Tinned or canned foods are an integral ingredient of any food production facility and, while tinned foods are generally considered to be fully sterile after production, there are several factors that can affect the safety of the foods in tins.
In support of World Food Safety Day we’ve put together an article covering food safety for our kids. Share this with your kids!
Developing an effective microbiological testing program for your foods does require research to determine which bacteria you should be testing for, and what specifications you should be using.
When testing your food for microorganisms it is important to understand what microorganisms you should be testing for; what the specifications for these microorganisms should be, and finally, how frequently one should be performing the various tests.
When washing your chicken harmful bacteria, like Campylobacter, Salmonella or Clostridium perfringens, splashes off the chicken as you wash it. Just because you cannot physically see this happening does not mean that it isn’t. It can splash the bacteria all over you, kitchen towels, countertops, and any other foods that might not be cooked afterward such as salads. This can make individuals ill, especially people with weaker immune systems such as young children, pregnant women, older adults, and immunocompromised individuals.
How does Salmonella contaminate pre-cut melon? A recent outbreak in the US of Salmonella-contaminated pre-cut melon infected at least 93 people (reported). This was unfortunately not the first outbreak due to contaminated pre-cut melon with pathogenic bacteria. This prompts the question of how does Salmonella contaminate pre-cut fruits?
Shopping at the grocery store is a daily occurrence if not weekly, for most people. But have you ever considered food shopping with food safety in mind?
Learn more about the bacteria we test for and why we test for these. In this article we're introducing you to the Total Plate Count (TPC) also known as Standard Plate Count (SPC) or Total Viable Cells (TVC).
Listeria is a bacterium that is found in soil and water with some individuals acting as carriers. Listeria monocytogenes is a species of Listeria that is a food-borne pathogen capable of surviving in the presence and absence of oxygen. Its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures. This increases its ability to evade control in food.
Research conducted by scientists in the UK in 2018 were able to show that the link between regular hygiene audits by qualified and well trained "inspectors" and improvement in kitchen hygiene is indeed real and effective in reducing the risk of food poisoning.
