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23 December 2014 | By John Holah, Jim Taylour and Steven Ackers Holchem Laboratories Ltd
In Europe, disinfectants (biocides) used in the food industry are controlled by a range of legislation, but two are key in determining the level of disinfectant that can be taken up by foodstuffs after the disinfectant’s legitimate use. Regulation (EC) No 396/20051 on maximum residue levels of pesticides in or…
18 December 2014 | By BLÜCHER
The European Hygienic Engineering & Design Group (EHEDG) has released a new set of guidelines on hygienic design principles for food factories...
27 November 2014 | By The Food Standards Agency
The Food Standards Agency has published the cumulative results from the first two quarters of its year-long survey of campylobacter on fresh chickens...
14 November 2014 | By The Institute of Food Research
A study from the Institute of Food Research has shown that Campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’...
29 October 2014 | By Dr. Marcia Armstrong
This recorded webinar introduces viability PCR as a fast and powerful tool to analyze food samples for the presence of potentially harmful microbes...
27 October 2014 | By Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup
With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs…
8 September 2014 | By The Food Standards Agency
The Food Standards Agency has confirmed its plans for publishing the quarterly results from its survey of campylobacter on shop-bought chicken...
2 September 2014 | By Gerhard Hauser, Chairman, EHEDG
In January 2014 the revised and completed 2nd edition of the EHEDG guideline Doc. 18 ‘Chemical Treatment of Stainless Steel Surfaces’ was published on the EHEDG website. The 1st edition (August 1998) had been prepared on behalf of EHEDG and 3-A. It dealt with ‘Passivation of Stainless Steel’. The attributes…
6 August 2014 | By The U.S. Department of Agriculture
The U.S. Department of Agriculture's Food Safety and Inspection Service announced a critical step forward in making chicken and turkey products safer for Americans to eat...
5 August 2014 | By The Food Standards Agency
The FSA has published the first set of quarterly results from a new survey of Campylobacter on fresh shop-bought chickens...
16 June 2014 | By Food Standards Agency
We have issued a call for people to stop washing raw chicken to reduce the risk of contracting campylobacter, a potentially dangerous form of food poisoning...
21 February 2014 | By The European Food Safety Authority
Human cases of campylobacteriosis decreased slightly in 2012 for the first time in five years, but campylobacteriosis remains the most commonly reported zoonotic disease and it is premature to suggest that this is the beginning of a downward trend...
30 August 2013 | By Food Standards Agency (FSA)
The FSA has outlined a refreshed strategy to reduce the number of people getting ill from campylobacter...
Stainless steel conveyor belts in operation: A report from Bochumer Fleischhandel.
Dairy Plus Co. Ltd. in Thailand has replaced its chlorine-based disinfection system with medium pressure UV technology from Hanovia.
