Processing

ClO2 disinfectant, sanitiser, algaecide, fungicide and slime inhibitor

13 July, 2005

Selective Micro Technologies has announced that the US Environmental Protection Agency (EPA) has conditionally approved Selectrocide, a chlorine dioxide product, as a disinfectant, sanitiser and algaecide for applications in the horticulture and food processing industries. Announcement of EPA approval follows only two weeks after Selective Micro Technologies announced an allowance by the Food and Drug Administration (FDA) to use its chlorine dioxide product to wash fruits and vegetables.


In milk, we have a unique raw material

06 July, 2005 by Richard Johnson, Lead Chemist, Fonterra Laboratories

Formed in October 2001, the Fonterra Cooperative Group is a leading multi-national dairy company, owned by 13,000 New Zealand dairy farmers. With an annual turnover of US$6.8 billion, they are the world's largest exporter of dairy products


Safety in chocolate

06 July, 2005 | Supplied by: MPA Engineering Pty Ltd

Like many companies today, Crest Chocolates must adhere to the strict safety policies and guidelines outlined in the Workplace Health and Safety Act 1995 and Australian Standard AS 4024.1-1996


Sanitary sampling

22 June, 2005 | Supplied by: http://www.hisen.com.au/

Hisen manufactures manual and automatic sampling equipment for liquid or powder sanitary applications in the beverage, food processing, dairy and pharmaceutical industries.


Laser coders maintain hygiene

22 June, 2005 | Supplied by: http://www.unimark.com.au/

SCA Hygiene Australasia used to think laser coders were prohibitively expensive.


Horticultural produce packaging

20 June, 2005

John Lopresti, a Biological Systems Engineer at Victoria's Department of Primary Industry (DPI) Institute for Horticultural Development, led the discussion, with focus on optimising product quality through handling chains, at a recent Australian Institute of Packaging meeting.


Protecting ready-to-eat beef from pathogens

10 June, 2005

Vacuum packaging meat products has made it possible to keep them fresh in appearance and taste. The problem is that pathogenic bacteria can grow on the meat in this packaging at both room and refrigeration temperatures.


Glass-on-glass closure for wine

02 June, 2005

Alcoa Closure Systems International has begun commercial production of Vino-Lok, its 'glass-on-glass' closure system for wine bottles that it developed as an alternative to corks and synthetic stoppers. Alcoa will supply the new glass closures from its Worms, Germany, facility to several wineries in Europe that provide wines to Lufthansa.


Pallet-to-plate authentication using DNA

29 May, 2005

Gribbles Molecular Science (GMS) and Sunshine Technologies (ST) have formed a joint venture company, id-DNA Pty Ltd, focusing on the use of DNA technology in the biosecurity area.


Pressure test tools

25 May, 2005 | Supplied by: http://www.davidson.com.au/

Davidson Measurement has released the DPI 800 series of calibrators. Nine models cover pressure and temperature, dual function versions also provide additional facilities for measuring mA, supplying 24 V power, testing switches and providing Hart compatibility.


Drug residues in meat test kit

25 May, 2005 | Supplied by: http://www.biacore.com/

Biacore International has launched a food safety kit to detect veterinary drug residues in meat products.


T5350 temperature transmitter

25 May, 2005 | Supplied by: WIKA Australia

The temperature transmitter T5350 from Wika is certified according to Foundation Fieldbus Standard ITK4.51 and offers the functions LAS and PID, with which autarkic control functions can be realised in the field.


Delivering RFID to the Australian supply chain

12 May, 2005

VeriSign and EAN, an international standards organisation for supply chain systems,have announced an alliance to launch the EPCglobal Network in Australia.


The genetics behind cheese

06 May, 2005

Does Swiss cheese come from Swiss cows? How about blue cheese? Professor of animal science at McGill University's Macdonald campus KF Ng-Kwai-Hang has the answer to these questions. He has spent the last 25 years studying the genetics of cows and how this affects quality and types of cheese. Basically, cheddar cheese can be made from all milk, but the taste and quality will be different from breed to breed and also within a breed.


Online meat analysis

22 April, 2005 | Supplied by: http://www.cfs.com/

The CFS MultiTrack online meat analysis system means that the mixing process no longer needs to be interrupted in order to measure the fat, water and protein content of batches of meat. Rapid adjustments can be made if any deviation is detected from the desired target value. The result: greater efficiency, effective checking and thus the security of achieving constant quality levels for meat products.


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