Food Safety

How Photohydroionization Technology Mitigates Microbial Pathogen Count

By Bill Svec
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Photohydroionization (PHI) technology is an all-natural oxidation technology that acts as an additional strategic intervention for trimmings and whole muscle and allows for the anti-microbial treatment of meat products without leaving chemical residues.
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Study: Today's Restaurants Practice Sustainability

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The National Restaurant Association, Washington, D.C., unveiled new research that shows a substantial number of restaurant operators are implementing sustainability best practices into their businesses.
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Processors to Watch in 2015

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Refrigerated & Frozen Foods zeroes in on six refrigerated and frozen foods producers who showcase cutting-edge food processing, food safety and new product introductions.
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How HPP Offers that Added Layer of Food Safety

By Marina Mayer
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High-pressure processing offers a wealth of benefits to the cold food industry. Here, suppliers offer insight as to how cutting-edge equipment extends shelf life, while processors outline the advantages of adopting HPP technology.


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Perdue Reduces Antibiotic Use in Poultry Production

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Perdue Foods, Salisbury, Md., removed all antibiotics from its chicken hatcheries, setting a standard that defines the responsible use of antibiotics in poultry production.
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Study: Pesticides Remain No. 1 Food Safety Problem

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Food Sentry, LLC, a global food source monitoring company based in Albuquerque, N.M., released its latest Food Risk Rating Guide, an analysis of 3,400 food safety violations associated with products exported from 117 different countries that occurred in 2013.
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Integrated Food Protection Service Makes the Invisible Visible

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DuPont Nutrition & Health, Wilmington, Del., launched its Detect + Protect solutions service, an integrated food protection program that combines the knowledge of a global team of experts in food microbiology, microbial detection and food protection with proprietary analytical processes to give food manufacturers customized solutions.
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USDA Announces New Inspection System for Poultry Products

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The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS), Washington, D.C., announced a critical step forward in making chicken and turkey products safer for Americans to eat.
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OSI Shuts Down China Operations; Appoints New Food Safety Leadership Team

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David McDonald shared a statement outlining the preliminary findings in the meat processor’s ongoing food safety scandal in its Husi Shanghai, China, operations.


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Crowdsourcing Project Helps Protect Global Food Supply

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In an effort to improve the global food supply chain, SAP SE, London, announced initiatives that use Big Data to help better understand the planet's diversity and enhance food safety.
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OSI, 2014 Refrigerated Foods Processor of the Year

Find out how this global food provider secured a new supply chain global trading platform, opened a new culinary innovation center and continues to keep food safety top of mind.

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7/31/14 12:00 pm EDT

Engaging the Manufacturing Workforce to Drive Business Improvement

AIOE’s Workforce Development Solutions Group will soon release its work product, “The Engagement Framework”. This is a robust resource tool that both CPGs and suppliers should find useful in their organizations. Attendees will learn of the key attributes of Engagement, and cases and lessons learned on how to apply these guiding lessons within your company. The value proposition is fundamental to business success in our industry: business performance, competitive globally, recruitment and retention.

Processors On The Rise...

What aspects of an up-and-coming company are most important for it to become successful in the cold food marketplace?
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Refrigerated and Frozen Foods Magazine

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2014 September

Refrigerated & Frozen Foods' September 2014 issue features the six Processors to Watch in 2015 and the Cold Storage Construction Guide.

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A guide to cold packaging containers and materials.

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