Dr. Brian Nummer PhD

FOOD-SAFETY.GURU

Author: bnummer

Vegetable meat cure

Some chefs and retailers are turning to “natural” sources of nitrate or nitrite when curing meats.  The most common reason is to retain a claim of “natural” or preservative-free. Traditional nitrite or nitrate salt mixtures (pink salts) are food additives and preservatives that were chemically synthesized. Some vegetable extracts such as celery juice powder contain […]

TTIs for food safety

TTIs are time-temperature integrators.  They generally consist of a very specific dye that moves along a path based on both temperature and time.  In food safety, they can function as monitors of times and temperatures in instances where temperature dataloggers cannot.  The prime example is in consumer packaging. The rapid development of mail order food […]

High temperature datalogger

Here is an example of a fully submersible high temperature datalogger.  Because it will function under pressure and at temperatures well above 212F; it can be used for monitoring and verification of high temperature processes such as low acid canning.  For example, in low acid canning a retort or pressure canner will get to 10-15 […]

Food Code Restriction and Exclusion for Ill Employees

The US FDA model Food Code states in 2-201.11: Proper management of a food establishment operation begins with employing healthy people and instituting a system of identifying employees who present a risk of transmitting foodborne pathogens to food or to other employees. The person in charge is responsible for ensuring all food employees and conditional […]