HACCP

Article (5)
  • Why cucumbers first got the blame
    When cucumbers were blamed for the E. coli outbreak that killed 54 in Europe last May, the European fresh salad produce market was devastated. A couple of weeks later it was established that fenugreek sprouts were the source of the outbreak and the cucumbers were innocent. How could officials have gotten the source of the outbreak so wrong? It turns out that the answer to this will need to be taken into account in all future foodborne illness outbreaks.
  • Third-party food safety auditing
    Trained in molecular biology, Dr Powell, Professor of Food Safety at Kansas State University, found that food safety was a discipline where he could meld his interests in science, society and policy - more formally known as risk analysis. Publisher of Mad Cows and Mother’s Milk, electronic newsletters (bites.ksu.edu and barfblog.com) and host of donteatpoop.com, he is also one of the international line-up of dynamic keynote speakers at the upcoming 18th HACCP conference which is being held from 12-16 September 2011 at the RACV Royal Pines Resort, Gold Coast, Queensland.
  • Packaging wraps up with HACCP
    At first glance, you may question why a packaging manufacturer pursues HACCP certification most commonly applied to manufacturers of food.
  • Perceptions about food safety
    IBM conducted a survey of adult grocery shoppers (who shop once a month or more) in the 10 largest US cities during June 2009 (Atlanta, Boston, Chicago, Dallas-Fort Worth, Houston, Los Angeles, New York, Philadelphia, San Francisco-Oakland-San Jose, and Washington, DC). The study is intended to gather grocery shoppers’ opinions about food safety issues.
  • Foodborne viral infections - Part 3
    Foodborne viruses are hardy and may survive for prolonged periods in foods or the food handling environment, as well as persisting in aquatic environments. Part three addresses the control methods necessary for hygienic food manufacturing.
Feature (11)
  • Making food safety an Asia-Pacific concern
    Food is a vital component of trade and a considerable contributor to APEC member economies and food safety has to be addressed in a global context as a shared responsibility.
  • Listeria monocytogenes contamination in ready-to-eat foods
    The incidence of listeriosis is increasing even though there is no evidence of increasing prevalence in foods. Listeria monocytogenes contamination of ready-to-eat foods may be contributing to this problem, especially as ready-to-eat meal consumption is increasing in vulnerable groups such as the elderly.
  • Don't touch US peanuts
    To what extent did failings in regulatory oversight contribute to the salmonella outbreak that has led to the largest recall in the US and the deaths of nine people?
  • Top 10 food safety challenges of 2009
    Ten of the major food safety issues facing the food industry in 2009 are nominated by Bill Marler from foodborne illness law firm Marler Clark.
  • Safer food through ‘edible optics’
    Biologically active, biodegradable optical devices made from silk and needing no refrigeration may be used to create edible optical sensors. The sensors could detect harmful bacteria in produce, and be consumed right along with the food.
  • Detecting foodborne diseases
    Tests for Campylobacter and Salmonella could be run on the spot in as little as half an hour using a portable, easy-to-use and cost-effective chip system that prepares samples and performs DNA tests on bacteria on the spot.
  • Did the tomato do it?
    The tomato is being blamed for causing salmonella infections across the US but the location and source of the infection has not been established. So the tomato industry and the tomato's reputation are possibly suffering unfairly.
  • Foodborne viral infections — Part 2
    The original source of all foodborne viruses is the human intestine. They cannot grow in food. Part two of this series looks at how these viruses are transferred to our food sources and examines current detection methods.
  • Foodborne viral infections - Part 1
    Foodborne viruses are a common, and probably the most under-recognised, cause of outbreaks of gastroenteritis. The prevention of foodborne viral illness depends on the quality of raw materials, staff education and a high level of awareness in the manufacturing industry. In this three-part article, the Institute of Food Science & Technology’s April 2008 Information Statement will bring food producers up to date with this important topic.
  • Early promise in NZ's fight against Campylobacter
    New Zealand has been acknowledged for some time as having among the highest recorded cases of campylobacteriosis in the developed world
  • Don't let your HACCP procedures let you down
    If you want to ensure that your plant meets all its food safety requirements, you should consider attending the Australian HACCP Conference Series.
Product (1)
  • Comark N5001 USB auditor for HACCP auditing
    Comark’s N5001 USB HACCP Auditor is a waterproof, rugged, handheld device that measures temperature and also provides real-time Food Safety Plan action control, automatic results recording and corrective action if processes are not in control.
News (11)
  • Global food safety improvements supported by Waters, Mars and USAID
    Waters Corporation, Mars and the US Agency for International Development (USAID) have jointly pledged $1 million to create the first-ever Global Food Safety Capacity Building fund. To be managed by the World Bank, the proposed fund will support global food safety improvements through expanded understanding of food safety standards and best practices throughout the food safety system, from farm to fork.
  • 16.3 million kg of turkey products recalled in the US
    After an outbreak of Salmonella Heidelberg that has sickened at least 79 and killed 1 in the US, Cargill Meat Solutions is recalling 16.3 thousand tonnes of turkey products produced at its Springvale, Arkansas plant.
  • Independent investigator releases final report on listeriosis outbreak to Canadians
    The Independent Investigator has made 57 recommendations for improvements to Canada's food safety system following the investigation into last year's listeriosis outbreak in Canada.
  • Food is not inherently safe
    Ensuring food safety is no easy feat — lots of information is available at the 15th annual Australian HACCP Conference.
  • The tomato didn’t do it
    As jalopeno peppers are established as the cause of the recent Salmonella outbreak in the US, the food industry is demanding more proof before the FDA implicates a food sector. Calls for increased traceability are also being heard.
  • Food safety implications of animal cloning
    The European Food safety Authority (EFSA) has published its final scientific opinion on the implications of animal cloning on food safety, animal health and welfare, and the environment.
  • Advances in antimicrobial coatings
    A team of researchers has produced new antimicrobial coatings with potential to prevent microbial contamination without the need to be wet.
  • NZFSA's risk management passes test
    NZFA's risk management policy has been found to be aligned with international best practice.
  • Food crisis management conference
    The NSW Food Authority inaugural issues and crisis management conference for the food industry will be held in Sydney in June 2008.
  • NZFSA risk management review underway
    The initial stage of a review of New Zealand Food Safety Authority (NZFSA) risk management processes is nearing completion.
  • HACCP conference awards
    The Australian HACCP Conference Series finished in early August, and the winners of the various awards are now in.
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