Food process validation is required by law and using experienced scientists is critical.
“Let me get this straight, Dr. T.,” the COO said, “you want to bring microbes into our processing plant and put them into our product?!” “That is precisely what I’m
3 Keys to COVID-19 Mitigation for Food Plants
Recent reports of temporary or indefinite closures of meat plants signals some risk to the abundance of food to which we’ve become accustomed. I don’t think we’re bordering on
What ‘Inspect What You Expect’ Means for Food Safety
‘Inspect what you expect’ — in the food safety field, it all starts with science. During my two decades working with the food industry on microbial safety and quality,
A CLEAN ENVIRONMENT FOR CLEAN FOOD: Environmental Monitoring Requirements
IS ENVIRONMENTAL MONITORING REQUIRED FOR EVERY PLANT? The process of producing high quality, safe food demands more precise attention to a clean environment than any other industry. Every consumer
What FDA Should Do About Pig Ear Pet Treats Right Now
UPDATE: FDA issued a Q&A for industry on 8/22/2019 Outbreaks are horrible, and we sympathize with the 127 individuals to date and their families that are suffering the effects
How Validation Helps You Trust Your Data
When you open your performance dashboard to check KPI’s, are you missing something? No? Well, think again... In-Plant validation projects include teamwork and purposeful, planned data collection. If you’re
Listeriosis Outbreaks from Ready-to-Eat Meat Have Resumed
The CDC said that when the power of PulseNet, the collaboration of federal agencies on the Listeria Initiative, and the resolution provided by GenomeTrakr were fully harnessed, we would
Authenticity Wins in Food Safety
We live in a time when everything seems connected and accessible and good. People and businesses and organizations, aided by savvy internet marketing, have become really good at presenting
When to Invest CapX to Reduce Food Safety Risk?
Answer: yesterday, today, and tomorrow. One of the primary indicators of food safety performance and compliance to customer quality expectations is the condition of your facility. If you don't
3 Ways to Extend Your Food Business to Succeed
1. Extended Operations The food business is highly-competitive with sometimes razor-thin margins. Your board or CEO is challenging you to increase efficiency and reduce cost. You need to think
Lactate, Diacetate, & Acetate – Mode of Action against Listeria
Sodium or potassium lactate, sodium diacetate, and potassium acetate are generally regarded as safe (GRAS) food ingredients that are very effective inhibitors of growth of Listeria monocytogenes. Lactates, acetates,
Spoilage of Non-Carbonated Beverages
Non-carbonated beverages such as cold-filled teas, fruit drinks, sports drinks, and wine, can succumb to microbial spoilage during ambient temperature storage. These problems often flare up during warm-weather months
10 Things to Look for in Your Process Authority
If you manufacture food or beverage products, you may find that you need an expert to review the formula, the process, and the package and ensure that the product
Bacterial Tranlocation – Equipment to Product and Vice Versa
Transfer of bacteria between food and food processing equipment is a hot issue. Every time a blade, dicer, slicer, or other piece of equipment contacts food, there is opportunity
Why We Industry Must Coordinate on Food Safety
Many of us who have worked in food safety for years understand how Listeria monocytogenes can become harbored in food processing environments, and particularly in freezers. That is why the
Acidified Foods – What is a “small amount” of low acid ingredients?
I’m often asked by clients if their product is an acidified food or is it an acid food according to the regulations. It may seem like semantics, but correctly
