Food Safety Magazine, February/March 2013

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Product ShowcaseShelf-Life Extenderfor MeatPleva International Inc.has over 50 meat formulationsthat include the useof natural ingredients, withno chemicals, synthetics orartificial flavors,to increase theshelf life ofmeat. Their naturalmeat inclusion,called BLENDit, naturallyextends shelf stability andenhances the meat fiber andprotein bind. The productworks to create a functionalfood with a much highernutritional value without alteringthe taste of the meat.It coats fat for a more robustflavor, improving juiciness,taste, tenderness and digestibility,has no warmed-overflavor and is packed withantioxidants and vitamins.Pleva International, 231.933.3300 •www.plevainternational.comVacuum Thermocouple AssemblyOmega’s new temperature control valve series of stainless steel thermocoupleprobe assemblies with M12 connectors are available in standardlengths of 3, 6 and 12 inches, with a grounded or ungroundedthermocouple junction at the tip. Standard probes are available inK, T and E calibrations. Single or dual thermocouple constructionis optional. Ideal for vacuum furnace, food processingand storage, food products in transit and fish farming inorder to record environmental conditions to complywith health and safety regulations.Omega Engineering, 800.622.2378 • www.omega.comRapid Pathogen DetectionNeogen haslaunched a new testdriveprogram forits ANSR (“answer”)rapid pathogen detectionsystem. This is alimited-time, risk-free30-day trial for anon-site evaluation of the ANSR system. The program givesfood testing labs and food companies an opportunity to doon-demand pathogen testing for Salmonella and Listeria spp.Incorporating an internal control for each assay, ANSR resultsare DNA definitive as well as rapid, providing a high level ofconfidence in the results.Neogen, 800.234.5333 • www.neogen.comCryogenic GrindingFor size reduction of sample materials that cannot be processedat room temperature, RETSCH’s CryoMill is an idealchoice. An integrated cooling system ensures that the grindingjar is continually cooled with liquid nitrogen both before andduring the grinding process. The mill achieves considerably improvedgrind sizes thanks to the increased oscillating frequencyof 30 Hz. Further improvements include a reinforced housing,optimized liquid nitrogen duct and new accessories such as anadapter for six reaction vials and a 10-mL grinding jar. The millcan also be operated without cooling, which makes it suitable for a vast range of applications.RETSCH, 866.473.8724 • www.retsch.comFood Defense ToolFoodQuestTQ has addedfunctionality to their FoodDefense Architect tool in theversion 1.5 release. The toolis based on observationaldata across the food industry.Observed events are reverseengineeredand evaluatedat each step in the event foropportunities to avoid ormitigate outcomes. All stepsin the process are peerreviewedfor accuracy. It allowsan operator to walk throughthe step-by-step process ofbuilding a food defense programsuitable for that sizebusiness and their position inthe food supply chain.FoodQuestTQ, 240.439.4476www.foodquesttq.comGet into the ProductShowcasePlease send your product orservice press releases and images toBarbara VanRenterghem atbarbara@foodsafetymagazine.comCryogenic SolutionsLinde North America has introduced state-of-the-art solutions that canboost yield and processing line throughput—including the Cryoline CW(Cryowave), the world’s first hygienic individually quick-frozen (IQF) tunnelfreezer with a patented rolling-wave action. Cryogenic technology uses CO 2or liquid nitrogen to chill or freeze products, providing significant cost savingsversus flighted freezers, eliminating CO 2snow carryover and improvingcleanability. The freezer is ideal for sliced and diced poultry and beef, pizzatoppings, tortellini and other pastas.Linde North America, 800.232.4726 • www.lindeus.com62 F o o d S a f e t y M a g a z i n e
July 13 – 16McCormick Place SouthChicago, Illinois USAJoin food science professionals from aroundthe world to experience, first-hand...• The newest products and solutions• The hottest emerging trends and developments• The most current applied scientific education• The widest selection of suppliers from around the worldLearn about the latest advances in food science and their real-world applications, and discover how toturn innovative ideas into a competitive advantage for both yourself and your organization. If you’reserious about the science and the business of food, join us in Chicago for the 2013 IFT Annual Meeting& Food Expo!Registration Opens March 1, 2013Visit ift.org/IFT13 for more information about this year’s event, our Pre-Annual Meeting Short Courses,and our co-located IFT International Food Nanoscience Conference. Plan now to join us!Exhibit at the IFT Food ExpoPromote your company’s products to thousands of food professionals from around theworld. The IFT Food Expo is the most efficient way for you to reach your buying audience!For more information, contact Bato Prostran at +1.312.604.0278 or bprostran@ift.org.
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February/March 2013Vol. 19, No. 1FE
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Editor’s LetterWe at Food Safety
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USDA Seeks Comments on ProposedFroz
Page 12: TestingBy Katerina Mastovska, Ph.D.
Page 15 and 16: Testingheat treatment, the toxins c
Page 17 and 18: staying connectedto your data hasne
Page 19 and 20: PROCESS CONTROL1. Scope2. Normative
Page 21 and 22: SANITATIONapproach, 1, 2 while effe
Page 23 and 24: SANITATIONis a matter of legal liab
Page 25 and 26: Accreditationment undertaken by the
Page 27 and 28: AccreditationFood Microbiological L
Page 29 and 30: MANAGEMENTcertain spices. As no acc
Page 31 and 32: MANAGEMENTtook so long to be resolv
Page 33 and 34: Choose ConfidenceChoose Confidence
Page 35 and 36: Special advertising supplement pres
Page 37 and 38: AccuracyQualitySafetyHACCP Monitori
Page 39 and 40: THE SANITARY CHOICEFOR FOOD SAFETYT
Page 41 and 42: Specialists in Food & BeverageSampl
Page 44 and 45: PACKAGING(continued from page 34)fo
Page 46 and 47: Animal Welfareand Food SafetyBy F.
Page 48 and 49: Animals versus PlantsBefore discuss
Page 50 and 51: Percent (between 0 to 1) / $100 spe
Page 52 and 53: Despite developments in traceabilit
Page 54 and 55: INGREDIENTSBy Rupa Das, M.Sc.Qualit
Page 56 and 57: SEAFOODBy Gary P. Richards, Ph.D.,
Page 58 and 59: SEAFOODfoods is essential to reduci
Page 60 and 61: SEAFOOD(infectious and noninfectiou
Page 64 and 65: Coupler BrakeForce Control Industri
Page 66 and 67: Advertisers IndexAdvanced Instrumen
Page 68 and 69: Allergens LabeledSanitation Verifie
Page 70 and 71: Solutions for Today,Planning for To
Page 72 and 73: keynote theatre special events2013
Page 74 and 75: WORKSHOPS • TUESDAY, APRIL 30WORK
Page 76 and 77: Sessions • WednESDAY, May 1SESSIO
Page 78 and 79: Sessions • WednESDAY, May 1SESSIO
Page 80 and 81: Sessions • ThurSDAY, May 2SESSION
Page 82 and 83: Exhibit hall — where solutions ar
Page 84: 155 N. Pfingsten Rd., Suite 205Deer
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Food Safety Magazine, February/March 2013

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