MadgeTech Highlights Food Safety Month

Make your HACCP Plan!

food_safetyOnline — Since 1994, September has been National Food Safety Month in the United States.

Each year, September is used as a time to increase awareness and provide training in hopes of reducing the number of people made sick by foodborne pathogens.

According to the Centers for Disease Control and Prevention (CDC), foodborne pathogens lead to 48 million cases of sickness, 128,000 hospitalizations, and 3,000 deaths per year in the United States.

Two to three percent of those cases of sickness lead to long-term health complications, such as reactive arthritis, meningitis, kidney failure, or Guillain-Barre syndrome.

In 2015 alone, there were 897 confirmed outbreaks of foodborne illness throughout the United States. Continue reading

MadgeTech CF200 Data Logger Canning Fixture for Food Processors

Online — MadgeTech is excited to announce the release of the new, versatile CF200 canning fixture, designed to help food processors and manufacturers comply with FDA regulations.

The CF200 is ideal for securing a variety of data logger probe sizes and styles used to monitor internal can and container temperatures for a wide range of foods, validating the product is free of microorganisms and ready to eat.

Law requires canned food be heated to 121 °C (250 °F) to destroy microorganisms and inactivate enzymes, then vacuumed sealed to prevent any bacteria from getting in.

According to the USDA, this process allows high-acid canned foods (fruits, tomatoes) to be stored for up to 1 ½ years, and low-acid canned good (vegetables, meat, fish) up to 5 years. Continue reading

Thermal infrared imaging technology in the dairy industry

Agricam’s CaDDI Mastitis

Online  —  Swedish company Agricam has developed a thermal infrared imaging based product that  then say can directly detect the potential signs of mastitis in dairy cows earlier than traditional methods.

During February 2016 Agricam’s clients have increased both milk yield and quality (cell count) with impressive results. Continue reading

Nut Roasters' Reliance on Data Loggers

Roasting, blanching & steam reduce potential contamination

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Online — Nuts are considered a healthy snack, but whether they grow in the ground or on trees, there’s always the risk for contamination.

Following Salmonella outbreaks in 2001 and 2004, almonds are required to be pasteurized, which has other nut processors taking precautionary steps to ensure their product doesn’t lead to the next outbreak.

To maintain the taste and crunch we expect from our favorite nut, processors often turn to roasting, blanching or steam to reduce any potential contamination without the use of chemicals.

For dry roasting processes, nuts are continuously conveyed through a roaster with heated air applied above and below the product bed.

Typically, peanuts are exposed to temperatures of 300 °F for 25 minutes, then stored in stainless steel bins in an isolated area to protect them from any contaminants.

The bed depth, time and temperature are monitored throughout the roasting process. Continue reading

I-Plug-PDF for Food & Beverage Cold Chain Validation

Compact Data Logger for Affordable Temperature Monitoring

ECCS I-plug PDF temperature data logger

ECCS I-plug PDF temperature data logger

CHESTERLAND O, USA — The Food & Beverage industry is increasingly turning to temperature recorders as an affordable way to prove best practices and product quality.

Now CAS DataLoggers and Swiss manufacturer ECCS introduce the new I-Plug-PDF Single Use Temperature Data Logger.

Read more on CAS Datalogger’s new Cold Chain Datalogger page.

The I-Plug-PDF logger monitors the temperature of its environment at a Temperature range of -40 °C to +65 °C.

The logger takes measurements at an accuracy of ±0.3 °C and resolution of 0.1 °C. Continue reading