Food Safety Trends PH

24/12/2024

As we celebrate this joyous season, we are grateful for all we have achieved together and for our shared commitment to advancing food, feed, and water safety in the Philippines.

Wishing you a wonderful holiday season and looking forward to even greater accomplishments in the coming year as we work toward accomplishments in the coming year as we work toward a safer and healthier future.

Thank you for your unwavering support and partnership!

23/12/2024

The Wait is Over! Food Safety Trends Philippines Magazine Volume 11 is Here!

Recognized as a trusted resource for thousands of food safety professionals, industry leaders, professors, and students across the Philippines, FSTM Volume 11 is now ready to deliver the latest insights on water safety and food safety to your heart’s content. This year's theme is:
"IS YOUR WATER SAFE? THINK AGAIN! Clean Water: An Essential Component of Food Safety."

WHAT'S INSIDE FSTM VOLUME 11?

Cover Story: Explore the critical role of water quality in food safety across the supply chain—from agriculture and food processing to home consumption. This feature highlights best practices, regulatory standards, and future innovations in water safety and monitoring.

KEY FEATURES AND TOPICS:

- E. coli and Coliform Contamination:
Understand their prevalence, contributing factors, health and economic impacts, and practical solutions.

- Smart Technologies: Learn about advanced tools for pathogen detection, water and wastewater safety analysis, and hygiene and sanitation monitoring.

- Generative AI in Food Systems: Dr. Manny Garcia discusses how generative AI is transforming food systems, including its applications, benefits, and potential challenges in improving food production, safety, and sustainability.

- Global Water Challenges: Discover innovative solutions for water conservation, flood resilience, and advanced monitoring technologies.

- Additional Features: Read about key water and food safety issues, including the impact of microplastics in the food chain, Good distribution practices, Ice safety, and the evolving food safety landscape in response to post-pandemic consumer habits and sanitation needs.

SPOTLIGHT:

- Maynilad, DENR, and PCAPI: Learn about their water monitoring practices, programs, and contributions to public health.

- Glenwood Technologies & PAWD: Celebrating decades of advancing food, water, and feed safety in the Philippines.

- Filipino Advocate Highlight: A special feature on Engr. Rodrigo Duque and his advocacy for clean water.

So what are you waiting for? Don’t get left behind! Get your copy now and start binge-reading!

To request a printed copy, subscribe to this link: http://rebrand.ly/fstmsubscription

For a digital copy, purchase it using your PayPal account here: http://fstm.glenwood.ph/books/cmdi/

For advertising and subscription inquiries, contact (+632) 8.470.2325 or email [email protected].

23/12/2024

The Wait is Over! Food Safety Trends Philippines Magazine Volume 11 is Here!

Recognized as a trusted resource for thousands of food safety professionals, industry leaders, professors, and students across the Philippines, FSTM Volume 11 is now ready to deliver the latest insights on water safety and food safety to your heart’s content. This year's theme is:
"IS YOUR WATER SAFE? THINK AGAIN! Clean Water: An Essential Component of Food Safety."

WHAT'S INSIDE FSTM VOLUME 11?

Cover Story: Explore the critical role of water quality in food safety across the supply chain—from agriculture and food processing to home consumption. This feature highlights best practices, regulatory standards, and future innovations in water safety and monitoring.

KEY FEATURES AND TOPICS:

- E. coli and Coliform Contamination:
Understand their prevalence, contributing factors, health and economic impacts, and practical solutions.

- Smart Technologies: Learn about advanced tools for pathogen detection, water and wastewater safety analysis, and hygiene and sanitation monitoring.

- Generative AI in Food Systems: Dr. Manny Garcia discusses how generative AI is transforming food systems, including its applications, benefits, and potential challenges in improving food production, safety, and sustainability.

- Global Water Challenges: Discover innovative solutions for water conservation, flood resilience, and advanced monitoring technologies.

- Additional Features: Read about key water and food safety issues, including the impact of microplastics in the food chain, Good distribution practices, Ice safety, and the evolving food safety landscape in response to post-pandemic consumer habits and sanitation needs.

SPOTLIGHT:

- Maynilad, DENR, and PCAPI: Learn about their water monitoring practices, programs, and contributions to public health.

- Glenwood Technologies & PAWD: Celebrating decades of advancing food, water, and feed safety in the Philippines.

- Filipino Advocate Highlight: A special feature on Engr. Rodrigo Duque and his advocacy for clean water.

So what are you waiting for? Don’t get left behind! Get your copy now and start binge-reading!

To request a printed copy, subscribe to this link: http://rebrand.ly/fstmsubscription

For a digital copy, purchase it using your PayPal account here: http://fstm.glenwood.ph/books/cmdi/

For advertising and subscription inquiries, contact (+632) 8.470.2325 or email [email protected].

23/12/2024

It’s almost time for Christmas Noche Buena, and we’re all looking forward to enjoying our favorite dishes, especially the sumptuous sweet and salty “hamon.” However, before indulging in your favorite hamon, keep in mind that these hams vary in preparation and cooking requirements, as well as specific food safety guidelines.

Here are some tips from the United States Department of Agriculture (USDA) to help you prepare ham successfully—and safely:

1.) Hams are either ready to eat or ready to cook. For hams that require cooking, check the label for safe handling and cooking instructions.

2.) Always wash and dry your hands before preparing or handling ham. Use clean utensils, and ensure that any surfaces the ham touches, such as counters and serving platters, are clean as well.

3.) Cooked vacuum-packed hams, canned hams, and spiral-cut cooked hams can be eaten cold. If you’d like to warm them, heat the slices in the oven until they reach an internal temperature of 60 °C, as measured with a food thermometer. For cooked hams repackaged outside the processing plant or leftover cooked ham, heat the slices to 73.88 °C.

4.) Foodborne pathogens associated with ham include Escherichia coli, Salmonella, Staphylococcus aureus, and Listeria monocytogenes. These pathogens can be destroyed through proper handling and cooking to an internal temperature of 60 °C.

5.) Discard any ham left at room temperature for extended periods to ensure safety. Do not mix old and new hams together.

Enjoy your Noche Buena feast with the peace of mind that comes from knowing your hamon is prepared safely—because nothing makes the holidays brighter than delicious food shared with loved ones!

20/12/2024

Glenwood Technologies International, Inc. recently conducted a heartwarming 2-day outreach program held on November 26 and 27, 2024, at Hospicio de San Jose, a Roman Catholic welfare institution in the City of Manila, and at Kanlungan ni Maria, a home for the elderly where Christ's values are lived, with Mary as Mother and Model. These visits were dedicated to bringing warmth, joy, and care to the children and elderly, embodying the company’s commitment to compassion and community service.

The first day at Hospicio de San Jose was filled with vibrant energy, laughter, and music. The children’s faces lit up with joy as they participated in exciting games energetically, and received thoughtful gifts. It was a heartwarming day, a beautiful reminder of the power of kindness and the joy that comes from sharing moments of happiness with children.

The second day at Kanlungan ni Maria, was a deeply moving experience, focused on honorary and uplifting the elderly. Upon arrival, Glenwood team was greeted with warm smiles and open hearts, setting the tone for a day with meaningful interactions. The elderly residents shared nostalgic songs from their youth, filling the room with melodies that evoked cherished memories and a profound sense of connection. It was an emotional moment that bridged generations and connected people of all ages.

This outreach program was more than just an act of giving—it was a celebration of hope, faith, and humanity. It highlighted how even the simplest gestures can create ripples of positivity and inspire hope in the hearts of many. Glenwood Technologies International, Inc., remains committed to fostering a culture of compassion and making a difference, one heartfelt moment at a time.

17/12/2024

6 Days to Go – Are You Ready?

Food Safety Trends Philippines Magazine Volume 11 is almost here!

Stay updated with the latest trends, expert tips, best practices, inspiring stories, and more. Don’t miss out!

Pre-order your copy now by emailing us at [email protected].

12/12/2024

Microwave ovens have been playing an important role in food preparation since their creation in the 20th century. To make sure food is safely prepared, special care must be taken when cooking or reheating. Microwave ovens, even those that have turntables, can cook food unevenly and leave "cold spots" where bacteria can survive. Bacteria can only be killed and food can only be kept safe when foods are heated to a safe internal temperature.
The US Department of Agriculture - Food Safety and Inspection Service (USDA FSIS) has recommendations when using your microwave for defrosting and reheating food.

WHEN DEFROSTING:
-Remove food from its packaging. Do not use foam trays and plastic wraps, as they are not heat stable at high temperatures.
-Rotate and turn food upside down where possible.
-Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven.

WHEN REHEATING:
-Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
-Heat ready-to-eat foods (e.g. luncheon meats, fully cooked ham) until steaming hot.
-Allow standing time after reheating foods. Use a clean food thermometer to check that food has reached 74 °C.

WHEN CLEANING:
-Remove spatters and spills, as they occur to avoid dried food residue.
-Wipe with a soft cloth or clean paper towel dampened with warm water.
-For heavier soil, use baking soda, a mild soap, or dishwashing liquid.
-Do not use steel wool, scouring pads, abrasive cleaners, or oven cleaners.
-To remove food odors or loosen baked-on food residue, mix 6 tablespoons of baking soda or 1/2 cup lemon juice with one cup of water in a microwave-safe glass measure. Microwave the mixture until it boils, then leave the mixture without opening the microwave door until the mixture cools. Wipe the surfaces with a soft cloth or paper towel.

Reference: US Department of Agriculture - Food Safety and Inspection Service (USDA FSIS)

09/12/2024

Glenwood Technologies joins the Shimadzu Distributors' Meeting 2024 in Thailand: CompactDry™ Leads the Way in Global Microbiological Testing

Glenwood Technologies participated in the Shimadzu Distributors Meeting 2024 held in Bangkok, Thailand, last November 15. The event brought together Shimadzu Corporation’s global network of distributors, highlighting the company’s commitment to fostering innovation across its worldwide operations. The meeting served as a platform to share advancements, best practices, and celebrated the successes of CompactDry™ within the industry.

CompactDry™ was at the center of discussions, emphasizing its reliability and ready-to-use chromogenic media plate designed for the easy detection and enumeration of microorganisms in food, beverages, and environmental samples. Another new development brought up was the new update on BactLAB™, a colony counter application that can accurately and automatically provide bacterial count on CompactDry™ plates in as fast as 3 seconds.

Representing the Philippines, Glenwood Technologies showcased its active role in advancing microbiological testing solutions in the region. The company shared its strategic efforts to position CompactDry™ as a reliable and trusted tool for microbiological analysis for food manufacturers, feedmills, and government agencies in the Philippines.

With a strong local network, exceptional promotional and marketing initiatives and campaigns, world-class technical expertise, and deep understanding on industry challenges, Glenwood has been instrumental in expanding CompactDry™’s presence and growth across various sectors in the Philippines.

Different distributors from around the world shared relevant insights from their respective countries, with each gaining perspectives on innovative strategies for marketing and client engagements. The collaborative environment allowed participants to share their successes and learn from challenges, ensuring CompactDry™ is globally competitive and locally relevant.

The event also highlighted Shimadzu Corporation’s unwavering commitment to supporting its distributors through continuous innovation and technical expertise. By fostering a collaborative network, Shimadzu ensures that CompactDry™ will continue to lead the way in the global microbiological testing.

06/12/2024

Coming Soon: Food Safety Trends Philippines Magazine Volume 11

Stay updated with the latest trends, expert tips, best practices, inspiring stories, and more. Don’t miss out!

Pre-order your copy now by emailing us at [email protected].

06/12/2024

Test your food safety knowledge!

What environmental condition increases the risk of mycotoxin contamination?

A. Low humidity and high temperatures
B. High humidity and moderate temperatures
C. Dry and cool climates
D. High humidity and high temperatures

Share your answers in the comment section below!

05/12/2024

Got gastroenteritis? You might have caught Campylobacteriosis!
According to the World Health Organization, Campylobacter spp. is one of four key global causes of diarrhoeal diseases. It is considered to be the most common bacterial cause of human gastroenteritis in the world. Campylobacteriosis, commonly caused by Campylobacter jejuni, is an infectious disease that includes symptoms like diarrhea, cramps, abdominal pain, fever, and vomiting. It can also cause life-threatening infections such as Guillain-Barre syndrome, reactive arthritis, and irritable bowel syndrome. Campylobacteriosis usually occurs two to five days after ingestion of contaminated raw milk, untreated water, raw and undercooked meat, poultry, and shellfish. According to the Centers for Disease Control and Prevention, Campylobacteriosis is estimated to affect over 1.3 million people every year.

Recognizing the importance of public health, the Poultry and other related industries are now utilizing RapidChek® Campylobacter, an AOAC-Approved qualitative lateral flow immunochromatographic assay for rapid detection of Campylobacter jejuni, Campylobacter coli, and Campylobacter lari in poultry carcass rinses within 47–49 hours.

For additional information, visit https://glenwood.ph/portfolio-item/microbiological-testing-2/

03/12/2024

Is ATP enough? Maintaining proper hygiene and sanitation is a crucial aspect of ensuring the safety of food throughout the food supply chain. Food producers are now utilizing ATP monitoring systems in their hygiene and sanitation control program in order to verify the effectiveness of their cleaning and disinfection practices. Adenosine triphosphate, commonly known as ATP, is the energy currency utilized by various life forms; serving as an indicator of the presence of microorganisms and organic matter. However, ATP can be unstable due to its susceptibility to degradation.

Discover the advanced A3 technology, which goes beyond detecting ATP alone. The Lumitester™ Smart has the capability to measure not only ATP but also ADP (adenosine diphosphate) and AMP (adenosine monophosphate). These adenylates are found to be present in higher amounts in many types of food and microorganisms. Due to the constant hydrolyzation of ATP to ADP and AMP by metabolic processes, heat treatment, or exposure to acidic or alkaline conditions, measurement of ATP, ADP, and AMP provides more accurate results and superior detection compared to traditional ATP-based hygiene and monitoring systems.

Lumitester™ Smart — The only hygiene and sanitation monitoring system with A3 Technology (ATP + ADP + AMP)!

• AOAC-approved (AOAC PTM #051901)
• GBAC-STAR™ registered (Global Biorisk Advisory Council)
• iF design Awardee under "Product" in the Product Design Category (2021)
• Cost-effective, convenient, and easy to use
• Provides accurate results in just 10 seconds
• Test results can be controlled and managed in an application using a smartphone or tablet by connecting through Bluetooth
• Data management made easier through Cloud storage accessible from multiple devices
• LuciPac™ A3 swabs are made with 100% biomass-based polypropylene plastic using the mass balance approach, certified by ISCC (International Sustainability and Carbon Certification). This innovative approach ensures responsible sourcing and utilization of renewable materials throughout the supply chain, minimizing environmental impact.

Let Lumitester™ Smart elevate your hygiene and sanitation standards

27/11/2024

Dedicated to educating students and supporting rural communities in achieving food safety excellence, Mr. Kervin B. Untalan, an Assistant Professor at the Food Technology Department of the College of Technologies, Bukidnon State University, shares his best food safety practices in a unique and impactful way.

“As an educator in food safety at Bukidnon State University, I prioritize teaching younger generations and community-based enterprises the fundamental principles of food safety, focusing on preventing and minimizing food contamination risks. I provide guidance on plant layout and design, as well as document development, to ensure alignment with essential food safety standards and regulatory requirements. Additionally, I address the challenges faced by Micro, Small, and Medium Enterprises (MSMEs), particularly their limited capacity to develop critical food safety documentation, such as GMP manuals and SOPs/sSOPs.

As both an extensionist and educator, I share my expertise not only in the classroom but also within the community. I guide students in gaining real-world experience through community-based enterprises and MSMEs, helping to uplift rural areas that may otherwise be left behind in food safety advancements. This is my advocacy—to ensure that food safety knowledge and practical applications reach and empower rural communities.”

Thank you, Mr. Kervin for sharing your outstanding best food safety practices! We hope this inspires other food safety ambassadors to adopt similar practices.

Be part of our food safety movement! Join Mr. Kervin and other food safety ambassadors in sharing your facilities’ best food safety practices. Email us at [email protected] to be featured on our page or for a chance to be included in our magazine’s print edition.

Let’s work together to elevate food safety awareness across the country – share your best food safety practices today!

22/11/2024

Your commitment to safe water starts here.

At Glenwood Technologies, we provide advanced solutions and cost-efficient tools to meet your water and wastewater needs. From rapid colorimetric assays to cutting-edge photometers, enzyme substrate tests, and electronic meters, our testing solutions deliver accurate and reliable results across a wide range of parameters.

Partner with Glenwood today to ensure water safety and wastewater quality, meet regulatory standards, and protect your consumers with confidence.

Elevate your water and wastewater quality monitoring programs with Glenwood.
For inquiries, send us an email at [email protected] or call us at (+632)8.470.2325

20/11/2024

"FAO chief scientist, Ismahane Elouafi explained that, “We are in an era where technological and scientific innovations are revolutionizing the agri-food sector, including the food safety arena. It is important for countries to keep pace with these advances, particularly in a critical area like food safety, and for FAO to provide proactive advice on the application of science and innovation.”

A Foresight Report from the Food and Agriculture Organization (FAO) As the world population is expected to exceed 9.7 billion by 2050, the food safety concerns we confront are constantly evolving.

20/11/2024

In the competitive seafood industry, ensuring food safety is important. At the forefront of this commitment is Ms. Janet Avila Deligero of Bolton Food and Trimarine, who shares their approach and best food safety practices in ensuring their products’ safety and quality.

“We ensure that every batch of tuna meets strict health and safety standards, protecting consumer health, upholding our reputation for high-quality, safe seafood, and ensuring compliance with industry regulations, which supports our success in the seafood market. Our company invests in advanced testing technologies, automation, enhanced training, and fosters a culture of quality.

We strengthen supplier relationships, data management, transparency, and sustainability to enable earlier issue detection, ensuring higher safety and consistency in our tuna products. These innovations set us apart and reinforce our leadership in the global seafood market. Additionally, we maintain compliance with certifications such as ISO 9001:2015 Quality Management System, BRC AB Standard, ISO 22005:2007 for Traceability, and MSC.”

Thank you, Ms. Janet for sharing Bolton Food and Trimarine's outstanding best food safety practices! We hope this inspires other food producers to adopt similar practices.

Be part of our food safety movement! Join Ms. Janet and other food safety ambassadors in sharing your facilities’ best food safety practices. Email us at [email protected] to be featured on our page or for a chance to be included in our magazine’s print edition.

Let’s work together to elevate food safety awareness across the country – share your best food safety practices today!

19/11/2024

Test your food safety knowledge!

Which microorganism is responsible for foodborne illnesses caused by reheated rice dishes?

A) Clostridium botulinum
B) Staphylococcus aureus
C) Bacillus cereus
D) Campylobacter jejuni

Share your answers in the comment section below.