EFresh our proprietary technology electrically illustrates the cell membranes of the fish. When the fish is frozen the cell membranes burst and the measured value changes along with the flavor.
If we knew the fish was peviously frozen it could be prepared sauced or in a casserole as opposed to a stand-alone entree.
We have to stop this fraud, charging us for fresh when it was previously frozen. Share your stories with us and let’s see if we can get the grocers attention.
Thank you,
Cheers!
Michaeal
IPGDx
Few of us probably sufficiently ascribe the quality of our diet to our basic state of health.
And so as 2010 unfolds, take time to consider the fundamentals of your diet and the critical food safety issue it represents. Contaminated foods can certainly result in very serious illness, but a good diet can help ensure long-term health.
Nearly 80 percent of all salt consumed is added to foods before they are sold.
The American Meat Institute, which has published a fact sheet on the health and safety benefits of salt say it has “been active in the draft target process, participating in numerous webinars and meetings during the past several months, specifically addressing the proposed meat food category definitions, sodium reduction targets, the need for sodium functionality in meat products and food safety concerns.”
]]>Russia joins the European Union in prohibiting the use of chlorine as an anti-microbial treatment in poultry production, which is commonly used in the United States.
American poultry exports to Russia are the biggest component of U.S. agricultural exports to the former Soviet Union.
]]>The EFresh® device applies an advanced clinical medical technology to objectively and accurately assess and report
1. Food Freshness and Palatability.
2. Meat tenderness (Beef tenderness and determine optimal aging).
3. Spoilt Food (Unsafe food).
Use of EFresh® provides an objective proof of quality and a unique opportunity to further distinguish your brand and build better customer relationships.
Check out the Flash Demo
]]>“School meals programs abide by some of the toughest food safety standards in the industry, and our superior food safety record reflects that fact” said SNA president Dora Rivas, who also serves as the executive director of Food and Child Nutrition Services for the Dallas Independent School District in Texas.
According to SNA, “Schools have implemented food safety programs based on national HACCP (Hazard Analysis and Critical Control Point) principles to identify and eliminate school food safety hazards at every step–from purchasing and receiving, to storing, preparing, and holding.”
“School nutrition professionals diligently monitor and maintain their food safety procedures and training, and we welcome the assistance of state and local health departments in ensuring the meals we serve to school children are safe and wholesome,” said Rivas.
Source: Food Safety News
]]>An estimated 76 million Americans are sickened as a result of food borne illness each year, more than 300,000 are hospitalized and 5,000 die, according to the Centers for Disease Control and Prevention.
]]>Check out the Slideshare Presentation
“USDA’s Food Safety and Inspection Service is committed to providing assistance to businesses of all sizes that provide American consumers with access to a safe and healthy food supply,” said Deputy Under Secretary (and acting Under Secretary) for Food Safety, Jerold Mande. “The small plant help-desk will help the development of small, local producers by offering a one-stop shop for questions about how to make sure their meat, poultry, and processed egg products are safe, wholesome and properly labeled.”
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