How Ready are Your Ready-to-Eat Products for the FDA Listeria Control Guidelines?

Welcome to a series of informational blogs where I will describe, decode and demystifyFDA Listeria control guidelines the FDA  “Control of Listeria monocytogenes (Lm) in Ready-to-Eat Foods: Guidance for Industry  Draft Guidance” (henceforth, The Guidance). These blogs will offer translations of The Guidance for minimizing Listeria incidence in your ready-to-eat (RTE) production environment and products. In this series, I will provide a section-by-section analysis translating the FDA recommendations into usable English and offering techniques to go above and beyond for those that are so inclined.  Continue reading

Solving Culinary Challenges with Custom Study Solutions

I am a scientist, and sometimes my workspace is more like a kitchen. For over 30 years, I’ve led custom research studies for companies needing scientific evidence that their food products are safe. Often that means meticulously recreating food Covance Food Safety Testing Heat Kill Studymanufacturing processes in the lab.

The importance of this work is obvious—ensuring food safety is critical for companies to protect consumers and their brand reputations. Although some situations require in-plant studies, with which Covance can also assist, there are reasons for conducting these studies in the lab rather than on-site.  Laboratory studies minimizeisruptions to manufacturing operations.  More importantly, they also avoid potentially introducing pathogens, spoilage organisms or surrogates into the plant during testing. Critically, they definitively yield scientifically valid results. Continue reading