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Starting a New Food Business

Why Food Business? Do you know that food is the only thing that brings people together on the dinner table almost every single day. For many food provides emotional support including the nourishment to the body. Providing food to the society is a noble cause and expanding availability of food…
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Meating the plant-meal

The health conscious consumers have given a boost to vegetarianism and veganism and meat lovers are at the verse of adopting new source for their protein plant-meat. Yes, you are reading it correct, plant-meat. I am not sure who discovered the word “plant-meat” but in today’s world anything like fake-food,…
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Starting a New Food Business Workshop 2019

Starting a New Food Business hosted its 10th annual workshop September 3-4, 2019 in Marietta, GA. This workshop addressed many concerns of the Georgia’s food entrepreneurs who are just getting started. Workshop participants’ products ranged from pepper jams, roasted pecans, low sugar cakes to delicious salsa. In this two-day workshop,…
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Bison meat and E. coli outbreak

Ground bison meat has been linked to an E. coli outbreak in seven states, according to the Centers for Disease Control and Prevention (CDC). Twenty-one people in Connecticut, Florida, Michigan, Missouri, New Jersey, New York and Pennsylvania have been infected with the E. coli O103 and O121 strains. CDC and…
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Outbreak of Shiga Toxin-Producing E. coli 103 Infections

The Georgia Department of Public Health (DPH) and the Centers for Disease Control and Prevention (CDC) have confirmed 17 cases of E. coli O103 infection in Georgia. Because this is an ongoing investigation, the number of cases is expected to increase. These illnesses are part of a multistate E. coli…
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Hygienic Zoning for Sanitation Preventive Control

Zoning or segregation of food processing areas presents a unique environment for the food processors to identify area of potentially risk for microbiological cross-contamination. The facility design outlines offers risk-based hazard assessment to determine potential sources of contamination, traffic patterns, employee hygienic practices, and suitable preventive control measure for these areas.
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