Delvotest®: A Gold Standard

Forty years ago, DSM introduced Delvotest®, an easy to use, reliable, antibiotic residue test for farmers, dairies, and milk control laboratories. Today, Delvotest® is the gold standard for antibiotic residue testing in the global dairy industry, since it provides the confidence to meet increasingly stringent global legislation and quality demands.

When it comes to individuals daily food consumption, the last thing we seem to worry about is the presence of antibiotic residue in our meats or dairy products. But if a dairy cow had an antibiotic in its system that was designed to fight off a bacterial infection, the residue from the antibiotic could easily be carried over to the milk the cow produced, which is not good. If the entire tank truck of milk was contaminated with antibiotics, the whole thing must be discarded per the FDA.

Delvotest® detects the broadest spectrum of antibiotic residues in every kind of milk—cow, sheep, goat, buffalo—as well as in dairy products. Depending on the antibiotic used, the withdrawal period could be as short as 1 or 2 days, or as long as a few weeks. This is why it is important to utilize test kits to track the withdrawal period. Delvotest® is known for its reliability and accuracy with detection levels closest to Maximum Residue Levels and Safe Tolerance Levels (US). Therefore, Delvotest® is chosen as the national reference test in most countries worldwide. Delvotest® test kits cover three different market areas. Click on the link(s) below that is most suitable for your needs to see which kit is right for you!

Artisan/Farmstead
Kits are designed for artisan and farmstead cheese and dairy processing applications. Delvotest® confidently detects the broadest spectrum of antibiotics in milk and meets the required antibiotic testing requirements for every state in the U.S. Delvotest® is approved by the National Conference on Interstate Milk Shipments (NCIMS) for the testing of bovine, goat, and water buffalo milk.

Dairy Farmer
These antibiotic residue tests eliminate the uncertainties dairy farmers face when testing for antibiotics in milk. Whether you are testing a bulk tank, or an individual bovine, sheep, goat or buffalo, the consequences of an unreliable test can be costly and devastating. Compared to other antibiotic residue tests on the market, Delvotest® provides low initial start-up costs.

Certified Dairy Laboratory
Enables certified laboratories the ability to reach maximum throughput in milk testing for antibiotic residues. For over 40 years, Delvotest® has enabled dairy laboratories to service the dairy industry with high-quality control over the entire milk supply chain. Dairy laboratories aim to assure that milk quality meets legal quality standards so the test systems they rely on must be robust, accurate and efficient. Delvotest® has become the global standard in antibiotic residue testing due to its consistency, reliability, accuracy and performance. It reduces the time and costs associated with large scale antibiotic residue testing.

Whether you’re a dairy processor or farmer, its essential to avoid passing antibiotic-contaminated milk into the supply stream. These uncertainties are crucial to overcome because it can be both costly and devastating to your company.  No matter where you stand in the milk industry, when you buy into Delvotest® you are buying not only reliable equipment, but also over 40 years of experience and expertise in the milk testing industry.

Links: http://www.milkfacts.info/Milk%20Microbiology/Antibiotics%20in%20Milk.htm, https://www.myfearlesskitchen.com/antibiotics-withdrawal-period/#:~:text=Some%20are%20longer%2C%207%2D10,antibiotic%20can%20be%20used%20on.

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Annatto: A Natural Color Solution

Have you heard the term Annatto before? You’re probably wondering if it’s a fun tropical island you can travel to, or maybe even an article of clothing you can wear, but really, it’s something that is more prevalent in your daily life than you had imagined.

Annatto is a type of food coloring made from the seeds of the achiote tree. It ranges from yellow to red-orange in hue, depending on the application and dosage rate, and is a staple in the food and beverage industry. It is also considered a staple in the dairy industry because it is stable, economical, and comes in a wide variety of forms, including powder, paste, liquid, and essential oils, making it applicable for use in almost any application. A unique fact about annatto is that although it is not well-known, an estimated 70% of natural food colors are derived from it. It also acts as a condiment used to enhance the flavor of dishes due to its slightly sweet and peppery taste.

Annatto also has many possible health benefits associated with it. Annatto contains various plant-based antioxidant properties that are designed to neutralize potentially harmful molecules. If these harmful molecule levels rise too high, they could damage your cells. This means that annatto can help lower your chances of developing a chronic condition such as cancer and heart disease. Research discovered that annatto also encompasses antimicrobial properties that aid in food preservation. This means that its purpose is to further extend the shelf-life for many food products, such as bread. A few other miscellaneous health benefits associated with annatto is that it may promote eye health, aid heart health, and may reduce inflammation in the body.

Overall, it appears that this natural color is generally safe for most individuals. Although still in the early stages of research, the biggest side effect discovered thus far with this seed/food coloring is allergies. This appears to be very minimal for something that has many health benefits associated with it. There still needs to be additional research done to verify if annatto could be a possible recommendation regarding human health reasons.

At Nelson-Jameson, we believe in promoting food safety and offering options that are best suited for company’s to utilize in their industry. That is why we currently offer various annatto color options that are designed to offer natural color solutions for cheese products.

Link to article: https://www.healthline.com/nutrition/annatto#bottom-line

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73 Years of Success

Today we are celebrating 73 years of Nelson-Jameson being a successful family-owned and operated supplier to the food, dairy, and beverage industries! Our journey began in 1947 when Earl Nelson, his father Ted, Herb Jameson, and Bob Dougherty founded Nelson-Jameson as a dairy equipment and supply business in Toluca, IL. Their goal was to serve as a comprehensive resource for dairy plants, but they soon discovered that their Illinois location wasn’t appropriate. From there, it was decided upon that the headquarters of the business would be moved to Marshfield, WI—the heart of dairy production.

Today, Nelson-Jameson is now run by the third and fourth generation of the Nelson family. Earl’s son, John Nelson, is the current chairman emeritus, his grandson Adam is Chairman of the Board, and his granddaughter Amanda is a senior executive as well. Over the years, Nelson-Jameson has expanded by adding distribution centers in California, Idaho, Pennsylvania, and Texas, plus a sales office in Illinois. The business has also expanded its product offerings to meet the needs of food, dairy, and beverage plants—becoming the supplier of choice in all 50 states, as well as many foreign countries.

In addition to adding branches throughout the nation, Nelson-Jameson was able to expand again, this time locally. In January of this year, Nelson-Jameson opened our second location in Marshfield, WI, our new Corporate office. Due to the significant growth the company has experienced over the last several years, Nelson-Jameson opened this location to accommodate around 90 of our 210 employees to provide them newly renovated work spaces.

A unique aspect of Nelson-Jameson, is that we operate under the Golden Rule. To us, this means providing a one-stop experience centered around making our customers lives easier. Our customers appreciate our technical expertise, fast service, and our get-it-right-the-first-time attitude.

 

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“Eek-osystems”: Biofilm Considerations for the Food Industry

Have you ever missed one or two of your normal tooth-brushing sessions, and found your tongue traversing over a disconcertingly slimy layer coating your chompers?   Well, welcome to the disturbing and quite fascinating world of biofilms.  These hearty amalgams of microbiological activity provide both protection for microorganisms, as well as headaches for not only those avoiding plaque build-up, but most importantly for this blog, the food industry (allowing harborage and protection for bacteria and fungi).

Biofilms can form on a variety of surfaces in food processing environments, including stainless steel.  A supercell of harborage, “Biofilms are complex microbial ecosystems formed by one or more species immersed in an extracellular matrix of different compositions depending on the type of food manufacturing environment and the colonizing species” (Geaile, et al).   The “matrix” formed creates a powerful source of protection and fuel for the continued life and shear tenacity of these “eek-osystems”  to affect, disrupt, and harm products.     

Though biofilms are capable of creating a lot of hassle when it comes to cleaning, spoilage concerns, etc., Gaile, et al, in  “Biofilms in the Food Industry: Health Aspects and Control Methods” note:  “Of particular importance to the food industry is that some biofilm-forming species in food factory environments are human pathogens.”  With biofilms aiding and abetting pathogens, the cost of not waging an effective sanitation onslaught, may create food safety issues of serious proportions.   This is even further complicated by the fact that, “Mixed biofilms show higher resistance to disinfectants such as quaternary ammonium compounds and other biocides” (Gealie, et al.).   This means traditional cleaning protocols may not be enough to counter the threat biofilms pose to public health.

Here at Nelson-Jameson, we continue to work with our supplier-partners to take on the threat of biofilms in the food industry.   Our hope is that through a multi-pronged approach, we can help address this serious concern for our customers.  Here are just a few of the ways we are taking on the challenges of biofilms currently:

  1. Providing effective and efficient cleaning solutions, like hygienic brushes and squeegees from Remco and Carlisle, to cleaning chemical options from Hydrite, Kersia, and Best Sanitizers.  
  2.  Formulating and offering the best enzymatic cleaning solutions with Realzyme.
  3. Offering the best in testing solutions, including 3M Petrifilm and ATP testing equipment, as well as offering sampling collection/sample integrity products from Whirl-Pak and QualiTru.   

Though continuing to be a tough challenge for the food industry, biofilms will squarely be in the crosshairs of our team and our supplier partners.  Together, across the industry, we can seek out effective solutions, and build tailored programs to take on the challenge and the tenacity of biofilms in the production environment.   For an excellent resource on biofilms please be sure to consult the Gealie et al. article referenced above, here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5949339/.

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Tips on Preventing Food Contamination This Fourth of July

Summer is here! What a perfect opportunity to get outside and enjoy the warm summer air we’ve all been craving! For some individuals, spending time outdoors could involve hiking, boating, or reading in the shade, but one thing we can all agree on, summer is the perfect time to enjoy some of our favorite foods on the grill. Whether with family, friends, or even coworkers, cooking food on the grill appears to be a popular summer activity. With summer holidays approaching, like the Fourth of July, it is important to keep your celebrations healthy and safe by following food safety tips to prevent contamination while grilling.

According to the FDA and the USDA Food Safety organizations, there are grilling food safety tips to be followed for all food types:

  • Be Clean: First, make sure to wash your hands thoroughly, especially after touching any form of raw meat. Before consumption, make sure to rinse off fruits and vegetables as there may be bacteria on the surfaces. Never rinse off raw meat as this can increase your risk of cross-contamination.
  • Separate: Keep raw meats away from other foods such as salads, dips, or fruit. Be conscientious of not using the same utensils for putting raw meat on the grill, and for taking cooked meat off the grill. Using the same utensils that touched raw meat could be covered in harmful bacteria, which can contaminate the cooked meat.
  • Temperature: Use a food thermometer to check if food is fully cooked. Sometimes grilling can give you a false impression where food looks fully cooked on the outside, but is under cooked on the inside. The recommended internal temperature for beef, pork, lamb, and veal is 145°F, ground meat is 160°F, whole poultry is 165°F, and fish is 145°F.
  • Fruits and Vegetables: Lastly, make sure to be aware of how long fruits and vegetables should be cooking on the grill. Thicker cut fruits and vegetables will have to cook longer than thinner pieces. Although, fruits and vegetables do not have to reach a minimum internal temperature like meat, it is still important to cook them thoroughly.

Although grilling out in the summer can be a fun thing to do, it is important to take action and be careful in preventing the harmful spread of bacteria to our food. To learn more about additional tips and guidelines to follow when cooking various foods this summer, check out the FDA and USDA Food Safety organization websites to learn more.

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