This year IAFP 2020 will be held virtually due to the COVID-19 pandemic. Each year they hold an annual meeting designed to inform individuals on topics such as emerging food safety issues, the latest science, innovative solutions, and the opportunity to network with individuals in the same industry as you.
Tag Archives: food safety
Although being held virutally online this year, 2020 Food Safety Summit conference will be providing the same quality experience as in previous years. Attend this 3 day conference to learn about solutions that are designed for the needs of the entire food industry. During this conference you can gain networking skills/contacts, take special training courses to become certified for HACCP, and to find practical solutions that are needed within your industry.
Wisconsin Safety Council invites you to join them for their Annual Safety Conference on September 1 & 2, 2020. This year the conference will be held virtually, but you can still expect to receive the same quality experience as in previous years. There will still be speakers along with educational breakout sessions with the latest safety information. When registering, please use Nelson-Jameson’s promotional code “Expo10” to recieve a 10% discount!
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:
- 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.
- Formulating and offering the best enzymatic cleaning solutions with Realzyme.
- 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/.
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.