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Contaminants

 

Packaging Contaminants: Food contact material regulations in Europe
Packaging Contaminants: Food contact material regulations in Europe
article

Packaging Contaminants: Food contact material regulations in Europe

1 September 2015 | By Marinella Vitulli, Laboratory Manager, pH Laboratory, Florence, TÜV SÜD

Food packaging and food contact materials are essential to provide consumers worldwide with safe and nutritious food. Packaging manufacturers must be prepared to deal with a diverse global regulatory landscape, as well as customer procurement requirements based on voluntary standards. This article gives an overview of recent European regulations and…

Safe seafood consumption for pregnant women and young children
Safe seafood consumption for pregnant women and young children
article

Contaminants & Drug Residues: Safe seafood consumption for pregnant women and young children

1 September 2015 | By Edward Groth III, Groth Consulting Services

Providing fish consumption advice for pregnant women and young children requires weighing risk-benefit trade-offs. Seafood (I will use the words ‘fish’ and ’seafood’ interchangeably here to include both finfish and shellfish) provides important nutrients, such as the omega-3 polyunsaturated fatty acids (n-3s) docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which…

article

Managing foreign body contamination risk in the food chain

30 June 2015 | By Simon Lott, Commissioning Editor, New Food

In May, UK supermarkets including Sainsbury’s, Tesco, Morrisons and Waitrose were forced to recall a variety of products with potato ingredients due to the presence of small metal pieces. While in this instance, this did not lead to any public health problems, such incidents are a constant concern for manufacturers…

Food Contaminants
Food Contaminants
article

Food Contaminants: Definitions, acceptability and EU contaminant legislation

27 October 2014 | By Sarah Howarth, Scientific Committee Member, IFST

If we were to ask a lay person to provide a definition of food contaminants, we would expect something along the lines of: a product which cannot be eaten or used; something which is harmful; a material which should not be present; poisonous; and polluted. These definitions communicate a rather…

Figure 2: The estimated number of users of SODIS applications worldwide, including starting period of projects and countries in which SODIS is implemented as local house water treatment
Figure 2: The estimated number of users of SODIS applications worldwide, including starting period of projects and countries in which SODIS is implemented as local house water treatment
article

Comparison of applicable technologies to secure safe water supplies

2 January 2014 | By Erik Voigt, Henry Jaeger and Deitrich Knorr, Department of Food Biotechnology and Food Process Engineering, Technische Universitat, Berlin

In the past few years, it has become evident that there are topics that deserve attention, but do not easily fit into existing publications, such as regular scientific journals and scientific book series. The European Federation of Food Science and Technology (EFFoST) therefore decided to initiate a new series of…

Beverage Processing 2013
Beverage Processing 2013
article

Beverage Processing supplement 2013

2 September 2013 | By Marvin Johnson, Nicholas Dege

Choosing the right beverage process based on beverage characteristics (Marvin Johnson, Principal Engineer, The Coca Cola Company)Quality processes for bottled water (Nicholas Dege, Director of Quality Assurance, Nestlé Waters North America)Curtain up: Technology trends at drinktec 2013

Pesticides & Contaminants supplement 2013
Pesticides & Contaminants supplement 2013
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Pesticides & Contaminants supplement 2013

24 June 2013 | By Carl K. Winter, Markus Lipp, Jeffrey Moore

Pesticide biomonitoring: applications and limitations for food safety risk assessment (Carl K. Winter Department of Food Science and Technology, University of California, Davis)Novel yeasts, novel flavours (Markus Lipp and Jeffrey Moore US Pharmacopeial Convention)

article

Ensuring water quality in food processing

5 March 2012 | By Anett Winkler and Dirk Nikoleski, EHEDG Members

Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed…