Dr. Bradley P. Marks Professor Michigan State University East Lansing, MI, United States Website http://www.egr.msu.edu/~m... vCard
Capability Building of Food Safety: Where Do We Stand In China? Yongning Wu Chinese Center for Diseases Control and Prevention
The Food Safety Objective Approach to Risk-Based Process Design As more consumers demand nutritious, fresh-like, ready-to-eat foods in convenient packaging, outbreaks associated with dry food ingredients including peanuts and tree nuts (almonds and pistachios), powdered infant formula and seeds for sprouts have been the headline news. Traditional thermal approaches to decontaminating these foods can cause adverse effects to product quality; therefore, alternative processes for decontaminating dry materials are desirable. Scientists and engineers have fueled a surge in the development of new processing technologies aimed at delivering numerous high quality shelf-stable and extended shelf-life (ESL) foods. As existing technologies are refined and novel microbial inactivation technologies are developed to meet consumer demands, there is a growing need for a metric that can be used to judge equivalent levels of hazard control stringency in order to ensure food safety. More Nathan Anderson U.S. Food and Drug Administration