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Confectionary White Papers

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31-45 of 279 results
Instant Assessment of Hazards from Raw Meat
| By Hygiena International
In food law enforcement 45% of infringements are due to failures in general hygiene standards and 37% of all infringements are due to microbiological contamination. Meat and fish products have the largest number of microbiological infringement (29%) compared to all other foodstuffs and they present the largest single food safety hazard due to the presence of potentially pathogenic bacteria. It has been calculated that every 1% reduction in the incidence of foodborne disease in the UK extrapolates to 10,000 fewer cases each year with a saving of £15 million.
Processed Foods > Confectionary > White Papers
What do your Microbiology Test Results Really Mean?
| By Hygiena International
It is generally recognised that no measurement is perfect due to the uncertainties arising from many factors. This is even more complex in microbiology due the particulate nature of bacteria and their ability to reproduce by binary fission. This results in localised pockets of higher concentrations of bacteria where each individual represents a unique variable entity.
Processed Foods > Confectionary > White Papers
Rapid Detection of Enterobacteriaceae in the Food Chain
| By Hygiena International
by Paul Meighan and Martin Easter, Hygiena International Ltd, Unit E, 3 Regal Way, Watford, Hertfordshire WD24 4YJ, UK.
Processed Foods > Confectionary > White Papers
Cleaning and Hygiene: The Front Line Defence for Food Safety
| By Hygiena International
Preventing food poisoning is a key focus of any food safety system. Food poisoning is usually caused by the proliferation of undesirable microorganism. Cross-contamination and inadequate sanitation are major contributory factors. Accordingly Good Hygienic Practices are primary preventative controls measures that are part of the essential Operational Pre-Requisites Programs of modern food safety systems.
Processed Foods > Confectionary > White Papers
Cost Effective Cleaning Validation for Allergens
| By Hygiena International
Effective cleaning is usually identified as a pre-requisite for most GMP and HAACP plans in the food industry and cleaning is often considered a critical control point (CCP) for allergen control. Cleaning is designed to remove food residues that contain many common components such as ATP (adenosine triphosphate), protein and sugars. Some of these foods may also contain allergens. The more effective the cleaning procedure, then the lower the amount of food residues, and hence the lower the risk. Using the most sensitive detection methods gives the greatest assurance of cleaning efficacy.
Processed Foods > Confectionary > White Papers
Novel Developments in ATP Bioluminescence
| By Hygiena International
Several industrial applications of ATP bioluminescence have been developed since the late 1970's. These have largely been non-specific applications, primarily for the direct, objective assessment of cleaning verification and also as a gross monitor of microbial biomass. Significant developments have been made, particularly over the past ten years. This article describes the most recent developments in reagents and instrumentation leading to the first specific test application for the detection of low numbers of pathogenic and indicator organisms within a working day.
Processed Foods > Confectionary > White Papers
A Comparison of Commerical ATP Hygiene Monitoring Systems
| By Hygiena International
The application of ATP bioluminescence for hygiene monitoring provides a simple, rapid, direct, objective test for cleaning verfication. It is a sophisticated sensitive indicator test of hygienic status and potential risk.
Processed Foods > Confectionary > White Papers
ATP Hygiene Monitoring Do Sanitisers Really Affect Measurements?
| By Hygiena International
The use of adenosine triphosphate (ATP) as a marker of cleaning and hygiene has been well established in industrial food processing since the early 1980s. The test method is called ATP bioluminescence which uses an enzyme called luciferase and its properties were determined by McElroy and Strehler in 1949.
Processed Foods > Confectionary > White Papers
Precision and Accuracy in ATP Hygiene Testing
| By Hygiena International
ATP bioluminescence is a well established rapid method that gives instant results, and is used to measure cleanliness and hygiene. Advances in solid-state technology have enabled new instruments to be developed that deliver performance, convenience and robustness at low cost.
Processed Foods > Confectionary > White Papers
Hygiene Monitoring in Support of Food Safety: A Review of Methods and Industry Trends
| By Hygiena International
Good Hygienic Practices are an esstential to ensure food safety. They are required by law under national and international Food Hygiene Regulations and are frequently considered as pre-requisites to food safety systems based on Hazard Analysis such as HACCP.
Processed Foods > Confectionary > White Papers
Allergen Control & Management: Practical Implications for Cleaning and Monitoring
| By Hygiena International
The control of allergens is a significant concern for food manufacturers. However, the absence of universally agreed acceptable allergen levels has led to the overuse of fail-safe warning or pre-cautionary labelling. This lack of guidance is causing a great deal of confusion on the best approach to control allergen risks.
Processed Foods > Confectionary > White Papers
LIPO 802
| By Uelzena
White butterfat – which is detracted the typical yellow colour of butter in a physical way by using steam. Especially suitable for confectionery and bakery products in case that the normal yellow colour derogates the looking of the finished product.
Processed Foods > Confectionary > White Papers
LIPO 801
| By Uelzena
Cholesterol reduced butterfat. Pure butterfat made of cream and/or butter, from which the cholesterol is detracted in a physical way by steam, using a patented production process.
Processed Foods > Confectionary > White Papers
31-45 of 279 results