When a large food service company approached Mérieux Nutrisciences in the summer of 2016 needing to improve their business processes by better understanding the data that was compromising their supply chain, Jennifer Derryberry, a Product Manager for the company, quickly stepped up to help the company find a solution.
Mérieux NutriSciences is a global food safety and quality staple that has been offering testing, labeling, auditing, consulting, sensory, training and research services to the food industry for over 50 years. Focused on customer satisfaction, the company aims to protect consumers’ health through nutritional research, scientific excellence and innovation. Continue reading How One Company Achieved Supply Chain Goals Using QualMap
In May, the National Conference on Interstate Milk Shipments (NCIMS) voted Preventive Controls for Human Food (PCHF) as part of the Food Safety Modernization Act (FSMA) into the Pasteurized Milk Ordinance (PMO). The PMO sets forth standards and requirements to regulate dairy plants producing Grade “A” products. This includes milk, fluid cream products, sour cream, yogurt, manufactured products, such as cottage cheese and dry ingredients. Continue reading Technical Tuesday: The Pasteurized Milk Ordinance (PMO) Adopts Preventive Controls Rule, FSMA Regulations
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 Don’t Play ‘Chicken’ With Foodborne Illness: 5 Campylobacter Questions Answered
Those with lengthy careers or students of food microbiology history may recall the original Listeria Hysteria in the 1980s. While Listeria monocytogenes was responsible for an outbreak associated with fluid milk earlier in the decade, the Jalisco Cheese-related outbreak in 1985 was a major eye opener for the food industry. In the ensuing years, multiple dairy products were found to contain Listeria monocytogenes. A few years after that, the Ready-to-Eat (RTE) meat industry was the center of attention relative to reported incidents of contamination with Listeria monocytogenes. Over the next few years, fruits, vegetables, seafood, deli salads and other products were also found to contain Listeria monocytogenes. Continue reading Technical Tuesdays: Where is Listeria Lurking in The Food Industry?