In an age of virtual-first education, hands-on experiences have taken on even greater meaning. As universities prepare to bring back students for the next semester, many educators are searching for ways to add practical, in-person experiences to their syllabi. One Marquette University adjunct professor did just that—at no cost to his university thanks to a … Continue reading “Advancing the future of microbiology, one classroom at a time.”
Most of us clean with the intention of eliminating bacteria. While that seems like a simple goal, the science is a bit more complicated—especially in settings like food manufacturing facilities. Food processing equipment needs to be clean and bacteria-free to ensure food products are safe to eat. One way the food industry confirms that cleaning … Continue reading “Why keeping bacteria alive longer actually helps improve food safety: a conversation with a 3M inventor.”
As the economy works to bounce back from the effects of an ongoing pandemic, some businesses are struggling to staff up. Across the country, many store hours are limited, or service is slow. “Now hiring” signs decorate business windows, while other storefronts remain closed indefinitely as they search for willing workers. This labor shortage seems to be hitting all industries, including food manufacturing. If your lab or facility is short … Continue reading “Building efficiencies to help combat labor shortages”
Pathogenic organisms like Salmonella, Campylobacter and Listeria monocytogenes represent food safety hazards and public health threats. Other microorganisms are involved in spoilage, quality issues and reduced shelf life. In a 3M-sponsored webinar on December 2, experts from Iowa State University and University of Wisconsin-River Falls will investigate major pathogens in meat and the public health burden of foodborne illness outbreaks involving these pathogens. Speakers James Dickson, Ph.D., and Purnendu C. Vasavada, … Continue reading “Explore the role of microorganisms in the safety, quality and shelf life of meat and meat products.”
3M Food Safety is committed to advancing food safety by sharing our thought leadership through learning events and publications. One such effort, a global food safety culture webinar series conducted in partnership with Food Safety Magazine, recently concluded with an hour-long episode on the Food Safety Matters podcast. Listen to the episode to hear host Barbara VanRenterghem interview Jonathan Walsh, 3M Food Safety, … Continue reading “Food Safety Matters podcast episode wraps up food safety culture webinar series”
It’s easy to think that meal preparation starts with a grocery list, a new recipe, or a glance in the pantry. But long before we plan a meal, swing by the deli, or pick up a carton of milk, YOU – our food safety experts – are hard at work. Before the vegetables are roasted, … Continue reading “Gratitude (for you). It’s what’s on the menu.”
The 3M™ Petrifilm™ Plate Reader Advanced can help increase a laboratory’s productivity and may support continuous improvement by freeing technicians to do more value-added tasks. Food safety laboratories are challenged each day to quickly meet their testing goals and help reduce delays in shipping food to market for consumers. In addition to supporting consumer safety, these teams of food safety professionals are also responsible for testing the quality of manufactured food to ensure it meets regulatory requirements and product … Continue reading “Achieving Faster Colony Counting for Food Safety Quality Indicator Testing.”
When folks gather around the grill to spend some welcome relaxation time with family and friends, food becomes the centerpiece of a shared experience. How do you make sure you’re keeping those you care for safe at the table? Cari Lingle, 3M Food Safety microbiologist, puts eight commonly-debated food arguments to the test. Does the “five-second … Continue reading “Picnics and food safety: putting age-old arguments to rest”
As some areas of the country and world begin to open back up pending the recovery from COVID-19, many facilities are experiencing increased demand. We’re also heading into harvest season, which can bring additional volume increase. With these demand evolutions in mind, some food manufacturing facilities are evaluating the effectiveness of their cleaning and sanitation operations. To both meet regulations and support overall food safety and quality, facilities sometimes strive for a robust hygiene monitoring … Continue reading “Experiencing increased volume in your facility? This study on effective cleaning and sanitation might help.”
You may be asking yourself if it would be better to keep your food safety lab in-house or if it’s time to start outsourcing your testing. There isn’t one simple answer to this dilemma, except the classic “it depends.” It depends on the test volume. It depends on the costs associated with executing the tests required. It depends … Continue reading “Food safety testing: when to consider outsourcing”
