Our expert scientists are at the heart of everything we do at Mérieux NutriSciences, and they work hard every day to uphold our mission to protect consumers’ health. With that in mind, I recently interviewed Dr. Amy Parks, the Research Project Manager for Specialized Services at the Silliker Food Science Center (FSC), to learn about her background and expertise. She told me about her experience in the food industry, her role at Mérieux NutriSciences and why she enjoys working to ensure food safety and quality. Read on to learn more about Dr. Parks: Continue Reading
The beginning of the year brings a time to evaluate the previous year and set resolutions for the next twelve months. As you examine the internal processes at your facility, consider the environmental monitoring data that you put so much time and money into generating. How can you extract greater value from that data to improve your food safety program? Let’s resolve to go beyond reviewing “new” CoAs, updating a spreadsheet of “hot spots” and filing that information away where it’s unlikely to be reviewed again. Continue Reading
The Food Safety Modernization Act has introduced many new food safety requirements to the food industry. In particular, FSMA places a focus on performing a hazard analysis and using preventive measures in food manufacturing. The requirement to develop and implement supplier preventive controls for raw materials and ingredients to address hazards has renewed interest in methods for sampling and testing raw materials. In order for sampling and testing to be used to address pathogen concerns identified in the hazard analysis of raw materials, a valid sampling plan must be in place. Continue Reading
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
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
Over that past few months, our team has presented hundreds of product demonstrations of our digital solution, EnviroMap. In all of these demos, two common themes arose. First, EnviroMap provides the solution that the user needs to automate their environmental monitoring program (EMP). And second, often the person we’re talking to needs help to convince management to approve the project. How can Mérieux NutriSciences assist with that step? Continue Reading
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
We are constantly challenged to do more with less: trim the fat, reduce costs, eliminate the scrap, etc. Simply look at your environmental monitoring program; the amount of time and money organizations spend clinging to manual, paper-based systems may surprise you.
The process at 30,000 feet doesn’t seem very complicated: sample your sites/locations, send the samples to the lab, receive the results, and report the findings. No problem, right?
It’s not until we examine the individual steps of the process that we discover the waste. Continue Reading