When the levees in New Orleans broke on that ill-fated day in late August, it was the beginning of what can be considered the Armageddon of natural disasters. Three hurricanes later, victims and federal agencies dig out from a mess that many in the food industry won’t soon forget.
By Mark A. DeSorbo
A study investigating the survival of Listeria monocytogenes at freezer temperatures (-20ºC) on the surface of ready-to-eat (RTE) meat products.
By Richelle L. Beverly and Marlene E. Janes
Process water conservation, treatment and recycling minimize consumption at a
Fort Collins, Colo. micro-brewery. New Belgium Brewing Co. reuses much of its process water for evaporative cooling, cleaning, and landscape purposes.
By Mandy Miller
The figures speaks for themselves, and according to federal agencies, over 76 million people contract a foodborne illness in the United States each year, and this results in over 5,000 deaths per year.
BY Michael C. Bushaw
First it was Katrina, and then came Rita, and both hurricanes made for perhaps one of the worst we have ever seen for natural disasters.
by Henry C. Carsberg, P.S.
