61. MEAT PROCESSING, GLOBAL EDITION: Putting Food Quality To The Test Meat processing and Meat processing Global serve news, technology and product European food Safety Standard (EFSIS) also serves as an inspection service http://www.meatnews.com/mp/global/dsp_article_mp.cfm?artNum=857&issueMonth=05&is

62. Testing&Analysis, Food Resource [http://food.oregonstate.edu/], Oregon State Uni http//www.foodsafetynet.com/ food Safety Net services, network of accreditedtesting laboratories serving the food processing, retail, food service, http://food.oregonstate.edu/misc/analysis.html

ANALYSIS AND TESTING Educ. Serv. Tech Serv. Market Serv. E-Commerce Serv. Be descriptive for better search results. Limit results to this site. REPRINTS, COPIES Return to Miscellaneous LINKS to Top http://www.abcr.com/ ABC Research Corporation does independent laboratory tests whose results meet the requirements of the U.S. Dept5. of Agriculture and Food and Drug Administration. Laboratory services include CNST testing, pathogen and allergen screening, species testing, FDA import detention capabilities, acrylamide testing, chloramphenicol testing, mold identification, and process. http://www.adisystems.ca/ ADI Systems Inc. provides on-site biological industrial wastewater treatment systems. The membrane biological reactor treatment system provides consistent, high-quality effluent with a low BOD concentration and virtually no suspended solids, and it gives an effluent quality suitable for recycling and reusing without further treatment. http://www5.amershambiosciences.com/ Amersham Pharmacia Biotech http://www.anysinc.com ANSYS Diagnostics Inc.

63. Food Science food processing and Development Laboratory a 31000 sq. ft. unit operationsin food processing; food packaging materials, methods,testing and evaluation http://www.mannlib.cornell.edu/collections/policies/food.html

Collection Policy: FOOD SCIENCE Subject Scope Priority Tables Other policies . . . 1.0 TEACHING, RESEARCH AND EXTENSION PROGRAMS 1.1 Mission and emphases of the department Food Science activity at Cornell, including undergraduate instruction, graduate work through the PhD level, extension work, and faculty research, are coordinated by the Institute of Food Science. Food science research and instruction take place in the Department of Food Science at Ithaca, the Department of Food Science and Technology at Geneva, and in a variety of Cornell departments, including: Agricultural and Biological Engineering, Fruit and Vegetable Science, Nutrition, Chemical Engineering, Hotel Administration, Pharmacology, and Agricultural Economics. Faculty research, which is described in detail in a departmental brochure on file in the collection development office, covers the full scope of activity associated with food science. 1.2 Faculty research

64. Elsevier.com - Trends In Food Science Technology It provides all those concerned with the science and technology of food analysis, raw material processing to food engineering, novel processing methods, http://www.elsevier.com/wps/product/cws_home/601278

Home Site map Regional Sites Advanced Product Search ... Products Journal information Product description Editorial board Audience Abstracting/indexing ... Special issues and supplements For Authors Guide for authors Online Submission Subscription information Bibliographic and ordering information Conditions of sale Dispatch dates Journal related information Impact factor Most downloaded articles Other journals in same subject area Related publications ... Select your view An official journal of the European Federation of Food Science and Technology (EFFoST) , and the International Union of Food Science and Technology (IUFoST) EFFoST Conference - INTRADFOOD 2005 - Innovations in Traditional Foods This conference, organised in association with the Institute of Food Engineering for Development (Polytechnical University of Valencia) and the Institute of Agrochemistry and Food Technology (CSIC), will examine the latest developments and innovations that are contributing to the improvement of quality, safety and nutritional value of traditional foods. Selected papers from the conference will be published in special issues of Trends in Food Science and Technology Food Chemistry Journal of Food Engineering , and Innovative Food Science and Emerging Technologies . For further details visit http://www.effost-conference.elsevier.com

65. CSIRO - Food Processing - What We Do The food processing sector has opportunities in export markets for highly and chilled foods for food service and retail sale in Australia and overseas. http://www.csiro.au/index.asp?type=sector&id=Food Processing&xml=whatWeDo&style=

66. AgBioForum 7(4): New Pathogen Testing Technologies And The Market For Food Safet These biotechnologybased testing methods are leading to better food safety food processors chose to use a service rather than carry out their own tests http://www.agbioforum.org/v7n4/v7n4a07-unnevehr.htm

Volume 7 // Number 4 // Article 7 Back Issues Index New Pathogen Testing Technologies and the Market for Food Safety Information Laurian Unnevehr, Tanya Roberts, and Carl Custer University of Illinois at Urbana-Champaign; United States Department of Agriculture New rapid and sensitive testing technologies, based on the biotechnology tools underlying modern medical diagnostics, have been developed for the food industry. The growing demand for food safety in the marketplace, combined with increased availability of new testing technologies, has led to shifts in both the demand and supply of food safety information. As a result, more food safety information is being generated, and this information is being used in firm management and food buyer decisions. These biotechnology-based testing methods are leading to better food safety performance in the marketplace. Key words: economics of information, food safety, rapid diagnostic tests. The impact of modern biotechnology on productivity in agricultural production is widely appreciated. Less attention has been paid to other ways in which modern biotechnology is changing the food system. Relatively recent advances in pathogen testing technology, based on the biotechnology tools underlying modern medical diagnostics, are changing the ability of food producers to measure food safety. Although real-time results for specific pathogens are still in the future, these new tests provide better information at lower cost and in a shorter time. New tests allow food buyers to more easily specify desired food safety levels and food sellers to more easily certify their products' safety.

67. Redirect - Rediriger MODEL FOR RISK CATEGORIZATION OF food RETAIL AND food service ESTABLISHMENTS 2) food Preparation and processing. The amount of handling which a food http://www.hc-sc.gc.ca/food-aliment/friia-raaii/iap-pia/e_risk_categorization05.

68. Design Of A Food Service And Food Processing System For Long-Duration Missions I Design of a food service and food processing System for LongDuration Missions in French, SJ Hazard Analysis for the food processing System Development http://www.isso.uh.edu/publications/A2001/111-rappole.htm

Institute for Space Systems Operations * 2001 Annual Report * 64-67 Design of a Food Service and Food Processing System for Long-Duration Missions in a Closed Environment Abstract Soybeans and other baseline crops such as wheat show higher levels of protein when hydroponically grown. The product characteristics of these crops warrant investigation. Also, "waste" products and water usage from tofu manufacture need to be quantified. Minimizing both of these characteristics would assist integration of the food element with the other Advanced Life Support elements for implementation during a long-duration space mission. The Soy, Tofu, Okara and Whey (STOW) Processor prototype is the first of its kind as well as the first piece of processing equipment to be evaluated for its use on long-duration space missions. Hydroponically grown soybeans will be evaluated using the STOW for their processing characteristics. A preliminary evaluation of the STOW has prompted a redesign of its hardware/software interface as well as the control software. An ongoing project focuses on bread manufacture using high protein wheat. In regard to crop functionality, inclusion of whole hard red spring wheat into bread has shown that higher protein content formulations result in higher loaf volumes and lower hardness values. This knowledge may prove useful in terms of incorporating byproducts of tofu manufacture into bread formulations. A renewal of a Center Director's Discretionary Fund (CDDF) for the project entitled: "Prediction of Processing Parameters of Wheat-based Food Products with Varying Compositions" is now in process that will fund some of the activities already in progress as well as an evaluation of bread making equipment and the use of other ingredients such as soy and rice flours.

69. Design Of A Food Service And Food Processing System For Long-Duration Missions I food processing equipment needs to be highly automated and multifunctional A class entitled food service Systems in Space A Challenge for the 21st http://www.isso.uh.edu/publications/A9697/9697-11.html

Design of a Food Service and Food Processing System for Long-Duration Missions in a Closed Environment Clinton L. Rappole, Ph.D., Professor, UH Charles Bourland, Ph.D., JSC Yael Vodovotz, Ph.D., Post-Doctoral Fellow, UH T O ACCOMMODATE LONGER duration missions, larger crew size, and changes in crew complement during the mission, the food for a future Lunar outpost or Martian base may be provided from plants grown in Advanced Life Support bioregenerative chambers (ALS). The growing of food at these remote sites, instead of being resupplied from earth, will increase self-sufficiency and also provide the atmosphere for the inhabitants (oxygen, carbon dioxide, and water). The mission of the food group is to provide a healthy, safe and nutritious food supply for long-duration missions in space. The menu developed for such missions will depend mostly on the plants being grown in bioregenerative chambers as well as upon nutritional requirements and variability in the diet. Because the crew in these missions will not have time to spare; the ease of food production, food processing, and preparation is paramount. Dr. Clint Rappole views bread baking in the Hilton Hotel School kitchen while he contemplates ovens needed to bake bread in Space.

70. Food Entrepreneur Resources food Canning Establishment Registration (FDA 2541) Process Method Form (FDA Search for food processing equipment, packaging, supplies and services. http://foodsafety.cas.psu.edu/processor/resources.htm

71. US FDA/CFSAN -- Food And Cosmetic Guidance Documents Retail food Stores and food service Establishments food Security Preventive food Producers, Processors, and Transporters food Security Preventive http://www.cfsan.fda.gov/~dms/guidance.html

FDA Home Page CFSAN Home Search/Subject Index Help Food and Cosmetic Guidance Documents Below is the comprehensive list of current Food and Cosmetic Guidance Documents (Other Guidance Documents from FDA) Table of Contents General Chemical and Pesticide Contaminants Cosmetic Dietary Supplements ... Small Entity Compliance Guides Recently Issued Guidance September 2, 2005: Questions and Answers Regarding Establishment and Maintenance of Records (Added to Food and Cosmetic Security June 22, 2005: Establishing and Maintaining a List of U.S. Dairy Product Manufacturers/Processors With Interest in Exporting to Chile (Added to Imports and Exports General Publications Compliance Policy Guides Manual (August 2000; Updated April 2001) Consolidates the Administrative Guidelines Manual. Lists levels of contamination at which regulatory actions will be invoked. Print version available from NTIS. Their order numbers are: Foods and Cosmetics Order No. PB96-920500 Drugs and Biologics Order No. PB96-920500 Veterinary Medicine Order No. PB96-920800

72. JOURNALS bullet. foodservice Research International. bullet. Journal of Muscle foods Contents and Abstracts from the Journal of food processing Engineering. http://www.foodscipress.com/Journals2.htm

Journal of Rapid Methods and Automation in Microbiology Journal of Food Lipids Journal of Texture Studies Journal of Food Quality ... Journal of Muscle Foods JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY Editor: Daniel Y.C. Fung; Associate Editor: M.C. Goldschmidt, Associate Editor: D.H. Kang, Vol. 12, $151.00 (4 Issues), Cat. No. 3014, ISSN 1060-3999. The journal is involved with any area of rapid isolation, detection, enumeration, and identification of microorganisms by microbiological, chemical, biochemical, biophysical, immunological and serological methods in food, water, and industrial and environmental samples. A major objective of this journal is to provide a forum for microbiologists to publish new methods quickly. Contents and Abstracts for the Journal of Rapid Methods and Automation in Microbiology Volume 9, Number 1 Volume 9, Number 2 Volume 9, Number 3 Volume 9, Number 4 ... Volume 12, Number 1 JOURNAL OF FOOD LIPIDS Editor: Fereidoon Shahidi, Vol. 11, $145.00 (4 Issues), Cat. No. 3015, ISSN 1065-7258. This Journal provides an international forum for publication of original research papers (complete papers and research notes) of high standing covering all aspects of food lipids. Papers related to the chemistry, analysis, methodology, nutrition, processing, stability and stabilization, and quality aspects of food lipids are considered for publication. Relevant review articles in areas, such as low calorie fats and oils, and specialty health lipids, as well as antioxidants from natural sources will be covered.

73. Blackwell Synergy - Cookie Absent Microwave food processing. food Technol. 43, 117 125. •, PECKHAM, GC 1974. food Technol. 31, 56 -61. foodservice Research International http://www.blackwell-synergy.com/doi/abs/10.1111/j.1745-4506.2004.01511.x

 Home An Error Occurred Setting Your User Cookie A cookie is a small amount of information that a web site copies onto your hard drive. Synergy uses cookies to improve performance by remembering that you are logged in when you go from page to page. If the cookie cannot be set correctly, then Synergy cannot determine whether you are logged in and a new session will be created for each page you visit. This slows the system down. Therefore, you must accept the Synergy cookie to use the system. What Gets Stored in a Cookie? Synergy only stores a session ID in the cookie, no other information is captured. In general, only the information that you provide, or the choices you make while visiting a web site, can be stored in a cookie. For example, the site cannot determine your email name unless you choose to type it. Allowing a web site to create a cookie does not give that or any other site access to the rest of your computer, and only the site that created the cookie can read it. Please read our for more information about data collected on this site.

74. Food Irradiation food irradiation does not replace proper food production, processing, handling, Farkas J. Irradiation as a method for decontaminating food, a review. http://www.eatright.org/Public/GovernmentAffairs/92_adap0200.cfm

Login Shopping Cart Nutrition Fact Sheets Position Papers ... ADA Journal (Enter a ZIP) Food irradiation J Am Diet Assoc. 2000;100:246-253 (Expires 2003) ABSTRACT J Am Diet Assoc. 2000;100:246-253. The American Dietetic Association (ADA) and qualified dietetics professionals have a responsibility to educate consumers on issues related to food and nutrition. One issue of importance to professionals and consumers is food irradiation. Food irradiation offers a solution for addressing the growing concerns associated with food safety. POSITION STATEMENT It is the position of The American Dietetic Association (ADA) that food irradiation enhances the safety and quality of the food supply and helps protect consumers from foodborne illness. The ADA encourages the government, food manufacturers, food commodity groups, and qualified food and nutrition professionals to work together to educate consumers about this additional food safety tool and to make this choice available in the marketplace. General Overview Although the US food supply has achieved a high level of safety, microbiological risks exist. Because foods may contain harmful bacteria, mishandlingincluding improper cookingcan result in foodborne illness. The Centers for Disease Control and Prevention estimates that foodborne bacteria caused 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States in 1998 (1). Known foodborne pathogens accounted for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths. Outbreaks of

75. Cleaning, Sanitizing, And Pest Control In Food Processing, Storage And Service A Most food processing plants are required to have a floor drain every 400 Another method of applying detergent is by foaming it on the equipment and http://pubs.caes.uga.edu/caespubs/pubcd/b927-w.html

PDF File Contents Definitions General Cleaning Calculation Pests ... Inspections Cleaning, Sanitizing, and Pest Control in Food Processing, Storage and Service Areas The lack of proper sanitation procedures can cost plant operators a lot of money. Often this loss is not obvious to management. It shows up in terms of customers going elsewhere, poor employee morale (this is sometimes blamed on inferior personnel), unreported spoilage problems or poor food quality in restaurants (resulting in lack of repeat business). More obvious to management are direct complaints and government intervention ranging from the local county sanitarian to FDA to USDA inspectors. Lack of proper sanitation can cause increased returns of products, shorter shelf life, less profit and can invite the threat of possible operation shutdown. Good Sanitation Does Not Cost, It Pays. The condition of the outside of your plant is important in making a good first impression. If the outside area is unkempt, it is likely that the water supply, waste disposal, and sewage disposal systems suffer also. Regulations govern the water supply in plants that use well water. Test the water periodically to determine potability. Make sure that no back siphonage can occur throughout the plant. Generally, sewage disposal and liquid waste disposal are also governed by regulations. Plants that use lagoon systems must closely monitor the effluent to make sure the lagoon is not becoming overloaded. It is imperative that a member of the quality control team keep records of the Biological Oxygen Demand (BOD) as well as suspended solids and other pertinent information dealing with the effluent.

76. Food Processing Contents and abstracts of the Journal of food processing and Preservation, whichis published six times a year Deepfat frying basics for food services http://agrifor.ac.uk/browse/cabi/93c522f34729cb981a9430fbae053e8e.html

low graphics food processing other: cooking food technology Guidelines for small-scale fruit and vegetable processors This is the 127th FAO Agricultural Services Bulletin which was published in 1997 and was produced for the FAO by Peter Fellows from Midway Technology Ltd, Hay on Wye, UK. The Bulletin aims " to assist planners and field workers who are involved in the promotion of small scale fruit and vegetable processing in developing countries". Topics covered by this manual include: food security, nutrition and health, selecting products and production methods, conducting a feasibility study, establishing production facilities, and managing production and quality assurance. The Bulletin includes 4 appendices, a glossary, bibliography, and is in HTML format. vegetables production guidelines fruits ... International Association of Food Industry Suppliers The International Association of Food Industry Suppliers (IAFIS) is a global trade association, based in the USA, whose members supply to the food, dairy, beverage and related sanitary processing industries. It aims to address the marketing and business needs of the food supply industry by facilitating buying and selling relationships and providing necessary information resources. The site offers information about IAFIS and its products and services. Freely-available resources include a buyers guide, events calendar and press releases. There is a password-controlled members' area. trade associations international organizations food technology food processing ... International Natural Sausage Casing Association The International Natural Sausage Casing Association (INSCA) provides information and services for the natural sausage casing industry. It is US-based, but has members around the world. The site includes details about events and membership benefits, and also provides background information on the industry.

77. IFT - Graduate Directory in the areas of food Chemistry, food Microbiology, and food processing.Graduate Requirements MS and Ph.D. require Basic food Science course series (6 http://www.ift.org/cms/?pid=1000658&printable=1

78. Food Service HACCP Systems : Foodservice.com - A Business To Business Online Com By managing every key control point in the food preparation process, food safety In a foodservice facility, HACCP follows the flow of the food from the http://www.foodservice.com/food_safety/fb7.cfm

Newsletters Contact Us Register Log-in ... Advertise Here -Please select- Appetizers Baking Beverages Cereals Cheese Condiments Dairy Non Dairy Subs Desserts Dietetic Eggs Entrees Ethnic Dishes Fruits Meat Vegetarian Nuts Portion Packs Potatoes Poultry Rice Salad Dressing Salads Snack Foods Soups Spices Vegetables Advertise with Us Invite a Friend Link to Us Subscribe to the ... "Vist our sponsor" FoodHandler Safety Byte 7 TM Food Service HACCP Systems H azard A nalysis C ritical C ontrol P oint - (pronounced hass'-ip) is a food safety acronym mentioned frequently in today's food industry and is becoming an advanced part of the food safety system at all restaurants. It's sometimes referred to as "a management system to ensure food safety from farm to table". HACCP simply formalizes basic food safety principles into a system of accountability and corrective action that governs the flow of food in an operation. This is a thumbnail sketch of what is involved in HACCP. By managing every key control point in the food preparation process, food safety can be monitored. HACCP systems have recently been required at the federal level in most food processing plants. Restaurants have more recently entered the HACCP culture. Here's a quick overview of basic HACCP terminology to clarify the concepts: The HACCP system helps food managers identify and control potential food safety problems, hazards, and risks

79. Food Safety And Hygiene Bulletin: Food Science Australia food safety and hygiene is a bulletin for the Australian food industry. food and Health processing Innovation and food Quality Integrated food http://www.foodscience.afisc.csiro.au/fshlist.htm

Home About Us News Key facts ... Intranet A bulletin for the Australian food industry From February 2004, is published by the Australian Food Safety Centre of Excellence Advanced search Available issues: March 1995 to November 1998 Index to articles September 2003 Campylobacter Campylobacter June 2003 March 2003 February 2002 May 2002 Salmonella Acrylamide detection in starchy foods August 2002 November 2002 Listeria Listeria monocytogenes February 2001 May 2001 September 2001 November 2001 ... February 2000 E. coli May 2000 August 2000 November 2000 Mycobacterium paratuberculosis February 1999: Mycobacterium paratuberculosis in milk May 1999 Salmonella Cryptosporidium parvum August 1999 Alicyclobacillus spp November 1999 Food Science Australia will not be responsible for the results of any actions taken in the use of or reliance on the material contained in this publication, and shall not be liable for any loss or damage howsoever caused and arising from such use or reliance. Food safety issues involve careful interpretation. Please contact us for advice on specific subjects. CSIRO DPIV Privacy Search ... Contact Us

80. Food Dehydration Method Keeps Quality But Cuts Cost food dehydration method keeps quality but cuts cost Norwegian researchers havedeveloped a new food Safety Quality Control Dairy processing Markets http://www.foodnavigator.com/news/news-ng.asp?id=59078-food-dehydration-method

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