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Articles

Luminescent techniques for microbiological analysis of foods

7 March 2007 | By Dr. Mansel Griffiths, Canadian Research Institute for Food Safety, Canada

There are many naturally bioluminescent organisms existing in nature and the mechanisms whereby some of these creatures emit light have been fully characterised1. These include the luciferin-luciferase system of bacteria, insects (fireflies and click-beetles) and the jellyfish Aequorea victoria. In essence, bioluminescence involves the conversion of chemical energy into light…

Making food efficient

6 November 2006 | By David Bryant, Managing Director, Major International

An efficient manufacturing process is the cornerstone of any food company’s profitability. However, once that cornerstone is in place, improving it is the key to long term progress. Here, David Bryant, managing director of Major International discusses the company’s continuing development practice in both automation and process improvement. He believes…

Spreading the word

6 November 2006 | By Ellen Moens-Go Yanko, Office Manager, EHEDG

With 2006 drawing to a close, the EHEDG has managed to find time to fit in an extra course in Denmark, as well as a seminar in Barcelona. Ellen Moens provides the final quarterly update for 2006…

An Achilles’ heel for hygiene

6 November 2006 | By Bo Knudsen, Segment Manager, Alfa Laval Tank Equipment A/S

When deciding which tank cleaning equipment to purchase, it is important to consider hygiene along with criteria such as effectiveness and price. The very first EHEDG-certified rotary jet head is now on the market. Cleaning-in-place (CIP) based on tank cleaning equipment is finding its way into increasing numbers of reactors,…

Trends in brewing technology – wort boiling

6 November 2006 | By David De Schutter, PhD Fellow, Centre for Malting & Brewing Science, Faculty of Bioscience Engineering – KULeuven

Being one of the oldest industries in the world, the brewing industry still experiences many technological improvements. These innovations are mainly driven by the continuous quest for energy savings and therefore cost-reduction, while keeping one eye on the quality of the finished product. Beer brewing is a highly energy-dependent process.…

When are chocolates really finished?

6 November 2006 | By Julia Strassburg, Nestle Research Center, Vers-chez-les-Blanc, Gottfried Ziegleder, Fraunhofer Institut Verfahrenstechnik und Verpackung and Steve Beckett, Nestle R&D Centre York

Unfinished crystallisation in freshly produced chocolates is one of the major reasons for fat bloom, especially for filled products. Chocolate shells, if insufficiently crystallised, show reduced resistance to oil-migration of fillings. The influence of two production parameters, cooling tunnel time and storage temperature, on the finished state of chocolates is…

Reinforcing innovation clusters in the European food industr­y

6 November 2006 | By Bert Vermeire, Xavier Gellynck, Ghent University and Joep Koene, Development Agency East Netherlands NV

Until recently, the food industry was considered to be a traditional industrial sector with a low capacity for innovation, mainly due to the ‘basic’ character of food products. However, the globalisation of the food market in addition to changing consumer preferences profoundly affects the food sector. Nowadays, innovation is put…

Monitoring the shelf life of dairy products

6 November 2006 | By Nicoletta Sinelli, Department of Food Science and Technology, University of Milano

The evaluation of shelf life of perishable foods is a key aspect of modern production and distribution. Food ‘freshness’ is one of the most required attributes by consumers and is strongly influenced by storage conditions – temperature abuse being one of the main factors affecting the shelf life (Labuza, 1982;…

ISO 22000 – around the world

6 November 2006 | By Jacob Færgemand and Jørn Jensen, Bureau Veritas Certification Denmark A/S

The global food safety standard ISO 22000 was launched in September 2005. Since then the standard has been extended to more than 50 countries around the world, and in this way it is the first global standard of food safety. This article outlines some industry experiences from the first year…

Solubility of carbon dioxide in meat

6 November 2006 | By Marianne Jakobsen, Department of Food Science, Food Chemistry, The Royal Veterinary and Agricultural University, Denmark

Marianne Jakobsen, Department of Food Science, Food Chemistry, The Royal Veterinary and Agricultural University, Denmark Modified atmosphere packaging (MAP) is widely used for the packaging of meat. In MAP, carbon dioxide (CO2) is primarily used due to its ability to inhibit the growth of a wide range of microorganisms (Farber…

Measuring meat colour

6 November 2006 | By Bruce W. Moss, Agri-Food & Biosciences Institute, Northern Ireland

When fresh food is purchased it may be possible to obtain a small sample for tasting, for example, cheese at a dairy counter. In the majority of cases, however, the only indicator of final eating quality is the appearance of the food. Consumers have associations based on previous experience, for…

Global harmonisation of food regulations

6 November 2006 | By Huub Lelieveld, Larry Keener and Christine Boisrobert

Scientists have decided that the time has come to put an end to disparities in food regulations between countries. There is no reason why food safety should be different depending on where a person lives. The following article provides an explanation on the why and – most importantly – the…

Conveyors unite

6 November 2006 | By Olaf Heide, EHEDG Conveyors subgroup member

On June 21 2006 the new European Hygienic Engineering & Design Group (EHEDG) subgroup ‘Conveyors’ was chartered in Amsterdam. The initial meeting was led by Jacques Kastelein, EHEDG Executive Committee member and chairman of the Equipment and Components group. Team members are delegates from different companies which are each involved…

A prime example

6 November 2006 | By Graeme Jardine, Microbiology Laboratory Manager, RHM Group Ltd

Technological advances in the field of food microbiology are a common occurrence. A great deal of research and validation is put into improving established methodologies and utilising new rapid approaches to isolation and detection. However, established ‘conventional testing’ is still the main stay of most food microbiology laboratories with the…

Examining crust problems of frozen bread

11 August 2006 | By Pr Alain Le BAIL, Nasser Hamdami, Vanessa Jury and Jean-Yves Monteau, ENITIAA – France, Armel Davenel and Tiphaine Lucas, CEMAGREF, France and Pablo. D. Ribotta, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina

While overall bread consumption remains more or less constant, Bake Off Technology (BOT) is increasing its market share every year with an annual growth rate close to 10 per cent. BOT consists of producing bread from industrial refrigerated, frozen or non-frozen bakery goods and selling them in bakeries or making…