Food Engineering is the food & beverage industry's leading manufacturing publication. FE's exclusive editorial focuses on processing, packaging, automation and food safety issues, critical for Plant Operations, Engineering, Production, Packaging and senior management at food & beverage manufacturing companies.

Food Engineering brings full coverage on flexible manufacturing, advanced information exchange, and the changing role of the food engineer. The articles are a blend of processing technology updates, worldwide food manufacturing trends, and case histories.

Food Engineering is edited for the cross-functional manufacturing management team at North American food and beverage processing companies. It is edited for executives with job titles in General Administration, Plant Operations, Engineering, Research and Development and Purchasing.

Each issue of Food Engineering features updates on regulatory affairs, food safety, and food packaging, as well as new product information, in-plant-systems and applications, and extensive coverage of new and emerging processing and packaging technologies-from automation and sanitation to extended shelf life systems, energy management, and maintenance. (magazines.com)

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Cover Story: Food Safety Crisis
by Kevin T. Higgins, Senior Editor

Packaged spinach tainted with E. coli 0157:H7 in September 2006 was soon followed by food-borne illnesses at Taco Bell restaurants in November. Was it the lettuce? The green onions? No one really knows, but the double-barreled blast of bad publicity and public suspicion depressed sales. In the case of spinach, “sales are down 30% from last fall’s recall; they’ll never recover,” consultant Rudy Westervelt maintained at last year’s Food Automation & Manufacturing Conference. Taco Bell parent Yum Brands Inc. put lost profitability in 2006’s fourth quarter at $20 million. “While we anticipate that Taco Bell will fully recover from this issue by the middle of 2007,” the corporation’s 10-K noted, “recoveries of this type vary in duration and could take longer.”

Poison pet food and Clostridium botulinum in canned food were the warm-up acts for 2007’s main event: E. coli 0157:H7 in hamburger linked to Topps Meat Co. The troubled New Jersey grinder was guilty of many process-control errors, but the most egregious may have been the mixing of fresh and frozen raw materials. The initial 331,582-lb. hamburger recall mushroomed to 21.7 million lbs., an entire year’s production. A week later, the 67-year-old company was out of business. ...

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