Food Safety Magazine, June/July 2012

June/July 2012
Vol. 18, No. 3
FEATURES
50 Cover Story
Crisis Management:
How to Handle Outbreak Events
By Benjamin Chapman, Ph.D.,
Audrey Kreske, Ph.D., and Doug Powell, Ph.D.
54 Spotlight: Meat and Poultry
Potential Use of Edible Nanoscale
Coatings for Meat
By Navam Hettiarachchy, Ph.D., and
Madhuram Ravichandran
58 Category: Beverages
Safety Issues Associated with
Nonalcoholic Beverages
By Gordana Ristovska, M.D., Ph.D.,
Maja Dimitrovska, M.Sc., and Anita Najdenkoska, B.Sc.
62 Consumer Trust
Building Consumer Trust
Requires Redefining Today’s
Food System
By Charlie Arnot, APR
68 Category: Beverages
Food Safety Systems for Low-Acid Aseptic Beverages
By Suchart Chaven and Ana Sedarati
DEPARTMENTS 48 Food Safety Insider
6 Editor’s Letter 74 Product Showcase
8 News Bites 83 Advertisers Index
Editorial Advisory Board
Daniel W. Bena
PepsiCo Beverages International
Reginald W. Bennett
CFSAN, U.S. FDA
Robert E. Brackett, Ph.D.
National Center for Food Safety
and Technology
John N. Butts, Ph.D.
Land O’Frost
Brian Campbell
Kroger Manufacturing
Larry Cohen
Saputo Cheese U.S.A.
Michael M. Cramer
Windsor Foods
Beth Ann Crozier-Dodson, Ph.D.
Chestnut Labs
Jonathan W. DeVries, Ph.D.
General Mills/Medallion Labs
William Fisher
Institute of Food Technologists
Russell Flowers, Ph.D.
Silliker, Inc.
Veny Gapud
Fieldale Farms
Kathy Gombas
CFSAN, U.S. FDA
Jim Gorny, Ph.D.
CFSAN, U.S. FDA
Donald J. Graham
Graham Sanitary Design Consulting
Paul A. Hall, Ph.D.
Flying Food Group
Margaret Hardin, Ph.D.
IEH Laboratories & Consulting Group
Larry Keener
International Product Safety Consultants
Huub L.M. Lelieveld
Global Harmonization Initiative
Ann Marie McNamara, Ph.D.
Jack in the Box, Inc.
Martin Mitchell
Certified Laboratories/
Refrigerated Foods Association
Doug Peariso
Contemporary Process Solutions LLC
COLUMNS
12 Guest Editorial
Cutting Out the Fat
By Eric Mittenthal, M.S.
14 Testing
Flavors Should Burst, Not Packages
By Kara Baldus, M.B.A., and Virginia Deibel, Ph.D.
18 International Food Safety
What’s in the Best Interest
of the Food Industry?
By Huub Lelieveld
20 Sanitation
Biofilms: Impact on the Food Industry
By Michael Cramer
24 Focus on Traceability
Communicating During and
Through a Food Recall
By Hinda Mitchell
26 Process Control
Shipping and Receiving for Food Safety
By Richard F. Stier
34 Regulatory Report
Beverages at the Forefront of Innovation
in Booming Functional Food Market
By Marcus Lipp, Ph.D.
38 Packaging
It’s What’s on the Outside that Counts
By Monoprix
42 Focus on Technology
Utilization of Steam Heat Generated
via Microwave Energy
By John J. Specchio, Ph.D., John P. Schrade
and Mandy Unanski
Robert Powitz, Ph.D., MPH, RS
R.W. Powitz & Associates
Scott M. Russell, Ph.D.
University of Georgia
Thomas M. Sauer
Wells Enterprises
Richard F. Stier
Consulting Food Scientist
Darryl Sullivan
Covance Laboratories
John G. Surak, Ph.D.
Surak and Associates
Alexandra Veiga, Ph.D.
ITQB-UNL and EFFoST
Don L. Zink, Ph.D.
CFSAN, U.S. FDA
4 F o o d S a f e t y M a g a z i n e