#food pathogen

[yoursteverogers-blog]

The food pathogen testing market was estimated to be valued at USD 7.42 Billion in 2015. The market is projected to grow at a CAGR of 7.8...

The various contributors involved in the value chain of the food pathogen testing market include R&D institutes, food pathogen testing service providing companies as SGS, Bureau Veritas, Intertek, Eurofins, pathogen testing equipment manufacturing companies, and government bodies & regulatory associations such as the United States Department of Agriculture (USDA), the Food and Drug Administration (FDA), and the European Food Safety Authority (EFSA).

[yoursteverogers-blog]

[173 Pages Report] Food Pathogen Testing Market report categorizes the global market by Type (Salmonella, Campylobacter, Listeria), Technology (Traditional, Rapid), Food Type (Meat & poultry, Dairy) & by Region

The food pathogen testing market was estimated to be valued at USD 7.42 Billion in 2015. The market is projected to grow at a CAGR of 7.8% during the forecast period. The increase in outbreaks of foodborne illnesses, and stringent safety & quality regulations for food are the factors driving this market.

[blog-food-farming-universe-blog]

[173 Pages Report] Food Pathogen Testing Market report categorizes the global market by Type (Salmonella, Campylobacter, Listeria), Technology (Traditional, Rapid), Food Type (Meat & poultry, Dairy) & by Region

The food pathogen testing market was estimated to be valued at USD 7.42 Billion in 2015. The market is projected to grow at a CAGR of 7.8% during the forecast period. The incr

[foodqualityandsafety]

 On an early winter day in 2013, about 30 minutes before the school bell would ring for lunch, a student in my history class raised her hand. We had just read two chapters from Upton Sinclair’s 1906 novel The Jungle as part of a unit on Reform in America. The students learned about how the book came to...

A personal perspective on the efforts to educate consumers in handling raw meat and poultry products during the early 1990s E. coli outbreak

[foodqualityandsafety]

It sounds tantalizing, a utensil that alerts you if something’s wrong with the food you’re about to eat. That’s the pitch made by Chinese search engine company Baidu—that nation’s equivalent of Google—about its new prototype “smart chopsticks.”

[foodqualityandsafety]

Back-To-School Food Safety Tips for Parents

Courtesy of USDA

Children are at high risk of contracting foodborne illness because their immune systems are still developing. By following these tips, parents can reduce the risk that their child will be kept home from school due to a foodborne illness:

If the lunch contains perishable food items like luncheon meats, eggs, or yogurt, make sure to pack it with at least two freezer packs.  Harmful bacteria multiply rapidly in the Danger Zone (between 40 °F and 140 °F), so perishable food transported without an ice source won't stay safe long.

Frozen juice boxes or water can also be used as freezer packs. Freeze these items overnight and use with at least one other freezer pack.  By lunchtime, the liquids should be thawed and ready to drink.

Pack lunches containing perishable food in an insulated lunchbox or soft-sided lunch bag. Perishable food can be unsafe to eat by lunchtime if packed in a paper bag.

If possible, a child’s lunch should be stored in a refrigerator upon arrival. But leave the lid of the lunchbox or bag open in the fridge so that cold air can better circulate and keep the food cold.

If packing a hot lunch, like soup, chili or stew, use an insulated container to keep it hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Tell children to keep the insulated container closed until lunchtime to keep the food hot - 140 °F (73.9 °C) or above.

After lunch, discard all leftover food, used food packaging, and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illness.

If packing a child’s lunch the night before, parents should leave it in the refrigerator overnight. The meal will stay cooler longer because everything will be refrigerator temperature when it is placed in the lunchbox.

[foodqualityandsafety]

Biocides used at sub-lethal doses in the food industry, with the goal of enhancing hygiene and food safety, may be having precisely the opposite effect—instead increasing pathogens’ resistance to antibiotics and promoting their ability to form biofilms (a major virulence factor for human infections).

Improper use of biocides in food industry might be endangering public health.

[foodqualityandsafety]

Plant-based compounds such as olive powder may have the power to shut down pathogens like E. coli in food, according to reports from the USDArsquos Agricultural Research Service. Research chemist Mendel Friedman, PhD, has been studying olive powder and other plant compounds such as apple, onion, and garlic for many years. In a recent study,...