Articles Tagged with ''food safety''

Save time, money and membranes with the Ecolab Ultrasil program, which is a two-part, enzyme-based, cleaning program, including Ultrasil 67 and Ultrasil Extend. Used together, this unique combination of stabilized

Packaging that prevents spoilage of dairy foods is eco-friendly, but there is more to being green than that. Dairy Foods asked vendors about their advances in sustainable packaging.

Packaging protects the product, but it is also a billboard of sorts where processors make claims about a food’s nutrition, value and ingredients.

Listeria monocytogenes (L. mono) is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. mono in susceptible populations is one of the highest of any known food pathogen.

Dairy processors and the foods they make have a pretty good reputation for safety and cleanliness. Aside from news articles about illness traced to consumption of raw milk, recalls of pasteurized fluid milk are not common. Drinking raw milk can be dangerous, especially when the product is mishandled by the purchaser.

With all the food safety scares going on globally across product categories, we need to be concerned about safety and security across the food chain.

HACCP (hazard analysis critical control point) systems have been utilized by the U.S. dairy industry since the mid-1980s, when everything was a critical control point.

Pumps and valves control the flow of fluid milk and other products in processing plants. They also play a big role in maintaining a hygienic facility.

Inspectors found deficiencies in plant design, pests in the processing area and failure by employees to wash hands at one cheese processing facility. How clean is your plant?

New or improved analytical systems save time and ensure quality.