In 1967, Dr. Silliker opened his first laboratory in Chicago Heights, IL, and guided its growth into the largest independent food testing and consulting network in North America. Dr. John H Silliker has been recognized as one of the preeminent US food microbiologists of the 20th century. Read on to learn more about his contributions to the food safety industry.
Testing for bacterial pathogens that cause foodborne illness is common in today’s food industry. Viruses such as norovirus (NoV) and Hepatitis A (HAV) can be sources of foodborne illnesses, but testing for these viruses in food is much less common.
Norovirus is the most common cause of foodborne illness in the United States, accounting for 58% of foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), norovirus causes between 19-21 million cases of acute gastroenteritis yearly, contributing to an estimated 56,000-71,000 hospitalizations and 570-800 deaths each year.
An integral part of choosing your ingredient suppliers is verifying the safety and quality of the product they’re sending you. Perhaps you work in a quality assurance or food safety role at an FDA-registered facility. Perhaps your facility’s hazard analysis states the ingredient in question is associated with a hazard that requires a supply chain-applied control. Do you know what to do if you’re volunteered to conduct the onsite audit of a potential ingredient supplier? Maybe you’re an ASQ Certified Quality Auditor, but you’ve never actually audited a supplier before. You may be panicking a bit… wondering where to start, yes? Of course you are!
To help with this process, I’ve broken down the seven steps you can take to ensure the successful audit of an ingredient supplier: Continue Reading
Co-authored by Upasana Hariram, MS
You may have heard the phrase “nutrient stability” before, but do you know what it means and how it applies to your products? Nutrient stability refers to the length of time a nutrient remains in a food product at a desired level. If you are declaring nutrients on your product’s label, then you need to understand the stability of your product’s nutrients. This applies to a plethora of product categories including, but not limited to, pet food, beverages, adult food products, infant formula, toddler food and supplements. Continue Reading
Sensory testing plays a large role in ensuring product quality in the food industry. From determining consumer preferences to testing for product quality, sensory services can offer valuable insights at every stage of the product development and manufacturing process. To share insight into the world of sensory under the umbrella of food science, I sat down with Allison Chandler, the Product Performance Operations Manager at Mérieux NutriSciences’ laboratory in Gainesville, Florida.
Q: Can you describe your role at Mérieux NutriSciences?
A: As Product Performance Operations Manager for Mérieux NutriSciences, I manage a team of food scientists focused on food quality. We perform physical tests, such as texture analysis, color measurement and viscosity, as well as a variety of sensory tests, such as triangle tests and hedonic testing. We also manage large supplier monitoring programs in which we compare food samples to specified parameters in order to ensure restaurants and retailers are purchasing the highest quality products. Continue Reading
How much time does your Food Safety & Quality team spend managing your food supply chain? What will happen if your team misses something – increased complaints, product withdrawal or even recalls? Consumers today are making more informed decisions about the brands they choose, the food they eat and where that food originated. How can a small FSQM team manage their suppliers and programs to avoid negative events and meet the consumer’s expectations of your brand? Continue Reading
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
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