IPGDx Blog

Food Safety’s Biggest Challenge: The American Diet

Americans are rightly concerned about the wide variety of pathogens that regularly turn up in foods common to most diets. Dietary and lifestyle factors in the US are responsible for death rates that exceed most other Westernized countries.

Few of us probably sufficiently ascribe the quality of our diet to our basic state of health.
And so as 2010 unfolds, take time to consider the fundamentals of your diet and the critical food safety issue it represents. Contaminated foods can certainly result in very serious illness, but a good diet can help ensure long-term health.

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Tags: American Diet, contaminated foods, food quality, food safety issue

Food Industry Under Pressure To Cut Salt

Packaged and restaurant foods should reduce their salt content by 25 percent over the next five years, says a national campaign led by New York City Health Commissioner Thomas Farley..

Nearly 80 percent of all salt consumed is added to foods before they are sold.

The American Meat Institute, which has published a fact sheet on the health and safety benefits of salt say it has “been active in the draft target process, participating in numerous webinars and meetings during the past several months, specifically addressing the proposed meat food category definitions, sodium reduction targets, the need for sodium functionality in meat products and food safety concerns.”

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Tags: American Meat Institute, Food safety, meat, salt

Russia Bans U.S. Poultry Over Chlorine

With as much as 30,000 tons of American poultry in the pipeline to Russia, the government in Moscow imposed a ban on future U.S. poultry imports on New Year’s Day.

Russia joins the European Union in prohibiting the use of chlorine as an anti-microbial treatment in poultry production, which is commonly used in the United States.

American poultry exports to Russia are the biggest component of U.S. agricultural exports to the former Soviet Union.

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Tags: chlorine, poultry, poultry safety, Russia

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

School Group Highlights Food Safety Record

School nutrition programs maintain an “excellent” food safety record, according to the School Nutrition Association (SNA), which represents those who provide breakfast and lunch to school children across the country.

“School meals programs abide by some of the toughest food safety standards in the industry, and our superior food safety record reflects that fact” said SNA president Dora Rivas, who also serves as the executive director of Food and Child Nutrition Services for the Dallas Independent School District in Texas.

According to SNA, “Schools have implemented food safety programs based on national HACCP (Hazard Analysis and Critical Control Point) principles to identify and eliminate school food safety hazards at every step–from purchasing and receiving, to storing, preparing, and holding.”

“School nutrition professionals diligently monitor and maintain their food safety procedures and training, and we welcome the assistance of state and local health departments in ensuring the meals we serve to school children are safe and wholesome,” said Rivas.

Source: Food Safety News

Tags: Food safety, food safety programs, school lunch, School Nutrition Association