Recently, multiple foodborne outbreaks caused by shiga toxin-producing E. coli (STEC) have been epidemiologically linked to the consumption of wheat flour. This has been a hot topic of discussion with many of our flour milling clients as well as manufacturers and retailers who use flour as an ingredient or sell flour to consumers. Many in the food industry are wondering if they should be changing their hazard analyses, environmental monitoring programs, ingredient testing or finished product testing. Continue Reading
Month: June 2017
Last month, our blog, “How Much for That Doggie in the Window?” helped you determine whether your company should implement an automated environmental monitoring solution. So now you’ve decided that your company should move forward with an automated solution. Great! But how do you convince your internal stakeholders to get on board? Doing so many seem tricky because an automated program will bring various benefits to stakeholders at different levels of the organization. Instead of focusing on individual functions, the answer lies in highlighting the specific return on investment (ROI) that your company will gain from using an automated EMP solution. Continue Reading
Toxic chemical compounds called dioxins have been the subject of concern in two media stories recently. In one instance, residents of Saginaw, Michigan are battling Dow Chemical Company over dioxin pollution that began in the 1980s. The issue was brought to light in 2002 when environmental regulators in Michigan reported on the effects of dioxin contamination on the soil along the river. Over 40 residents have brought charges against the chemical giant. Since the lawsuit began nearly fifteen years ago, Dow has removed portions of sediment deemed contaminated and pledged to reduce contamination in the future. Continue Reading
Dr. Steve L. Taylor to Present Allergen-Focused John H. Silliker Lecture at IAFP 2017
Kurt Westmoreland /
Each year, we at Mérieux NutriSciences get excited about the opportunity to honor our founder, Dr. John H Silliker, through the sponsorship of The John H. Silliker Lecture as part of the annual IAFP program. This year marks the 50th anniversary of when Dr. Silliker, already known for his work on Salmonella, began his own small business dedicated to food safety and quality. That small business has grown to operate nearly 100 laboratories in 21 countries. Dr. Silliker’s leadership established a culture that places consumer health and well-being at the heart of all Mérieux NutriSciences initiatives across the globe. Continue Reading
When consumers purchase chicken from the grocery store, they could be bringing home more than just a drumstick. Campylobacter has crept its way up the charts to become the top bacterial cause of reported foodborne illnesses in the United States. Move over, Salmonella! But how does Campylobacter infiltrate the food supply, and why is it seemingly on the rise? We’ve answered five need-to-know questions about Campylobacter below: Continue Reading
Over the years, I have heard horror stories about companies that were not improving daily operations, but instead experiencing massive chaos in the day-to-day management of their businesses. Those situations can lead to disaster for companies and, in some cases, even death for consumers. Having an effective food safety and quality management system in place will help reduce the chaos and create a system for continuous improvement. Creating goals is crucial to an effective food safety and quality management system. Does your company utilize food safety or quality objectives? Have you ever heard of SMART objectives? Let us take a journey into creating SMART-er objectives: Continue Reading
Regulatory Round-Up: How to Avoid “A Pound of Cure” With Evolving Nutrition and Food Labeling Rules
Patrick Kennedy /
A well-known idiom attributed to Benjamin Franklin states, “An ounce of prevention is worth a pound of cure.” This provides an apt analogy for the importance of proper nutrition for disease prevention in modern times. Consumers are often advised to modify their diets to prevent the progression of serious diseases. Moreover, the importance of understanding the evolving food labeling regulations cannot be underestimated for food companies seeking to prevent food product recalls and other enforcement activities related to labeling errors. Continue Reading
