150,000 to 400,000 tons of wastes worldwide. This could be a big load of waste in the environment. Although some of these waste where utilized as feeds and natural fertilizer, it is still not enough and still has rooms for innovations With this, studies have been conducted to another potential use of such waste in a form of oil. This oil has high content of steric and oleic oil that has a lot of application in the food processing. This innovation is a way of reducing the waste and making it useful as an ingredient to other products.
For years, food ingredients are very convenient in helping to preserve the food, enhance and blend flavours, change the texture and consistency, adds colour to foods, increase the nutritional content of the food to promote wellness to the consumers. However, these products should be taken in moderation because high levels of some of these chemicals have an adverse effect on the human health.
Genetically Modified Foods have lots of advantages and provides increase in yield in farmers. Many food and food ingredients in the market are now genetically modified. However, studies conducted on animals to observe and determine the possible effects on the body and health hazards on consuming GM foods. Since a lot of products are available on the market, people have the right to know about the food product and protect themselves from risk of having diseases.
Yearly, the sales of organic products are extremely getting its place in the market. Consumers prefer organic products due to the belief of its health benefits and safety. But, not all of the consumers and even farmers are knowledgeable about what is really the good and bad side of consuming these products. It is VERY important that we should understand and gain knowledge about the food we see labeled as “ORGANIC” in the market.
Food contamination is prevalent in the food industry. The danger of this leads to food poisoning, food-borne illnesses and worst, DEATH. This is due to the toxic substances produced by harmful microorganisms in the food or toxic chemical, which attack the different systems in our body. Due to outbreaks and product recalls, proper food handling and GMP should be practiced so that product quality and name of the company wouldn’t be at stake.
Lactic acid bacteria or LAB has been used for food preservation since early times. Due to its unique abilities in the food processing, it gain value and has been subjected continuous studies and research to widen the scope of the application of the product and find new advantages it will benefit the consumers and developing countries in terms of food production.
A study conducted by a group at Stephan Schmitz-Esser showed that Listeria is now resistant to some disinfectants, specifically, quaternary ammonium compounds. Are disinfectants still effective in killing microorganisms?
X-ray systems are commonly used in food safety and quality control because they are reliable and affordable at the same time. Do you know how X-rays work in detecting foreign materials in food products? Find out how.