Though moisture content has purpose as a standard of identity, water activity can be more effective in evaluating moisture in grain and flour to provide a consistently stable product
Articles by Candace Mitchell
Updating Use of Glazing in the Frozen Seafood Industry
The use of glazing in the frozen seafood industry should be updated to bring new benefits to products and consumers
Emerging Technologies for Employee Development
Food retail and service companies need to develop a strategy for digital training to keep up with shortening attention spans and communication trends
Keeping Pests Out of the Loading Dock
Steps on getting a complete seal at the loading dock to help protect against potential hazards
Controlling Pesky Birds in Commercial Food Facilities
Because bird droppings can contaminate food, as well as damage structures, certain species of birds are considered serious nuisance pests
A Plan of Attack Against Stored Product Insects
Any business that handles cereals, grains, or dried food is at risk from stored product pests damaging and contaminating products
How Regulation and Certification Are Helping to Protect Organic Integrity
Regulatory programs and certification processes help ensure consistent, uniform standards for organically produced agricultural products
Key Factors to Look for When Choosing a Pest Control Professional
Key factors to look for when selecting a pest professional who can implement risk-based preventive strategies
Can Municipal Water Regulations Prevent Cross-Contamination?
Microbial contaminants could be in water that passes all EPA drinking standards, causing food plants to unknowingly incorporate contaminated water into their products
Choosing Hygienic Flooring for Your Food and Beverage Facility
Failing to choose right floor system can have a long list of unwanted consequences, especially as a cracked, porous, or failing finish can become a prime site for unsanitary bacteria buildup