If you have ever wondered how regulations that keep food safe to consume came about, you may be surprised to learn the answer. In the early 1900s, an American chemist named Dr. Harvey Wiley brought a group of men together to willingly eat harmful substances included in their breakfast, lunch, and dinner. This group would later become known as the “Poison Squad”, and a book about the experiment with the same name was published in 2019. The experiment would ultimately lead to federal regulations being enforced in the United States with regards to food safety, including the forming of the.. READ MORE »
Exciting things are happening in Canada’s scientific community and, more specifically, in the realm of Canadian food science. A team of Canadian researchers have developed a revolutionary system that could help prevent millions of people across the globe from eating food that is contaminated with salmonella, preventing thousands of potentially fatal illnesses. If you’re considering enrolling in a food safety program, you could very well see the positive effects of SalFos during your career. Are you curious to learn more about SalFos? Read on to discover how this database could help save lives. What Students in Food Safety Courses Need.. READ MORE »
Between power outages, produce storage issues, and the various seasonal bugs floating around, the winter months can certainly cause a few issues for anyone working in the food service industry. That’s before even getting to the extra demands that the increased business during the holiday season typically brings. Food service professionals are run off their feet during the winter months, and safety concerns can sometimes take a back seat. Luckily, by utilizing their food handling training and focusing on potential problem areas, professionals working in the food safety industry don’t have to let their standard drop when the temperature does… READ MORE »
Getting an education is one thing, putting that knowledge to good use is another. AAPS students enrolled in our Food Technology, Safety and Quality diploma program are taking the opportunity to develop their skills by training with leaders in Food Safety and Quality Assurance. Implements Your Skills The hands-on training AAPS students receive is only a part of what prepares them for the workforce. AAPS’ close industry connections allow for some of the best co-op placements in the industry. These placements allow students to expand on their specialized knowledge in real food safety environments. Co-op Placements AAPS students have gained.. READ MORE »
Many people don’t realize that through cross-contamination, even vegetarians can contract food poisoning from animal-carried pathogens – as was the case with Listeria-tainted Sweet 2 Eat products.
Jack Decoster, the Iowa “Chicken King” faces felony charges in connection with the 2010 salmonella outbreak that sickened almost 2000 people and forced the recall of 500 million eggs. DeCoster and his son, Peter, have been indicted with fraud for misbranding eggs, and with the attempted bribery of a USDA official.
Is fresher always better? Advocates of the increasingly popular agri-food movement tell us to buy organic, protest GMOs, and always favour the least processed foods. All of this certainly sounds healthy – that is until you look closer at the science, which when it comes to raw milk, doesn’t always favour the farm-to-table theorists. What the science says Anyone who’s taken a food safety course will confirm that raw milk contains seriously harmful bacteria. Science-based evidence has revealed that unpasteurized milk plays host to an array of well-known invaders, such as Salmonella, E. coli, Listeria, and Campylobactor. These germs have.. READ MORE »
Is what’s good for the countertop good for the cold-cuts? One might argue that eliminating bacteria present on food preparation or processing surfaces is of little value when the food itself is already contaminated with salmonella or E. coli. That very reasoning prompted PURE Sciences Inc. to develop a new, direct-to-food application for its liquid disinfectant called SDC (silver dihydrogen citrate). Swift Acting, Long Lasting For years, SDC has been used to wipe down contact surfaces in restaurants and factories – part of a well-established food safety certification protocol. CEO of PURE Sciences, Hank Lambert says they’ve produced new concentrations.. READ MORE »
Anyone who has experienced a bout of food poisoning thinks twice about where they eat out. They peek into kitchens, scan dining rooms for cleanliness, scrutinize how often food handlers wash their hands… But, the reality is that danger often lurks behind closed doors and from a consumer perspective, it can be difficult to see the contamination coming. According to Health Canada, up to 4 million people suffer from foodborne illnesses every year. A recent CBC Marketplace investigation looked at some of Canada’s most popular restaurant chains, examining just how careful the professionals are when it comes to protecting the.. READ MORE »
The safety debate over food colouring is nothing new. Most of us recall the recent Kraft dinner debacle that resulted in a widespread crusade against the retailer’s use of yellow dye #5 – the chemical that puts the neon in the noodles. Clinical research has linked the dye, otherwise known as tartrazine to numerous health problems, including migraines, anxiety, blurred vision, and hyperactivity in children. Tartrazine is considered to be the most allergenic of the dyes – and consumers have learned to avoid its telltale yellow glow. But now, recent tests have focused scrutiny on a new potentially dangerous colourant… READ MORE »