While the origin of a cluster of coronavirus infections in Beijing, China, is unknown, some officials are suggesting the virus was present on chopping boards used to cut imported salmon. The speculation is also drawing a misleading conclusion that frozen foods can contribute to the spread of coronavirus. As the leading association representing the U.S. frozen food industry, the American Frozen Food Institute (AFFI) is providing information on what we currently know regarding the science and spread of coronavirus.
Metal detection today remains the backbone of food safety compliance for the majority of the industry, but especially in the chilled and frozen food sector. Specifically, simultaneous multi-frequency scanning is making it much easier for manufacturers to identify hard-to-find metals in food products with high conductivity (so-called "wet" products). These products may, literally, have high water content. Additionally, above-average conductivity may also be linked to high levels of minerals, particularly salt. These can be found in products such as bacon, or ready meals.
Diversified is a USDA-accredited and ISO 17025-certified laboratory specializing in the rapid detection and reporting of more than 600 types of chemical contaminants.
November 18, 2019
FoodChain ID, a Fairfield, Va.-based portfolio company of Paine Schwartz Partners, LLC, acquired Diversified Laboratories, LLC, Chantilly, Va., to create what is said to be the most comprehensive contaminants testing solutions offerings.
A recent Registrar survey revealed Kosher certification, along with non-GMO and organic certification, is top of its clients’ list of desired additional services for 2020.
October 10, 2019
STAR-K Kosher Certification, Baltimore, Md., partnered with Registrar Corp., Hampton, Va., where Registrar’s clients can explore Kosher certification and existent STAR-K Kosher-certified clients in need of FDA registration.
Ecolab Inc., St. Paul, Minn., launched the Food Safety Culture Assessment, an innovative and tested tool to help measure and advance food safety behaviors and the overall food safety culture within food retail organizations.
According to the predictive model, Salmonella spp. and L. monocytogenes were not able to grow on cold foods stored for 6 hours at temperatures below 10°C.
August 14, 2019
In this study, researchers collected and analyzed 339,548 records of food temperatures from corporate catering foodservice operations to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth.
Check out the September 2020 edition of Refrigerated & Frozen Foods: Cold storage construction and COVID-19, how foodservice is adapting to coronavirus challenges, SugarCreek, 2020 cold storage construction guide & directory and much more!