September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

Newsroom                     

Food Safety

Fruits in plastic crates at grocery store

With the constant population growth, the food processing industry is always striving to respond to increase in demand, for both quality and quantity. Customers are pushing for fresher, healthier products, while hygiene and sanitation need to meet the highest standards. Regulatory agencies are requiring more stringent food safety measures, for example, through the Food Safety […]

A technical guidance, published by GMA, identifies the seven main control measures for the control of Salmonella in low moisture foods.  One key control measure includes minimization of cross-contamination, which can occur during processing or post-processing.  Proper cleaning and sanitation is vital to ensure uncontaminated low moisture foods do not become contaminated post-lethality.  When dealing […]

Plant derived polyphenolic compounds are well known for their bioactivities such as antioxidant and anti-inflammatory action in the human system, which would have important implications in health maintenance and chronic disease risk reduction.  The health outcome of the polyphenolic compounds are related to the amounts, the specific chemical structures present in the plants, and bioavailability/bioactivity […]

How does it preserve fruits & vegetables?  Consumer interests in healthier and fresher foods have driven much of the interest in ‘advanced’ preservation methods, such as pulsed electric field (PEF) processing, which are safe but at the same time capable of imparting fresh-like characteristics to processed food. Pulsed electric field (PEF) treatments of less than […]

The control of Salmonella in low moisture foods is the key to safe low moisture food products.  The Food Safety Modernization Act (FSMA) mandates that food producers have science-based preventive controls to mitigate the risk of foodborne illness.  In other product commodities, validation studies for traditional thermal processing may be well established, such as in […]

The story of low moisture foods. Low moisture foods are foods which are naturally low in moisture or where moisture has been purposefully reduced, typically by drying. Historically, not much concern was given to the safety of low moisture foods as microorganisms cannot grow in these conditions.  The majority of the food industry was operating […]

Does it really make fruit and vegetable products ‘better’?   2016 Market for High pressure processing High pressure processing (HPP) is one of the most accepted and mainstream of the various ‘advanced processes’ being explored for improved quality and nutrient content in high-value foods. According to Visiongain (https://www.visiongain.com/Report/1623/Food-High-Pressure-Processing-(HPP)-Technologies-Market-2016-2026) , in 2016 the value of the […]

The first FSMA implementation deadline — general compliance with the Preventive Controls Rules — hit last September. This September, small companies will need to comply with these rules, followed next year by very small companies. Over the next five years, we’ll see a similar pattern for the remaining rules: Produce Safety, the Foreign Supplier Verification […]

The FDA Food Safety Modernization Act Preventive Controls for Human Food identifies four types of preventive controls. The first three types of preventive controls; Process Preventive Controls, Food Allergen Preventive Controls and Sanitation Preventive Controls were discussed in my October, November and December columns respectively. The Preventive Controls for Human Food regulation also requires documented […]