Technology-the ROI driver for Food and Beverages Industry
Supporting Your Configuration Management Effectively
A Report from the Front: Transforming IT to Enable Business Strategy
Seizing Technology Opportunities: A Recipe for Food and Beverage IT
Patrick Dolan, National Managing Partner - Market Development & National Line of Business Leader, KPMG LLP
Innovation in the Realm of Food and Beverages
Manuel Alcalá, VP Pan American Sales, SMurfit Kappa
Building an Era of Eco-Friendly Food Production Process
Diane B Holdorf, Chief Sustainability Officer, Kellogg Company
The Year Ahead: Digital Shall Become a Table Stake in CX
Hrishi Talwar, Vice President, Digital Identity and Mobile Products, Equifax
Thank you for Subscribing to CIO Applications Weekly Brief
Making Sense of Food Safety
FREMONT, CA: Food safety regulations are progressively pressuring farmers to eliminate hedgerows, ponds and other natural habitats from farms to keep wildlife and livestock carrying pathogenic substances away. At the cost of biodiversity, this could come. New research promotes the existence of dung beetles and soil bacteria in farms as they suppress E naturally. Before propagating to people, coli and other damaging pathogens. An entirely new study published in the Journal of Applied Ecology allows dung beetles and soil bacteria to exist in farms as they naturally repress E. Before spreading to people, coli and other harmful pathogens. Wild and domesticated feces of pigs have been known to contaminate field produce, leading to diseases caused by food. In particular, wild or feral pigs pose a risk of moving around pathogens as farmers are unable to control where or when these large animals may appear. The organic farms seemed to attract a variety of species of dung beetles that were most effective at keeping foodborne pathogens at bay. A less dominant and unexpectedly introduced species outweighed the number of local dung beetles on traditional fields and those surrounded by pastureland.
Organic farms usually nurtured species of dung beetles that eliminated the feces faster than traditional farms had seen. Nature has a ' clean-up crew ' of dung beetles and bacteria that appears to remove waste and the pathogens in it rapidly. So, encouraging these beneficial insects and microbes might be better.
The retail food community works hard to train and demonstrate proper food safety practices within their stores to customers. Retail enterprises employees wear hair nets. They properly wash their hands; they use a food thermometer to ensure raw meat and poultry products are cooked to safe internal temperatures and always clean and sanitize their work stations. Ninety-three percent of shoppers trust their grocery store to ensure the food they purchase is secure.
To advance food safety awareness, cooking programs and recipe books must actively demonstrate and educate best practices to their audiences. Since retailers abide by strong food safety practices every day and serve as committed community leaders, we must begin to form stronger partnerships with influencers to help protect our customers from foodborne illness when they prepare food in their homes. By consistently sharing clean, cook, separate and chill messages with their customers, the company can build a community that helps bring food safety to mainstream culture. How to educate customers effectively in their homes about food safety practices. Because food safety matters, we need to engage everyone in modeling proper food preparation and hand hygiene practices, from consumers to chefs – together we can create a safer world.