Articles tagged with Food Safety
Representatives from IFT, FDA, and industry experts will discuss cooking and food storage time and temperature specifications in restaurants and retail food operations. The forum aims to enhance food safety and quality worldwide through information exchange and knowledge sharing among members.
DHEA supplements, believed to have anti-aging properties, may stimulate the production of IGF-1, increasing prostate cancer risk. Dr. Goldberg recommends monitoring serum DHEA, PSA, and IGF-1 levels for men taking DHEA supplements.
Research found that spices can inhibit the growth of E. coli O157:H7 in ground meat and salami, with garlic showing the highest effectiveness. While spices may not eliminate the pathogen, they could add an extra layer of safety to food handling and cooking.
A new device, patented by Sandia National Laboratories, uses a color-changing material to detect when frozen food has thawed and been refrozen, potentially posing food safety risks. The device, which can be made for pennies per unit, relies on an inexpensive 'smart' wire that changes shape at specific temperatures.
The symposium will describe new packaging systems that interact with package contents or the package's internal atmosphere, controlling gases to delay spoilage. Active packaging may incorporate antimicrobial agents, antioxidants, and moisture scavengers for consumer convenience.
The Institute of Food Technologists will address the safety and quality of home meal replacements at its annual meeting. Experts will discuss ways to ensure the safety and quality of these products using good manufacturing practices, natural antimicrobials, and temperature control.
Emerging technologies in food processing, such as high pressure and biotechnology, promise to enhance food safety and nutrition. These methods can preserve nutrients better than traditional heat pasteurization, while also providing new antimicrobial systems for extended shelf-life.
The Institute of Food Technologists' Annual Meeting will explore ways to detect, identify, prevent, and control viruses and parasites in food and water. The symposium will also discuss rising antimicrobial resistance in pathogens, acid-resistant pathogens, and strategies for enhancing the safety of fresh produce.
The symposium will cover various aspects of food safety associated with fresh fruits and vegetables, including outbreaks, international trade, industry initiatives, and microbial ecology. The event aims to discuss intervention strategies and future directions in fresh produce safety assurance.
Pesticide residues on food raise concerns, but some pesticides can increase safety by reducing naturally occurring toxins. Carl Winter suggests fine-tuning regulations to reflect relative benefits and risks presented by a pesticide.
This year's award winners were recognized for their outstanding contributions to food science and technology, including research on fat replacers, lipid biotechnology, and flavor science. The awards honored IFT members who demonstrated exceptional ability, leadership, and service to the profession.
A study found that cultures in hot climates used spices more frequently due to their antimicrobial properties, which helped reduce foodborne illnesses. The most effective spices were garlic, onion, and oregano, killing up to 80% of bacteria.
A study investigated the understanding of common food label quantifier terms among consumers, revealing significant discrepancies between their perceptions and FDA regulations. Consumers tended to overestimate the amounts of components affected by these terms.
Researchers are exploring e-beam processing to extend the shelf-life of foods, reduce the need for preservatives, and increase food safety. The technology has shown promise in delaying ripening of fruits and vegetables, inhibiting sprouting of vegetables, and reducing microbial contamination.
A possible solution is lactic acid bacteria, called LAB by researchers, which produce natural acids that prevent Listeria from getting a foothold in foods. The extra margin of safety is that the same conditions that promote the growth of bad bacteria also cause LAB to thrive.
Researchers at the University of Illinois have created a monoclonal antibody-based ELISA test that can detect small amounts of alpha toxins produced by Clostridium perfringens in food samples. This method has great potential for the meat industry, allowing for early detection and prevention of illness.
A new system using ozone has been successfully tested at a turkey processing plant in Arkansas, allowing for the recycling of at least 80% of chill water. The process saves energy and reduces costs by minimizing the need for cooling and pretreatment.
Dr. Daniel Fung's work on rapid methods in food safety has bridged the gap between clinical microbiology and food microbiology, enabling faster testing for pathogens like Salmonella and E. coli. The goal is to provide real-time results within a day, reducing waiting periods from seven days, which were once common.
A better-coordinated data base can help policymakers analyze situations, identify priority research areas, and allocate resources more effectively. It enables researchers to determine cost-effective strategies for controlling pathogens in specific foods.