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Articles Tagged with ''bacteria''

Food Safety

Microbiological testing: Verify your inputs as you verify your outputs

Sure, you trust your suppliers. But there’s nothing like some checks before you commit your product to someone else’s raw ingredients.

Wayne Labs

August 22, 2016

While Paul Simon used “One man’s ceiling is another man’s floor,” to refer to apartment house rules of courtesy, you might find a parallel to this separate-but-connected concept in the food supply chain.

Food Safety

Battling pathogens in produce

Produce is increasingly becoming associated with foodborne illnesses due to a growing number of reported outbreaks.

Debra Schug

March 4, 2016

Food writer Michael Pollan’s famous mantra, “Eat food, not much, mostly plants,” seems to have made an impact on consumers who are demanding fresh produce.

Food Safety

Antimicrobials are more than just ingredients

Minimize potential contamination with antimicrobial materials incorporated in floors, walls, overheads, ceilings, drains, doors, clothing and non-food contact surfaces.

Richard F. Stier

August 24, 2015

When most people in the food industry hear the word “antimicrobial,” they usually think about preservatives such as sodium benzoate or calcium propionate.

Engineering R&D

Antimicrobial uses copper ions to kill foodborne bacteria

A combined chemical regimen shows promise in decreasing Salmonella and Campylobacter bacterial count in poultry processing rinse stages.

Wayne Labs

August 23, 2015

Many chemical bactericidal washes and rinses have been tried in the poultry processing industry with varying results; Campylobacter and Salmonella still find their way to finished product.

Manufacturing News

Listeria hides in processing machinery

May 30, 2015

Recent information released by Blue Bell Creameries relating to the cause of the Listeria contamination in some of its ice cream products has a familiar ring to it—improperly maintained equipment contaminated with Listeria monocytogenes.

Food Safety

Reducing risk with rapid detection

Debra Schug

May 12, 2015

When harmful bacteria are found in food products, things can quickly spin out of control for processors.

Technology Sourcebook

Chemical injector

March 9, 2015

Engineered to apply peracetic acid, quaternary ammonium and other food sanitation chemicals in small doses, the Dosatron D8RE3000 chemical injector has an injection range of 1:3,000 to 1:800 or 0.03% to 0.125%.

Technology Sourcebook

Ultraviolet systems

January 12, 2015

Unlike pasteurization, Neptune ultraviolet systems kill heat-resistant molds and ascospores; they disrupt the DNA of the organisms and prevent typical cell functions such as germination, replication or assimilation of food.

Food Safety

Chemical cleaning in the FSMA age

Debra Schug

January 8, 2015

US Founding Father Benjamin Franklin famously said, “An ounce of prevention is worth a pound of cure,” which could be the motto of the pending Food Safety Modernization Act (FSMA).

Investigation underway after E. coli kills Oregon child

Jeremy Gerrard

September 12, 2014

An Oregon county has opened an investigation into two cases of E. coli that killed one child and hospitalized another.

Campbell’s Terminates Exec Over Alleged Disparaging Comments

Alternative Protein in 2025: Key Trends and Technologies

Digital KPIs Emerge but Are Brands Finding Accurate Data?

Events

June 17, 2025

Refrigerated & Frozen Foods’ State of the Cold Chain

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

July 23, 2025

Decarbonizing Process Heat: What You Should Know and Next Steps

On Demand Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.

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