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Rethinking Clean-In-Place Design

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Which comes first: clean-in-place systems or plant design? All too often, it is the plant design that comes first, and then processors have to retrofit — at great cost — their equipment to be clean-in-place (CIP). Although meat and poultry processors aren’t directly affected by the Food Safety Modernization Act’s upcoming regulations on HACCP documentation… Continue Reading

CDC Launches iPad App Game for Playing Outbreak Detective

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The Centers for Disease Control and Prevention has launched a “Solve the Outbreak”  iPad app that lets people play disease outbreak investigator, as if they were in the agency’s Epidemic Intelligence Service (EIS). According to CDC, which announced the app this week, the program allows users to navigate three fictional outbreaks based on real-life events…. Continue Reading

The Latest in Meat Safety: Another Form of Zapping?

Bacterial contamination of meat is an ongoing problem and everyone wishes for an easy fix–one that does not require meat producers and packers to prevent contamination. Irradiation works, but raises feasibility and other concerns. How about electrocution? Food Production Daily reports that hitting meat with electrical current reduces toxic E. coli O157:H7 on meat surfaces… Continue Reading

An Apology for Tuesday’s Technical Difficulties

On behalf of everyone at Food Safety News, please accept our apologies for any inconvenience caused by the outages we experienced during the past 24 hours.   Beginning shortly before midnight Eastern Time Monday, and continuing for several hours Tuesday, Food Safety News was not available for technical reasons. Late Monday Amazon rebooted selected Amazon… Continue Reading

Food Makers Eye Tech, Safety Innovations at Forum

Welcoming speakers and attendees from some of the world’s most recognizable food brands and technology developers, the fifth annual Food Technology Innovation & Safety Forum ensued in Chicago on Tuesday and Wednesday last week. On schedule: two full days of discussion on new developments in the food business and the direction technological innovations may take… Continue Reading

Technology in Food Should Not Be Feared

As a dietitian with a passion for communicating about food production, processing, and technology, I’m often puzzled when I think about the readiness with which consumers embrace the latest mobile or electronic technology and yet, in some cases, become wary when it comes to technology applied to food.  While the benefits of modern food processing… Continue Reading

Food Technology: ‘What’s in it for Me?’

Many of us can probably recall a time when we waited in a long line just to purchase the latest mobile or electronic technology.  But, do we have the same reaction when it comes to technology used in food production? Granted, it may not seem as exciting as that new MP3 player or cell phone,… Continue Reading

Q&A: IBM’s Food Traceability System

As part of our ongoing expert Q&A series, a conversation with Paul Chang, who leads the Serialization/Traceability initiative at IBM, on how traceability can revolutionize global food safetyPart IQ: How will your new traceability partnership with the government of Thailand impact agriculture–and how will it impact consumers? A: The main significance of this announcement is… Continue Reading

New Technology Extends Food Shelf-Life

Washington State University has developed a new technology that will allow food to look, taste, and be as nutritious as the original food but with a shelf-life of more than six months. Juming Tang, a professor in the WSU Department of Biological Systems Engineering, led a team of industry, university, and U.S. military scientists to… Continue Reading