The latest issue of Nickel magazine looks at food supply and food safety

 

According to the World Health Organisation, one in ten people fall ill each year from eating contaminated food and 420 thousand people die each year as a result, with young children at particularly high risk.

Regulators around the world are taking food safety seriously. The Food Safety Modernisation Act in the US; China’s 2015 revision to the Food Safety Law, tightening of regulations on food contact materials in India, and in Europe EDQM’s1 Technical Guide on Metals and Alloys Used in Food Contact Materials and Articles are just a few examples.

All agree that food safety starts with rigorous hygiene, and nickel-containing stainless steels have long played a vital role in this respect at every link of the food chain.

Stainless steel was quickly recognised as an ideal material for food contact applications. Because it is easy to clean, stainless steel is the ideal material for environments where strict hygienic conditions are important. And nickel-containing stainless steels corrosion resistance means it is inert, leaving the taste and appearance of foods unchanged.

Today, more than 20% of all stainless steel produced goes into products related to the food and beverage sector.

In this issue of Nickel, we look at the role nickel plays in the food supply chain from the milking parlour, to food and beverage processing equipment and cutlery.

 Enjoy your reading, the magazine is currently available in English, German and Russian

On this important subject, Team Stainless (of which the Nickel Institute is a member) has previously commissioned the Royal KTH Institute of Stockholm to complete a Research Study into the safety of stainless steel for use with food applications. A summary of their Report can be found on the Team Stainless website click here.

Published 23/02/2017 07:52:25 Last Modified 23/02/2017 07:54:56

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