[Vision2020] FSIS Releases Strategy to Reduce Salmonella

[lfalen]

-----Original Message-----
Subject: [Spam 6.65] FSIS Releases Strategy to Reduce Salmonella
From: "Food Quality & Safety" 
To: "L ROGER FALEN" 
Date: 12/10/13 16:14:00

Food Quality 
 If you have trouble reading this email, try the online version

 
   
 www.foodquality.com December 10, 2013  
 
   
 

READ FQ ONLINEHave a story idea?
Email the editor: FQideas at wiley.com

 

 
UPCOMING EVENTS:03.24 - 03.27.2014 - 4-Day Low Acid Foods Workshop (Orange, Calif.)
04.28 - 05.01.2014 - Fundamentals of Food Science Short Course University (University Park, Penn.)
05.06.2014 & 05.07.2014 - Quality Control Workshop - GMP (Utah State University)
  
 

 

EUPDATE NEWS EXCLUSIVE
FSIS Releases Strategy to Reduce Salmonella
Action plan addresses the threat of Salmonella in meat and poultry products
 The USDA’s FSIS recently released its Salmonella Action Plan that outlines the steps it will take to address what it calls the most pressing problem it faces: Salmonella in meat and poultry products. The plan identifies modernizing the outdated poultry slaughter inspection system as a top priority. According to FSIS, by focusing inspectors’ duties solely on food safety, at least 5,000 illnesses can be prevented each year.
FULL ARTICLE >
EUPDATE NEWS EXCLUSIVE
Global Food Contract Testing Lab Revenues Exceed $3 Billion
Outside testing labs increasingly integral to food producers and their food safety testing programs, says report
 Food companies around the world are sending increasing amounts of quality and safety testing to third-party contract testing laboratories, according to a new report from Strategic Consulting, Inc. Total revenues for food contract test labs are estimated to reach $3.05 billion in 2013, up from $1.95 billion just five years ago, at a compound annual growth rate of 9.4 percent worldwide.
FULL ARTICLE >
EUPDATE NEWS EXCLUSIVE
New Prevention Tools to Improve Food Safety in Restaurants
Half of all reported foodborne outbreaks are associated with restaurants or delis, says CDC
 Increased awareness and implementation of proper food safety in restaurants and delis may help prevent many of the foodborne illness outbreaks reported each year in the U.S., according to data from the CDC. Researchers identified gaps in the education of restaurant workers as well as public health surveillance, two critical tools necessary in preventing a common and costly public health problem.
FULL ARTICLE >
IN OTHER NEWS...
Food Science & Technology Online Library
 Check out the latest books and journals in Wiley’s online library on areas such as Dairy Foods, Bakery & Cereals, Food Biotechnology and Chemistry, Microbiology, and much more.
FULL ARTICLE >
FROM OCT./NOV. ISSUE OF FOOD QUALITY & SAFETY...
Keep It Clean
 Cleaning is the physical removal of visible soil from surfaces, kind of a “touch-up.” But remember—just because a surface appears clean, it might still be teeming with microorganisms. Sanitizing, then, is the treatment of a surface to significantly reduce the number of microorganisms. What we call “sanitation” is a combination of the two.
FULL ARTICLE >
  
 
 
      
    Food Quality is published by John Wiley & Sons. 111 River Street, Hoboken, NJ 07030
 
Copyright 2013 Wiley Periodicals, Inc., a Wiley Company. All rights reserved. No part of this publication may be reproduced in any form or by any means, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the publisher, or authorization through the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923: (978) 750-8400: fax (978) 750-4470.
All materials published, including but not limited to original research, clinical notes, editorials, reviews, reports, letters, and book reviews represent the opinions and views of the authors and do not reflect any official policy or medical opinion of the institutions with which the authors are affiliated or of the publisher unless this is clearly specified. Materials published herein are intended to further general scientific research, understanding, and discussion only and are not intended and should not be relied upon as recommending or promoting a specific method, diagnosis or treatment by physicians for any particular patient.
While the editors and publisher believe that the specifications and usage of equipment and devices as set forth herein are in accord with current recommendations and practice at the time of publication, they accept no legal responsibility for any errors or omissions, and make no warranty, express or implied, with respect to material contained herein. Publication of an advertisement or other discussions of products in this publication should not be construed as an endorsement of the products or the manufacturers' claims. Readers are encouraged to contact the manufacturers with any questions about the features or limitations of the products mentioned.
 
  
   This email was sent to: lfalen at turbonet.com. If you would prefer not to receive the Food Quality eUPDATE, please Click here to remove yourself from our eUPDATE distribution list. You may be subscribed to more than one Food Quality list (FQ eTOC, FQ Events, etc). If you would like to be removed from ALL Food Quality lists, please click here.
  
 



-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://mailman.fsr.com/pipermail/vision2020/attachments/20131210/5835b74a/attachment-0001.html>