Longevity seems not to carry the cachet it once did. What’s new, what’s hot, and what-have-you-done-for-me-lately attitudes often carry undue influence over decision-making.
In a recent study by Phang and Bruhn (Journal of Food Protection, 2011) only 4% of volunteers used a meat thermometer for checking burger doneness; only 13% knew the recommended internal temperature for ground beef; and the average hand-washing time for the volunteers was 8 seconds.
In matters of food safety, it is most often what you cannot see that poses the greatest threat to the safety of food. Indeed, invisible pathogenic organisms are the greatest threat to the food-industry’s collective well-being.
The Harrison, Ohio-based processor plans to use its position as a recognized supplier of nutritional protein options as a launching pad into growth across foodservice, chain-restaurant and retail channels.
The 2012 International Poultry Exposition will provide a look at the latest in technology and services and examine the future of the American poultry and egg industries.
Material Discrimination X-ray (MDX) and SimulTask™ image analysis technologies from Eagle boost product inspection capabilities on food manufacturing lines through enhanced contaminant detection and ease of use.
For professionals who prefer a steeled edge, Edgecraft’s commercial precision steeling device features super-hardened miniature steels and highly precise angle guides to consistently provide incredibly sharp knives.
Mettler Toledo offers the new IND780batch stand-alone batch controller which combines advanced batching control technology while adhering to the ISA SP-88 Batch Standard.
Flexible microwave packaging by Nordenia International allows greasy, breaded or bread-like foods to be prepared in the microwave so that they are crisp and tasty.
MasoSine offers a line of Sine pumps. Their capacity of pumping large particulates while providing powerful suction and smooth consistent flow rates provides the ultimate solution for pumping marinated boneless poultry products.
According to the Centers for Disease Control and Prevention (CDC) 2011 Estimates of Foodborne Illness in the U.S., the top five pathogens that contribute to domestically acquired foodborne illness are Norovirus, Salmonella (nontyphoidal), Clostridium perfringens, Campylobacter spp. and Staphylococcus aureus.
Current antimicrobial compounds used by meat industry to destroy E. coli O157:H7 are effective against non-O157 STEC, according to an AMIF-funded study conducted by researchers at the Agricultural Research Service’s Meat Animal Research Center.
