whitepaper
Dairy Plus in Thailand replaces chlorine disinfection with Hanovia UV
Dairy Plus Co. Ltd. in Thailand has replaced its chlorine-based disinfection system with medium pressure UV technology from Hanovia.
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Hygiene
whitepaper
Sandvik Steel Conveyor Belts & Schröders Fleisch
Find out how operational savings & hygienic capabilities of stainless steel belting within meat processing makes it “the obvious first-choice solution”.
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Food Safety supplement 2013
22 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Antibiotic resistance: a major concern for food safety (Dr Hilde Kruse, Programme Manager Food Safety, WHO Regional Office for Europe)Meat contamination in Europe (Helen Bahia, Editor, New Food)CIP tank farm arrangements (Knuth Lorenzen, EHEDG President)
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Water reuse and recycling in the food industry
11 January 2013 | By Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI
Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness…
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Application of vacuum in the food industry
6 November 2012 | By Frank Moerman, European Hygienic Engineering & Design Group and Nico Desanghere, Sterling Fluid Systems
Vacuum allows processes to be performed that cannot otherwise be done under atmospheric conditions. Moreover, it offers a huge advantage in the processing of heat and oxygen sensitive materials. There are numerous applications in the food industry that rely on vacuum. The vacuum required in the food industry extends in…
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Hygienic design of pumps: an EHEDG perspective
5 September 2012 | By Maxime Chevalier, EHEDG Member
Historically, maintaining the hygiene of a food process required a complete or partial disassembly and manual cleaning of every component (Cleaning out of Place: COP). The 1950’s saw the development of a method to clean the equipment without dismantling (Cleaning in Place: CIP) with the benefit of better repeatability, reduced…
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Microbial food spoilage: A major concern for food business operators
3 July 2012 | By François Bourdichon and Katia Rouzeau, Food Safety Microbiology, Quality and Safety Department, Nestlé Research Centre
‘Something is fishy’ is a widely used expression over a doubtful, suspicious situation, a good example of how mankind has taken advantage of microbial spoilage to assess the wholesomeness of a food product. The reduction of trimethylamine oxide to trimethylamine by bacteria associated primarily with the marine environment (e.g. Alteromonas…
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Microbial biofilms – a concern for industry?
3 July 2012 | By Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research
Many bacteria are able to attach to and colonise environmental surfaces by producing a biofilm, which allows the organisms to persist in the environment and resist desiccation, UV light and treatment with antimicrobials and sanitising agents. Biofilms are formed when microbes attach to a solid support and to each other…
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Conveyor belts in EHEDG focus
3 July 2012 | By Olaf Heide, EHEDG Member
Food conveyor belts can be found in literally every industrial food process. Looking at them as a single item, belts may be just simple components made from steel, fabric or plastic. But they are actually quite important to ensure a smooth and trouble-free process flow. This article focuses on the…
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EHEDG Supplement 2012
2 May 2012 | By Delphine Chasseriaud, Kim Yeomans, Flemming Skou
CIP station: Technology for high security and hygiene quality(Delphine Chasseriaud, EHEDG Member)CIP cleaning of processed food fouled membrane installations is a process step(Kim Yeomans & Flemming Skou, EHEDG Members)
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Appropriate controls for PCR detection of foodborne pathogens
30 April 2012 | By Martin D’Agostino, Microbiologist, The Food and Environment Research Agency
Over the years, there has been a great increase in the number of PCR based assays for foodborne pathogen detection. For example, a very basic search for ‘salmonella food PCR assay’ using the PubMed.gov database will produce over 600 results. Clearly, this has led to a huge choice of PCR-based…
news
Research call on molecular-based campylobacter surveillance
18 April 2012 | By Food Standards Agency (FSA)
Tenders invited to carry out enhanced molecular-based surveillance and source attribution of campylobacter infections...
news
EFSA and ECDC zoonoses report: Salmonella in humans continues to decrease, Campylobacter increasing
8 March 2012 | By EFSA
EFSA & ECDC have published their annual report on zoonoses & food-borne outbreaks...
news
Research call: effect of MAP on campylobacter
5 March 2012 | By Food Standards Agency (FSA)
Tenders invited to investigate whether modified atmospheric packaging (MAP) can reduce campylobacter numbers on raw chicken...
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Hygienic design requirements for components in hygienic and sterile processes
4 January 2012 | By Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves
The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common…
