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

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.

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

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

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

So how do you identify the fresh food vs the previously frozen food?

Here is a nice explanation in the form of a Presentation

Since fresh fruits and vegetables are not cooked, anything that is left on them after they come into contact with other things will be consumed. As these travel through the Food Supply chain,changes take place in their food structure. This includes micro-organisms in organic manure and in the water used for irrigation and initial rinsing, microbes on the hands of the people who pick the product, the containers and vehicles used to store and transport it.

Occasionally,fruits and vegetables get contaminated with harmful bacteria or viruses which are commonly called as pathogens. Contaminated fruits and vegetables if consumed can cause food borne illness. Common symptoms are nausea,vomiting,diarrhea,headache etc.

Efresh(R) device measures the freshness and palatability of food products. The process involves a nondestructive method which includes applying an electrical circuit to the fruits and vegetables and measuring the electric values that corresponds directly to the freshness of the food product. Vitality index is the measured value which is compared to the scale of that type of food to grade the results.

The quality, value and nutrient density of the food is what matters the most to all of us. Fresh fruit and vegetables are tasty and satisfying to eat and are essential in providing the necessary vitamins, minerals and fiber in our diet. Let’s enjoy their wide variety everyday as part of a healthy diet.

US frozen pork supplies stored in warehouses surged to a record high last month amid slumping export demand and global economic troubles, a government report has concluded.

This will lead to slump in prices. However the average consumer is not aware that freezing negatively impacts nutrient density and flavor. We encourage you to educate yourself on food quality – impact of freezing and your health – by checking out our flash animation here and learning about EFresh(R) device for the food industry.

EFresh® uses a medical diagnostic technique called impedance plethysmography to illustrate the cellular architecture of food. By applying a safe and highly controlled electrical circuit to food (or any biological entity) the characteristics of electrical conduction are measured and illustrate directly the physiological and anatomical make-up of foods. The number and quality of cells is what changes over time to illustrate freshness and palatability. The vitality and health of the cells is highest at harvest or slaughter, as you would expect; diminishing and changing over time. The ability of the cell membrane to hold an electrical charge illustrates the number and quality of the cells.