Archive for juny, 2013

Curso ofrecido por IRTA en mayo 2013 y asistido por GEI-2AFicha servicios Tecnología de envasado, como herramienta de seguimiento continuo de las novedades en envasado para alimentación cárnica. Adjunto fichas técnicas de servicios de la zona de envasado y de vigilancia tecnológica de IRTA.


Food Packaging

WASHINGTON – Undeclared allergens, Salmonella, and Listeria monocytogenes (Lm) were the top three food safety incidences reported to the Food and Drug Administration during 2012, according to the agency’s third Reportable Food Registry (R.F.R.) annual report. The report, published May 1, reviewed food safety incidence reports filed with the R.F.R. between the dates of Sept. 8, 2011 to Sept. 7, 2012.

In the R.F.R. annual reports for 2010 and 2011, Salmonella ranked ahead of undeclared allergens as the most reported food safety incidence.

Reported food safety incidences associated with undeclared allergens, Salmonella and Lm led all other food safety threats by a wide margin, with allergens making up 37.9% of reports in 2012, Salmonella 28.1% and Lm 21.4%. The next closest reported food safety incidence was associated with un-eviscerated fish at 2.7%.

“Year 3 demonstrated a 23% increase to 85 entries (in the R.F.R.), up from 69 primary entries in year 1, in the number of primary reports for undeclared major food allergens, with the bakery commodity accounting for 18 of the total of 85 entries,” according to the report. “Within bakery, cookies and cakes were the predominantly reported food types. The 11 entries for the chocolate/confections/candy commodity were for products such as chocolate or yogurt coated dried fruits, icings/ganaches, and chocolate candies.”

Undeclared milk was the most reported allergen in the annual report. There were 35 specific incidences reported in 2012, up from 20 apiece in 2010 and 2011.


Source: Food Business News


WASHINGTON — The Food and Drug Administration has introduced the Food Defence Plan Builder, a software program designed to help owners and operators of food facilities to develop customized plans to minimize the risk of intentional contamination.

“The F.D.A. is committed to providing best practices and resources to support industry as we pursue our shared goal of protecting our food supply,” said Michael Taylor, F.D.A. deputy commissioner for foods and veterinary medicine.

The F.D.A. said cases of intentional contamination are infrequent but may cause serious consequences. They cited as an example a 2009 case from Kansas when 30 people became sick after a restaurant employee contaminated salsa with a pesticide.

The Food Defence Plan Builder is the latest in F.D.A. efforts to help owners and operators of food facilities defend the food supply. The program uses a series of questions about the user’s food facility and the food that is manufactured, processed, packed or held there to develop a defence plan for the facility. The sections of the program include company information, broad mitigation strategies, vulnerability assessment, focused mitigation strategies, emergency contacts, action plan and supporting documents.

Source: Food Business News