IPGDx Blog

EFresh® Technology Measures Quality of Food

EFresh® provides new information about food and a different way of looking at what we eat. It is based on a simple and straightforward concept that utilizes electricity to illustrate the cellular architecture of food (or any biological entity).

The EFresh® device applies an advanced clinical medical technology to objectively and accurately assess and report

1. Food Freshness and Palatability.
2. Meat tenderness (Beef tenderness and determine optimal aging).
3. Spoilt Food (Unsafe food).

Use of EFresh® provides an objective proof of quality and a unique opportunity to further distinguish your brand and build better customer relationships.

Check out the Flash Demo

Tags: food juiciness, Food palatability, food quality, food quality measurement, Fresh Food, fresh vs frozen, Measure flavor, measure food safety, measure of freshness, Measuring bacteria on the food, meat quality, meat tenderness, Quality of Food

Fresh Food or Frozen : Cell Membranes Tell The Story

Today, food routinely travels the globe to get to our kitchens, restaurants and grocers; during that trip events purposeful and incidental result in diminished quality, flavor and loss of goodness and value.Some food sellers deceive buyers by freezing food and selling it as fresh to take advantage of better pricing.

By electrically measuring the cell membranes of food the EFresh® technology can determine how good the food is and if it has been previously frozen.EFresh® device can be used to measure meats, fish, poultry, fruits and vegetables.

Here is a nice Presentation on how the EFresh® device system provides immediate and reliable test results to ensure food value, freshness and palatability.

Tags: food quality measurement, Fresh Food, fresh food vs frozen

Improving Safety of Fresh Fruits and Vegetables

Everyone agrees on the importance of eating more fresh fruits & vegetables. A diet rich in fresh fruits and vegetables is important to maintaining good health. The vitamins and minerals in fruit and vegetables can help reduce the risk of cancer, heart disease and high blood pressure, and type 2 diabetes.

Here is a nice Presentation which provides information on safety of fruits and vegetables using EFresh®

Tags: foodborne illness, Fresh Food, Fruits and Vegetables, health

Food Safety Rules for College students

Here is a very good article on “ Food Safety for College students “ from the Food Safety news Site.

The college lifestyle is not exactly conducive to a healthy and safe eating environment. Given the academic rigor of college life, the lack of a reliable bank statement and the desire to find the next party, food safety is not quite at the top of a college student’s priority list.

As a result, the college setting can be a hotbed for unsafe food handling practices and food borne illness.

The reality is that basic food safety is incredibly simple and painless to follow. The aim is to provide students with a reliable, easy-to-follow set of food safety practices.

Obstinacy and unawareness are not worth the risk of food borne illness, so always be mindful of proper food safety practices.

Click here to read the entire article that explains the basic rules and and food safety practices

Tags: food borne illness, Food safety, food safety practices, safe food handling

FDA launches a $17.5m boost to Food and Feed Safety

The United States Food and Drug Administration (FDA) has announced a $17.5m investment in food and feed safety standards encompassing federal, state, and local partners.

Michael Chappell, the FDA’s acting associate commissioner for regulatory affairs, said: “These cooperative agreements support and enhance local food safety efforts. The grants are another step in the FDA’s continuing efforts to build an integrated food safety system between federal, state, and local partners.”

Comprising 83 grants, the money will be invested in four major areas: Response, intervention, innovation and prevention.

Food-borne illness

In the area of response, the grants will be used to set up the Food Protection Rapid Response Team (RRT). It will also include Program Infrastructure Improvement Prototype Project cooperative agreements designed to develop, implement, exercise, and integrate the response to all food hazards and foodborne illness.

Food Protection

Stephen Benoit, president of the National Center for Food Protection and founding member of IFPTI said: “The global interdependence of the food supply gives rise to unprecedented challenges for food protection professionals.

According to the Centers for Disease Control and Prevention, each year food pathogens cause an estimated 76m illnesses, 325,000 hospitalizations, and 5,000 deaths in the US. About one of every four Americans will develop a food-borne illness each year, it added.

Source:http://www.foodqualitynews.com

Tags: food hygiene, food quality, Food safety, food testing