Articles Tagged with ''food safety strategies''

According to the Food Marketing Institute (FMI), there are nearly 40,000 products in a typical supermarket, all competing for the same consumer dollars.

Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.

Recently I have been reading a book by a philosopher who tells how the events in our lives that we may initially interpret as good may not turn out that way; similarly those events we initially see as bad may in fact lead to something good.

In food safety, the stakes are high. If a food processor doesn’t take a proactive food-safety stance, and then experiences a recall due to E. coli or Salmonella, it could put the company out of business.

Or, should we say, pressing for pasteurization, demanding decontamination, or aiming for anything … well, a lot more aseptic?

Nanotechnology deals with “nanoscale” materials and structures, their synthesis and applications.

A little more than a year ago, West Liberty Foods created a buzz, announcing the successful certification of its Tremonton, Utah, plant as a landfill-free facility, and the soon-to-follow certification of its Mount Pleasant and West Liberty, Iowa, locations as well.

The wind giveth and the wind taketh away — that may not be how the Bible verse reads, but to employees at Cooper Farms, this version holds a measure of truth beyond the Bible verse.

HACCP is an ingenious, science-based system that has dramatically improved food safety in the U.S.

Dr. H. Russell Cross, Head, Department of Animal Science at Texas A&M University, asks if it’s doing enough and suggests the next logical steps to advance the state-of-the-art.