Food Safety
- August 31, 2010
Food safety is EVERYONE’S responsibility - we are all in this together. As a distributor, we take that job very seriously, and we know you do too. With the numerous recalls we have been experiencing lately there is a continuous need to be more diligent in regards to food safety.
Our role at Nelson-Jameson is to help provide you with the items you need to ensure your processing facilities are compliant, providing safe, quality food to all. Nelson-Jameson knows food safety, and offers a wealth of products and solutions that can help your facility reduce the risk of food-borne illness and contamination. See our product solutions below for more information.
- July 01, 2010
Irregardless of our personal opinions this is certainly an issue of spirited debate, having many implications involving food safety, free market concerns, product availability
- June 17, 2010
This week has been a busy week of meetings for me. I first met with Carlisle to ‘brainstorm’ on some big picture topics and then met with Wausau Paper to discuss
- June 10, 2010
The following list can be helpful when replacing a pH electrode or determining one for your application:
- Application or most common product to be tested: All pH
- June 03, 2010
What do you think is the number one cause of global food recalls? Answer: food allergens. We are hearing more and more about the various food allergies that increasing numbers of people must live with. When I think back to when I was young the only allergy I ever remember is if someone was allergic to bees. I honestly don’t remember ever knowing or hearing of anyone allergic to a particular food. I would venture a guess that each and every one of you knows someone that has a food allergy of some sort. My son for instance is allergic to mushrooms, who ever heard of that one?
It is estimated that between 150 to 200 Americans die each year due to some sort of allergic reaction to food. What exactly causes a person to “develop” a food allergy? It is a specific type of adverse food reaction involving the immune system. The body produces an allergic antibody to a food. Once a specific food is eaten and binds with the antibody, an allergic reaction occurs.
To reduce the risks, the FDA is working to ensure that the eight major allergenic ingredients in food are accurately labeled. Since 2006, food labels must clearly state whether the food contains an ingredient that is considered a major food allergen. These eight major food allergens are also known in the food industry as The “BIG 8”; milk, eggs, peanuts, tree nuts such as almonds, walnuts and pecans, soybeans, wheat, fish and shellfish such as crab, shrimp and lobster.