Spoilage organisms in food can grow depending on the type of food, packaging characteristics or storage environment. Existing microbial test methods rarely detect these, but a new technology is emerging to help processors improve shelf-life estimates and enhance food safety. By Alan Taylor, business manager- microbial detection, Mocon Incorporated
Maintaining food safety is key for food and beverage processors today. Andy Wong, channel sales manager, industry business, Schneider Electric Systems Singapore Private Limited, discusses a few tips for food manufacturers.
Foods that have a high moisture content, or are packaged in a metallised film for example, can produce what is known as ‘product effect’, and cause unwanted false readings of contaminant detection. How can this be overcome? By Jonathan Richards, head of marketing, Mettler-Toledo Safeline Metal Detection
Equipment such as checkweighers and X-ray systems can take on multiple roles as part of a fully integrated packing line, explains Ciaran Murphy, quality control business manager, Ishida Europe.
Using big data can speed up foodborne illness outbreaks investigations to just a few hours, compared to the weeks and months that traditional investigations take. With as few as 10 medical-examination reports of foodborne illness, researchers at were able to narrow down the investigation to 12 suspected food products.
Ensuring safety in beverages is important for consumer health, and one such way to do this for manufacturers is through mass spectrometry during beverage processing. By Vincent Lau, field marketing manager, Southeast Asia, Sciex
The approach can be further developed for use with other pathogens and meats to enable risk-based decisions in products going in or out.