Not only has COVID put a significant dent in our social lives, but it also has impacted many operations and practices throughout food processing facilities. Unfortunately, this
- Jan 09 2019
Nelson-Jameson takes food safety very seriously, and we know that you do too. That is why we offer a wealth of products and solutions that can help your facility reduce the risk of foodborne illness and contamination. From Color-Coding and Metal Detectable to Hand Hygiene and Environmental Testing - we have many programs available to help ensure your processing facilities are compliant, providing safe, quality food to all.
- May 26 2016
What is the difference between water activity and water “moisture” content? Well, it all depends on what you want to achieve. Do you want to monitor the amount of water and dry matter present in a product? Or do you want to increase and monitor the shelf stability of a product?
“Water ‘moisture’ content is the amount of water contained in a product”. Measuring water “moisture” content is better used to determine quality of the process. For example, if the product is a cheese powder that is spray dried, it is common practice to measure the water “moisture” content to determine yield and to ascertain if your drying process is running according to the diagnosed plan.
In our house, there are two camps when “Black Friday” hits: the "Dedicated Shoppers" and, those like myself, the “Thanks, I’m Not Giving Up” eaters.
The “Thanks, I’m Not Giving Up,” population, still basking in the glory of the stomach-stuffing of the previous day, shuns leaving the home in favor of recreating the glory of Thanksgiving though various helpings of leftovers throughout the day. Often, this is done in a traditional wardrobe of elastic-waist fleece pants and a hooded sweatshirt. In such regalia, the following exchanges may take place (in one's head):
Q: “Would I like a mound of reheated green bean casserole?”
A: “Please…I think it only gets better on the second day!”
Q: “Care for some stuffing reanimated with a healthy dose of leftover gravy?”
A: "Well, it is the holiday season…”
Q: “Can I fit the rest of the turkey leftovers into one sandwich?”
A: "Well, I suppose everyone else ate while they were out shopping…”
Much like with Black Friday shoppers, it pays to plan, my fellow “Thanks, I’m Not Giving Up” eaters! As soon as Thanksgiving is over, start thinking strategy! To avoid making it a “Blech Friday,” (the natural enemy of seasonal reheat-aficionados) consider some of these tips from Diane Van, Food Safety Education Staff Deputy Director of the USDA Food Safety and Inspection Service: