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By Linda Jackson on 30 January 2020
This debate of selling expired food has once again reared its head this week. We have had several enquiries regarding where to report the sale of expired food.
Read moreBy Guest Author on 29 January 2020
Modern farming has evolved by adopting technical advances such as machines for ploughing and harvesting, controlled irrigation, fertilisers, pesticides, crop breeding and genetics research. These have helped farmers to produce large crops of a good quality in a fairly predictable
Read moreBy Guest Author on 23 January 2020
The scientific opinion by the panel on Biological Hazards covers use of whole genome sequencing (WGS) and metagenomics for outbreak investigation, source attribution and risk assessment of foodborne pathogens. Cost/benefit analyses and technical recommendations on use of WGS and m
Read moreBy PHT South Africa on 16 January 2020
Proper handwashing reduces the amount of germs on food workers’ hands, and so helps to prevent the spread of foodborne diseases. Find out more details on how...
Read moreBy SYSPRO Pty Ltd on 16 January 2020
As a successful food business in South Africa, you are obviously focused on your customer. You study the data to collect to uncover customer trends and market requirements to influence and underpin future product developments to ensure that your products meet the needs of your cu
Read moreBy Guest Author on 15 January 2020
More than 650 people have fallen ill in France this past month after eating contaminated raw shellfish. Since the start of December 2019, Santé publique France has received 123 reports of collective food poisoning suspected to be linked to consumption of raw shellfish, mainly oys
Read moreBy Guest Author on 08 January 2020
For Food Safety 2.0 the purpose has to come from within, knowing that everyone (food industry workers) assumes their share of responsibility to ensure that people don’t fall ill or die from consuming unsafe food. Responsible food workers have to do it every day, even when no one
Read moreBy Guest Author on 07 January 2020
Within the retail sector, expect to see an uptick in brand transparency around supply chain information, safety programs and ingredient clarity. Read on for these and other expectations for 2020
Read moreBy Guest Author on 19 December 2019
New research funded by the Frozen Food Foundation developed a modeling tool to assist the frozen food industry with understanding and managing listeriosis risks. The findings are published in the December 2019 issue of Journal of Food Protection.
Read moreBy Guest Author on 11 December 2019
The differences between HACCP and HARPC and who is required to have such plans.
Read moreBy Guest Author on 05 December 2019
A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture, and color of bovine muscle grown from cells in culture. This development...
Read moreBy Guest Author on 02 December 2019
The world’s first ever Food Safety Day was celebrated on June 07, 2019 by United Nations (UN) under the theme “Food Safety, Everyone’s Business”. Food professionals around the globe were delighted to see such a positive move. What triggered such a move?
Read moreBy Food Safety and Inspection Service (FSIS) on 28 November 2019
While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again. Here are three ways to safely thaw your bird...
Read moreBy Guest Author on 15 November 2019
We all know that auditing is far from perfect and some even question its efficacy in evaluating the adequacy of food safety systems. According ISO 19011 – Guidelines for auditing management systems (in 2018 update) audit is as systematic, independent, and documented process for o
Read moreBy SMT LABS Pty Ltd on 14 November 2019
Salmonellosis, caused by specific Salmonella strains, is a bacterial, enteric illness occurring in both humans and animals. There are currently four serotypes that are of importance for food safety (two required by legislation to be tested)
Read moreBy bioMérieux South Africa on 14 November 2019
Investing in food laboratories using advanced technologies for faster, more accurate, and efficient results brings a significant ROI to the operation of food companies. They are are an integral piece of the overall company portfolio.
Read moreBy Guest Author on 12 November 2019
HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.
Read moreBy Food Safety and Inspection Service (FSIS) on 05 November 2019
Did you know that 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also have long-term health consequences. Following the four simple steps - clean, separate, cook and, chill - bel
Read moreBy Guest Author on 05 November 2019
In 1995, a honey processing company was indicted on charges of adulterating industrial honey labeled “USDA Grade A” with corn syrup to increase profits. Ultimately, the jury found in favor of the honey processor, in part because there “weren’t enough regulations governing honey t
Read moreBy Food Focus on 31 October 2019
The International Dairy Federation has published new guidance outlining additional actions that can be taken in the production process to minimise risk of Listeria contamination in dairy products.
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