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FoodLine Newsletter - April 2011

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Volume 19, Issue 2


Volume 20, Issue 1
, Issue April 2011

The "Scoop" on Wholesale Food Manufacturing

Got a special sauce, salsa, or spice mix that you are dying to get out on the market?  You are not alone.  Many in the Missoula food community are itching to get their unique blends out on the market and admired by all.  Who knows, Missoula may have the next best thing since the invention of ketchup (or in my opinion, A-1).  This series on Wholesale Manufacturing will give you the ins, outs and info you need to get started on the road to becoming the next Heinz......more

Wholesale Food Manufacturing Facility and Contact Guide
Wholesale Food Manufacturing Approval Flowchart

From the Editor: We Want to Hear From You!

.....I have a survey available online where you can give us feedback, talk about your last inspection and let us know what new resources would be most valuable to you.  Think of it as your turn to play the inspector and give us a report.....more

Answers from a Sanitarian: Produce Washing and Handling

It’s easy to forget something as simple as washing produce prior to use, but simple or not, it can lead to illness.  Alisha Johnson, food team member, answers questions about produce washing, sources and handling.....more

Spotlight on Public Health: Clostridium botulinum

Almost everyone has heard of botulism, but what many do not know is that it is a type of foodborne intoxication, or illness that results when someone consumes food or beverage contaminated with a poison.  Botulism in particular is caused by the BoNT neurotoxin (a toxin that affects the nervous system) produced by the bacterium Clostridium botulinum, a picky pathogen that needs an environment with very little to no oxygen to grow.  This makes it a particular concern with food packaging and preservation.....more

Upcoming Food Safety Classes and Registration

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