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There have been times in the past when I became ill with a supposed food-borne illness, or found a bug in a product in my home and wondered did
Feeling in the dark about high-visibility compliance and performance classes?
Let us help—we have a wide range of high-visibility apparel that meets the ANSI/ISEA 107-2015 Standard. This standard provides a uniform, authoritative guide for the design, performance specifications, and use of high-visibility and reflective apparel, including safety vests, shirts, pants, and outerwear.
ANSI/ISEA 107-2015 breaks down high-visibility apparel into Types and Performance Classes. The environment in which the worker is wearing the garment dictates the type selected, while the performance classes provide a range of design options
that correspond with the level of risk and the certified high-vis material and certified reflective tape needs of the wearer.
If you are in a position of responsibility for your company’s food safety program, you may be faced with deciding which sampling products
Back in 1960s, Roald Dahl’s imagination ran away with Willy Wonka and his chocolate factory in Charlie and Chocolate Factory where Willy Wonka, Oompa-Loompas, and the Everlasting Gobstopper were created. In 1971 the movie Willy Wonka & the Chocolate Factory was released into theaters where we watched Willy Wonka drink from a tea cup and then eat it. It has been 45 years since the movie was created, and the age of edible or innovative packaging is becoming a reality.
If we take the time to think about the amount of packaging we use on just one item, we might rethink what we could do differently. For example, as I’m writing this article I am eating a bag of microwave popcorn. The popcorn comes in a bag, the bag is in a cellophane wrapper, and the wrapped
When I joined the lab team in May I was familiar with lab equipment and testing but I wasn’t familiar with luminometers and ATP. I had heard
In the shadow of the towering Gateway Arch in St. Louis, Missouri, Nelson-Jameson will be displaying a host of products and services at the International Association for Food Protection Annual Meeting (IAFP)! From July 31st-August 2nd, swing by the Exhibit Hall at the America’s Center Convention Complex to see all we have to offer! Dayton, Fritz, Amanda, Barb, and Mat will be in attendance to help you check out several of our offerings, and to assist in figuring out how Nelson-Jameson can be of service in supplying your Lab, MRO, Processing, Ingredient, Packaging, and Cleaning Chemical needs!
Food safety concerns are on all food manufacturers’ minds (and, honestly, probably in their dreams too), so it is critical to know how bacteria grow. Armed with that knowledge, we are better able to stay ahead of bacterial contamination in the food manufacturing facilities.
Often, when I was in the plant environment, I would refer back to a case study put together by the Royal Society for Public Health in 2010. It laid out some excellent basics on growth factors for bacteria in a concise manner that readers
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.