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

The practice of whole genome sequencing (WGS) has received a great deal of attention in the food industry and among industry trade associations in recent years. Whole genome sequencing is a process that uses laboratory methods to determine or map the complete DNA sequence of an organism’s genome. Each microorganism has a unique genetic fingerprint that can be identified and traced using WGS. Continue Reading

I once jokingly said during a presentation that there were at least 10 ways to sabotage your food pathogen testing program. While no conscientious food safety leader would set out to negatively impact their own program, the high attention to detail and constant organizational discipline required for an effective testing program leave some room for error. If any small step is not well designed and expertly executed, then your entire program may be worthless – or worse – may cost you millions due to a recall or human illnesses. One factor in particular that manufacturers need to focus their attention on is the reliability of their pathogen sampling and compositing (pooling) strategy, as well as the applicability of their pathogen method. Specifically, what test portion should be taken to ensure accurate results, and what method should be used when testing for the presence of pathogens? Continue Reading

If you are subject to the final rule, Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (PCHF rule), then you should be aware of FDA’s new recommendations for controlling Listeria monocytogenes in ready-to-eat (RTE) foods. Manufacturers, processors, packers and holders of RTE foods will benefit from an understanding of the strategies and recommendations described within the new draft guidance.

Released this month, the draft guidance sheds light on the agency’s thinking regarding effective strategies for controlling L. monocytogenes in RTE foods, including identifying the risks associated with raw materials and ingredients, listericidal process control, environmental monitoring, product testing, and the analysis of verification data trends. Continue Reading

Required under both the FDA and USDA-FSIS regulations, the Hazard Analysis is arguably the most important component of any food manufacturer’s food safety system. Unless identification of CCPs or Preventive Controls is based on a scientifically sound, properly-supported hazard analysis, hazards may not be adequately controlled. Since microbial hazards often represent the greatest potential food safety risk for food products, it’s critical to understand the microbiological profile of ingredients. This requires both general knowledge of hazards applicable to a particular ingredient and specific information on the ingredients sourced from your suppliers. Continue Reading

A picture taken in the early 1980s shows me at age 3 eating dog treats out of my grandparents’ food pantry. I think back on that picture and recognize how things have changed in the last 30+ years when it comes to Food Safety, most recently for the Pet Food Industry. Environmental Monitoring or Product Testing Programs rarely existed back then, and the few that did exist lacked planning. If I had gotten sick from consuming contaminated pet food, my parents or doctors would never have assumed eating dog food/treats caused it. Continue Reading