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Feature Articles
Here you can find our growing collection of Food Safety Watch feature articles. Feature articles cover a broader range of topics than our fact-sheets and are less formal in structure and style. Over the coming months we will be writing from a food industry perspective about topics that we think will interest, or concern, our visitors. We will be focusing particularly on new and emerging issues for the industry and if there is a topic that you would like to see a feature on, please let us know.
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SOMETHING IN THE AIR - techniques for monitoring airborne microorganisms
Richard Lawley
Controlling levels of microbial contamination in the air around sensitive processing and packing operations has become an increasingly important part of hygienic food manufacturing in recent years. Despite this, the methods routinely used for monitoring the microbiological quality of the air in food factories have lagged behind those available for other applications. . . . more
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A REVOLUTION IN THE MICROBIOLOGY LABORATORY
Richard Lawley
Until comparatively recently, the tools available to the food microbiologist were antiquated in comparison with those at the disposal of analytical chemistry and other disciplines. After a long wait, the revolution in molecular biology that has already changed other branches of microbiology beyond recognition is set to propel food microbiology into the twenty-first century. . . . more
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SALAD DAYS (Part II) - an investigation into the microbiological safety of prepared salads
Richard Lawley
Food poisoning outbreaks caused by leafy green salad vegetables, such as lettuce and spinach, have been making food safety headlines on a regular basis over the last few years, especially in the USA. In the second part of this two-part feature, we look at how contamination occurs, how it can be controlled and some of the latest research on the interactions between pathogenic bacteria and plants. . . . more
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SALAD DAYS - an investigation into the microbiological safety of prepared salads
Richard Lawley
Food poisoning outbreaks caused by fresh salad vegetables have been making food safety headlines on a regular basis over the last few years, especially in the USA. But is a developing reputation as a high-risk sector really deserved? In the first part of this two-part feature, we look at some of the facts and figures and try to put the issue into perspective. . . . more
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FOOD IRRADIATION - The Lost Technology
Richard Lawley
The potential of ionising radiation to destroy harmful microorganisms in foods was realised a long time ago, but it is still little used by industry. This article looks at the history of the technology and asks whether it could be the solution to some enduring food safety problems. . . . more
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BIOFILMS ADD NEW DIMENSIONS TO FOOD MICROBIOLOGY
Richard Lawley - June 2008
New microscopy techniques are revealing the remarkably complex microbial communities that exist within biofilms. This feature looks at the the implications for food microbiology and for food processors. . . . more
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Clostridium difficile - a food safety hazard?
Richard Lawley
The bacterium Clostridium difficile is regularly in the news, but until very recently, not in relation to food. This Briefing Note looks at the case for considering Cl. difficile as a potential cause of foodborne disease. . . . more
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HYGIENE BY DESIGN
Richard Lawley - September 2007
Contaminated food processing equipment has been responsible for a number of major food poisoning outbreaks over the years, not to mention innumerable cases of product spoilage and quality defects. In some cases these events are the result of a failure to maintain, clean, or operate the equipment hygienically, but in others the fault can be found in the basic design of the equipment itself. . . . more
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PROCESSING CONTAMINANTS BACK IN THE SPOTLIGHT
Richard Lawley
Ever since the discovery in 2002 that the potential carcinogen acrylamide could be produced in certain heat-processed foods, attention has been focused on chemical contaminants that can be generated d . . . more
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LISTERIA - THE STORY SO FAR
Richard Lawley
There can be very few food industry professionals today who are not aware of the danger of Listeria in foods. In 2007, control of Listeria is a legal requirement in many countries and cleaning and hyg . . . more
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CAMPYLOBACTER TAKES OVER AS NUMBER ONE
Richard Lawley
A recent report published by EFSA reveals that in 2005 Campylobacter overtook Salmonella as the main cause of food poisoning in Europe. What is it about this comparatively little known bacterium that . . . more
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