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Highly Pathogenic Avian Influenza (HPAI) is a virus that can infect both domestic poultry and wild birds. However, research has shown that mammals such as dairy cattle can contract the Avian flu virus if they come into contact with infected birds or contaminated materials. Older cattle are more susceptible to infection and may exhibit symptoms such as fever, reduced appetite, and reduced milk production quality and quantity. Fortunately, infected cattle usually recover within 2-3 weeks.
According to USDA, FDA, and CDC reports, the Avian Flu has been found in unpasteurized milk from affected herds. However, the reports indicate that the US dairy supply is safe and free from contamination. Dairy producers must exclude milk from human consumption if it is sourced from an unhealthy animal.
A robust cleaning and sanitation program can help prevent the spread of HPAIv. To ensure the safety of employees and products, Nelson-Jameson offers a range of protective equipment
Read what Nelson-Jameson Technical Sales Managers Reggie Way and Steve Funk say about dairy processors meeting the needs of an increasingly diverse consumer sector.
Article published in Dairy Foods Magazine | by Richard Mitchell
Nelson-Jameson's Director of Regulatory Affairs, Wendy Johnson, and VP of Corporate Responsibility and Development, Mat Bartkowiak have co-authored a feature in the well-recognized Food Quality & Safety magazine. This article explores the practical strategies and considerations necessary for fostering a robust food safety culture within organizations, from continuous training and feedback mechanisms to aligning objectives and celebrating achievements. By engaging employees at all levels and reinforcing the importance of food safety, organizations can cultivate a culture where everyone is committed to safeguarding the health and well-being of consumers.
by Steve Funk | Senior Cheese Technologist at Nelson-Jameson
Cultures and enzymes are biological catalysts for dairy product production, but they’re also catalysts for the dairy industry as a whole. These hard-working elements work quietly behind the scenes to strengthen the industry’s brand reputation, increase dairy product market share, and delight consumers.
As the industry continues to adapt to changes and face new and long-standing challenges, cultures and enzymes help dairy advocates respond with answers. The trend toward plant-based alternatives is answered with vegetarian enzymes. Interest in health and wellness is answered with cultures that stimulate the probiotic benefits of yogurts, kefirs, and other cultured dairy. Here are five ways that cultures and enzymes are helping dairy processors.
Consumer Trends: Year after year, dairy processors aim to strike a balance between tradition and innovation. Consumers
Ensuring the safety of workers from hazardous energy is a fundamental responsibility, and while adhering to OSHA standards for Lockout/Tagout (LOTO) is crucial, there are additional steps that employers can take to elevate workplace safety. With increased OSHA scrutiny and fines in 2023, it becomes paramount to go beyond basic LOTO protocols to prevent scenarios not covered by guidelines. A comprehensive safety approach involves managing hazardous energy in six key areas, including scope, purpose, practices, authorized personnel, safety methods, and devices. Training plays a critical role in communicating procedures to all employees, with periodic reminders reinforcing workplace safety. Clearly defined roles and responsibilities, detailed guidelines, and contingency plans for unexpected events ensure a robust safety framework. Regular reviews and adjustments to LOTO procedures, coupled with the use of secure lockout/tagout devices, further solidify a workplace's commitment to ongoing safety.
Every year, destructive and deadly dust-related fires and explosions affect a wide range of industries around the globe, including the food processing industry.
According to the 2021 Combustible Dust Incident Report Summary by Dust Safety Science, in the United States alone, there has been an average of 133 fires, 30 explosions, 39 injuries, and one to six fatalities per year (between 2016 and 2021).
To help manage dust-related fires, flash fires, and explosion hazards, the NFPA® introduced NFPA 652: Standard on the Fundamentals of Combustible Dust .
All facilities that handle or produce combustible dust, or particulate solids that may become dust, are at risk of a potential dust explosion. NFPA 652 defines combustible dust
This webinar provides crucial information on preventing and mitigating combustible dust hazards, emphasizing the potential dangers posed by fine particles in specific environments, including the risk of fires, explosions, and safety hazards for personnel. Enhance your awareness and knowledge of combustible dust dangers by watching the Dust Busters Webinar, led by industry-leading experts in dust hazard prevention. The webinar covers essential topics such as understanding combustible dust explosions, conducting site dust hazard assessments, implementing mitigation strategies, and addressing frequently asked questions. Tailored for individuals in plant operations, the webinar is particularly relevant for those in processing facilities, manufacturing plants, and similar environments prone to generating combustible dust.
Nelson-Jameson is your premier destination for personalized laboratory furniture, cutting-edge equipment, and comprehensive design services, catering to both domestic and international laboratory facilities. Our collaborative approach enables us to meticulously strategize every aspect of your lab space, offering expert guidance on cabinets, countertops, fume hoods, sinks, balance tables, safety cabinets, and an extensive array of other laboratory essentials. With a commitment to building bespoke, adaptable systems, our focus is on optimizing laboratory spaces for diverse applications. Whether you require state-of-the-art lab furniture, specialized equipment, or a complete lab design overhaul, Nelson-Jameson is your trusted partner in creating efficient and functional laboratory environments. Contact us to get started today!
In April of this year, OSHA - Region V - WI published a Local Emphasis Program (LEP) established for the purpose of scheduling and conducting inspections within the Food Manufacturing Industry (click here for full details.)
The launch of the LEP allows for greater “outreach, education, training, and enforcement activities.” For many reading this, this specific LEP may not pertain to your facility. However, the rationale behind this special program is something that we can appreciate across the food industry. Reminders like this in our busy, hectic schedules can do a lot “to encourage employers to take steps to identify, reduce, and eliminate hazards associated with exposure to machine hazards during production activities, and off-shift sanitation, service, and maintenance tasks.”
Let’s face it, a food processing
