Steve Ardagh’s Post

"Potential for Glove Risk Amplification via Direct Physical, Chemical, and Microbiological Contamination" published by Journal of Food Protection Anyone who utilizes disposable gloves in their process should read this article and understand the risks "bad" disposable gloves pose to your company, brand, employees, and customers. This review focuses on the potential direct physical, chemical, and microbiological contamination from disposable gloves when utilized in food environments, inclusive of the risks posed to food products as well as worker safety. Protect your company, brand, employees and customers with Eagle Protect PBC's third-party tested nitrile gloves: https://lnkd.in/ga5kCh9N Full Article: https://lnkd.in/gAk6A4j5

The wait is finally over! After a thorough peer review process, Elsevier's Journal of Food Protection has published, "Potential for Glove Risk Amplification via Direct Physical, Chemical, and Microbiological Contamination". This review focuses on the potential direct physical, chemical, and microbiological contamination from disposable gloves when utilized in food environments, inclusive of the risks posed to food products as well as worker safety. I highly recommend reviewing this detailed article to learn more about the potential risks from disposable nitrile and vinyl gloves. The Solution? Eagle Protect PBC's Third Party Tested Nitrile Gloves! 🧤 Delta Zero Gloves: https://lnkd.in/gjVvT4sy Full Article: https://lnkd.in/gRpg-xnk

Are you protected from this type of failure and recall? Last week, a recall resulted in hundreds of brands of canned coffee. According to FDA documents, “the low acid canned foods process for manufacturing the recalled products was not filed with FDA, as is required by regulation.” As producers of Low Acid Canned Foods, we must adhere to the LACF regulations to ensure the safety and quality of our products. It's not just about compliance; it's about protection. Having a Process Authority with expert knowledge is critical in safeguarding your organization from potential failures and recalls. While some companies choose to have internal process authorities, I have seen significant benefits to having an external process authority that can be consulted should the need arise. Please contact https://lnkd.in/eP6zeHQv for guidance on LACF, Failure and Recall Prevention. References: https://lnkd.in/eteE5dfp https://lnkd.in/e2AmexWR (Graphic) #FDA #Manningresource #recalls #clostridiumbotulinum #botulism #toxins

Are you protected from this type of failure and recall? Last week, a recall resulted in hundreds of brands of canned coffee. According to FDA documents, “the low acid canned foods process for manufacturing the recalled products was not filed with FDA, as is required by regulation.” As producers of Low Acid Canned Foods, we must adhere to the LACF regulations to ensure the safety and quality of our products. It's not just about compliance; it's about protection. Having a Process Authority with expert knowledge is critical in safeguarding your organization from potential failures and recalls. While some companies choose to have internal process authorities, I have seen significant benefits to having an external process authority that can be consulted should the need arise. Please contact https://lnkd.in/eXJSgXXs for guidance on LACF, Failure and Recall Prevention. References: https://lnkd.in/e-EY7J6i https://lnkd.in/ejvpeqqB (Graphic) #FDA #Manningresource #recalls #clostridiumbotulinum #botulism #toxins

A Plate that you can count on, Aerobic Plate Count (APC) Overview 🧫 The Aerobic Plate Count (APC) provides an essential metric for determining microbial load in food products, measuring the presence of aerobic bacteria as an indicator of overall quality and hygiene. This versatile and widely accepted method assesses various food types, ensuring they meet safety standards and providing insights into contamination risks. Detailed procedures for determining the APC of foods have been developed by the Association of Official Analytical Chemists (AOAC INTERNATIONAL) and the American Public Health Association (American Public Health Association). By tracking APC levels, food producers can identify and reduce contamination, helping maintain food quality and extend shelf life. Key Takeaways: - Indicator of Quality🏷️: APC measures the presence of aerobic bacteria, an indicator of hygiene, handling, and storage conditions in food products. - Widespread Application📋: Used across the food industry, APC testing helps in the standard assessment of meats, dairy, seafood, produce, and more. - Critical to Shelf Life⏳: Higher aerobic counts can lead to spoilage, affecting a product’s shelf life and quality. Compact Dry’s Contribution: Validated APC Testing Solution Compact Dry TC, a ready-to-use dehydrated culture media for microbial counting, adds significant value to the APC testing landscape by offering a validated, efficient approach. Its effectiveness has been recognized by the AOAC Research Institute’s Performance Tested MethodsSM Program, which compared it with AOAC Official MethodSM 966.23 for total viable counts in various raw meat products. Compact Dry TC’s versatility was further demonstrated through matrix extensions comparing it to ISO 4833:2003 in other food matrices, including cooked chicken, fresh pre-washed shredded iceberg lettuce, frozen cod filets, instant nonfat dry milk, and pasteurized 2% milk. Additionally, in 2020, Compact Dry TC received matrix extensions for raw chicken breast and raw ground beef, allowing enumeration at 24 and 48 hours. This extension aligns with the FSIS MLG 3.02, offering a faster, more adaptable approach for raw poultry and beef products while maintaining high accuracy. For more information about Compact Dry check out Advanced Food Diagnostics.

At Cosmomed S.A., we prioritize safety and hygiene across all sectors we serve, including the food industry. Today, we want to shed light on why blue disposable gloves are the preferred choice for food contact according to HACCP (Hazard Analysis Critical Control Points) guidelines. 🔹 Visibility matters: Blue is not a natural color in food, which means if a glove tears or a piece of it accidentally gets into the food, it can be easily identified and removed, preventing any possible contamination. But why nitrile? Let’s dive into why nitrile examination gloves are the superior choice for food contact: ✅ Improved Chemical Resistance: Nitrile gloves offer improved resistance to oils, fats, and chemicals commonly found in food environments, reducing the risk of contamination. ✅ Hypoallergenic: Unlike latex gloves, nitrile is a synthetic rubber that is less likely to cause allergic reactions, making it a safer option for both workers and consumers. ✅ Strength and Flexibility: Nitrile gloves are incredibly durable and puncture-resistant while maintaining excellent flexibility and tactile sensitivity. Implementing the right protective gear in food handling can significantly enhance food safety and quality. Choose Cosmomed S.A. for reliable, high-quality nitrile examination gloves that meet HACCP standards. Cosmomed S.A. offers a diverse portfolio of more than 15 different nitrile products to choose from, ensuring a variety of options to meet your specific needs. #FoodSafety #HACCP #NitrileGloves #FoodIndustry #Hygiene #DisposableGloves #Cosmomed

GHP stands for Good Hygiene Practice..... It is a set of guidelines and standards related to hygiene and sanitation that apply to a broad range of industries including food, pharmaceuticals, medical devices, and cosmetics. GHP aims to promote a hygienic environment throughout the production process and minimize the risk of contamination. This includes the proper handling of raw materials, personal hygiene of employees, cleaning and sanitation of equipment and facilities, and pest control. GHP also includes proper storage and transportation practices to prevent contamination and maintain the quality and safety of products. Companies that follow GHP guidelines are more likely to produce high-quality products that are safe for consumers and workers. GHP is often used in conjunction with other quality standards such as HACCP and GMP.

FDA Finally Bans Red Dye No. 3 in Food and Drugs—35 Years After Banning It in Cosmetics In 1990, the FDA prohibited Red Dye No. 3 in cosmetics due to its links to cancer. Yet, for 35 years, this same petroleum-based additive remained in food and ingested medications—products people consume daily. Why did it take so long for the FDA to act? The answer lies in regulatory loopholes and conflicts of interest between the food industry and government agencies. Despite scientific concerns, it took decades for this harmful substance to be fully removed from consumer products. This decision is a long-overdue step toward better food safety regulations. But it raises an important question: How many other harmful additives are still in our food today? The answer: lots more so much more work to do. #FoodSafety #Regulation #FDA #RedDyeNo3 #PublicHealth #ConsumerProtection

Recalls initiated due to Allergens could be minimized with a robust packaging verification process. A recent recall occurred after a product containing walnuts was distributed in packaging that failed to declare the allergen, highlighting how minor oversights can lead to significant risks and costly recalls. Ensuring labels accurately reflect the product’s ingredients is essential for both compliance and consumer safety. Allergens, in particular, pose a severe threat when not properly communicated. Preventing these risks requires a multi-phased approach, starting at the design phase and continuing through manufacturing and packaging. Make package verification a priority—it’s more than compliance; it’s about building and maintaining consumer trust. #FoodSafety #RecallPrevention #PackagingVerification #ConsumerTrust #AllergenManagement #Manufacturing #FoodIndustry

Did you know how many resources are consumed to produce a single carton of nitrile gloves (1,000 pieces)? The numbers might surprise you! With outdated production techniques, to meet the quality standards of EN455, ASTM6319, and food safety regulations such as EU Food Regulation 1935/2004 & EU No.10/2011, Federal Legislation CFR US FDA 21CFR 177.2600, each carton of gloves requires over 20kg of coal and more than 200 liters of water. This highlights the critical importance of adopting advanced manufacturing technologies to significantly reduce water and coal consumption, contributing to environmental protection and promoting sustainable development.