RKE Technical Bulletin – June 2022
Sustainability Sustainability has become a mainstay in many vocabularies. It can be defined as “avoidance of the depletion of natural resources in order to maintain an ecological balance”, or “the ability to be maintained at a certain rate or level”, both apply to the food manufacturing industry. Whether it is sustaining agricultural commodities for raw […]
RKE Technical Bulletin – May 2022
Introduction to Cronobacter Cronobacter is not one of the top concerns in the food industry, however, there have been recent recalls of infant formula due to this naturally occurring germ. Cronobacter sakazakii is a germ found naturally in the environment. These germs can live in dry foods, such as Powdered infant formula, Powdered milk, Herbal […]
RKE Technical Bulletin – April 2022
Announced Vs. Unannounced Audits Audit ready all the time. Not too many things scream “a culture of food safety”, but unannounced audits are well on their way. Many, if not most, commercial food manufacturers and distribution centers voluntarily subscribe to third party audits such as those schemes benchmarked to the Global Food Safety Initiative (GFSI) […]
RKE Technical Bulletin – March 2022
Escherichia coli (E. coli) Not all Escherichia coli (E. coli) is created equal. E. Coli is naturally occurring and is a bacteria species that normally lives in the intestines of healthy people and animals. There have been more than 700 serotypes of E. coli identified. While most varieties of E. coli are harmless or cause […]
RKE Technical Bulletin – February 2022
Radiological Hazards in Food The FDA “Hazard Analysis and Risk-based Preventive Controls for Human Food” regulation, referred to as Preventive Controls for Human Food (PCHF), defines “Hazard” as “any biological, chemical (including radiological), or physical agent that has the potential to cause illness or injury.” The addition of radiological hazards shifted the methods of analyzing […]
RKE Technical Bulletin – January 2022
Introduction to Bacillus cereus Bacillus cereus is a toxin-producing anaerobic gram-positive bacterium. The bacteria are commonly found in the environment and can contaminate food. B. cereus can quickly multiply at room temperature with an abundantly present preformed toxin. This toxin can cause gastrointestinal illness when ingested, which is the commonly known manifestation of the disease. […]
RKE Technical Bulletin – December 2021
Is it GRAS? “GRAS” is an acronym for the phrase Generally Recognized As Safe. Under the Federal Food, Drug, and Cosmetic Act (the Act), any substance that is intentionally added to food is a food additive, that is subject to premarket review and approval by FDA, unless the substance is generally recognized, among qualified experts, […]
RKE Technical Bulletin – November 2021
Holiday Food Safety It is that time of year again! People gathering to share large meals with plenty of leftovers. It is also the time of year for increased cases of foodborne illnesses. Do not let a case of “food poisoning” ruin your holidays by following these tips. Separate: Keep raw meats, chicken, turkey, seafood, […]
RKE Technical Bulletin – October 2021
Order: Diptera There are around 30 orders of insects, more or less depending on how you break them down. One of the largest orders, with nearly 100,000 insects, is the order of Diptera. The Order Diptera (true flies) includes many common insects such as mosquitoes, midges, sand flies, blowflies, and the House Fly. The name […]
RKE Technical Bulletin – September 2021
Introduction to Clostridium Perfringens Have a touch of diarrhea and some stomach cramps several hours after finishing a meal? You may be suffering from a Clostridium Perfringens infection. Clostridium perfringens bacteria are one of the most common causes of foodborne illness (food poisoning). CDC estimates these bacteria cause nearly 1 million illnesses in the United […]
