Food Safety

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Researchers use compressed carbon dioxide to decontaminate almonds and other nuts

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Submitted by Elsewhere on 2020-Dec-14 Mon 08:45
2020-Dec-14 Mon 08:45
2486

Researchers at the Fraunhofer Institute for Environment, Safety, and Energy Technology UMSICHT have developed a process to kill germs on almonds and nuts by using compressed carbon dioxide to decontaminate food. The advantage of this process is that almonds retain their characteristic flavor and quality,…

Amcor launches first recyclable shrink bag for meat, poultry, and cheese

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Submitted by Elsewhere on 2020-Dec-11 Fri 11:15
2020-Dec-11 Fri 11:15
2465

Amcor, a global leader in packaging, has today launched Eco-Tite® R in Europe, the first designed to be recycled, PVDC-free shrink bag for fresh and processed meat, poultry and some cheeses. Amcor Eco-Tite® R is designed to maximise shelf-life, maintain food safety, reduce food waste and can be recycled in existing polyethylene (PE) plastic recycling streams. This means that more consumers will be able to recycle their meat, poultry and cheese packaging, while enjoying the benefits of longer lasting food.

A neurotoxic insecticide sprayed on corn and fruit remains legal

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Submitted by Elsewhere on 2020-Dec-09 Wed 11:15
2020-Dec-09 Wed 11:15
2429

President Donald Trump's Environmental Protection Agency (EPA) announced on Friday that it is going to continue to allow a pesticide called chlorpyrifos that interferes with mammalian brain development to continue to be used in the United States. Many states have already decided to phase out or ban the…

"Washable labels make reusable systems even more sustainable"

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Submitted by Elsewhere on 2020-Dec-09 Wed 11:15
2020-Dec-09 Wed 11:15
2428

In the fruit and vegetable trade, but also in many other areas of the food trade, reusable systems are indispensable. Anyone who uses them knows what problem they bring: there are labels on the containers that did not -or not completely- come off after cleaning. If such containers are then relabeled,…

Applying Food Plant Sanitation Best Practices to Facility Janitorial Programs

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Submitted by Elsewhere on 2020-Dec-08 Tue 10:00
2020-Dec-08 Tue 10:00
2403

The COVID-19 pandemic propelled food processors to scrutinize various aspects of their existing employee hygiene and environmental safety programs in an effort to protect facility workers’ health. Implementation of measures such as social distancing, illness screening, workspace barriers, additional personal protective equipment (PPE) and enhanced cleaning measures have aided the industry in reducing employee sickness and unplanned shutdowns.1 Of these actions, effective cleaning protocols in non-production areas, under the scope of facility janitorial programs, have been brought to heightened attention as a critical preventative measure for surface contamination of SARS-CoV-2.1 Through incorporation of the fundamental principles of sanitation programs utilized for food production zones, processors can elevate the effectiveness of their janitorial cleaning programs in non-production areas.

"What's lacking, above all, is basic know-how"

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Submitted by Elsewhere on 2020-Dec-08 Tue 03:43
2020-Dec-08 Tue 03:43
2397

Temperature plays a vital part in fruit and vegetable storage. Here, the essential aspects are those that ensure quality and prevent wastage, and, therefore, decrease costs. So, cooling certainly isn't an unimportant step in the process. In many countries, there are plenty of cooling facilities…

Researchers look at Listeria risks in food distribution centers

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Submitted by Elsewhere on 2020-Dec-08 Tue 03:43
2020-Dec-08 Tue 03:43
2396

The Center for Produce Safety awarded more than $300,000 to a research project that is examining the risk of contamination in distribution center environments by surveying managers and collecting testing samples at their facilities, focusing on potentially high-risk areas, practices and equipment. The…

Tips for Creating an Inclusive Color-Coding Plan for Food Manufacturing Facilities

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Submitted by Elsewhere on 2020-Dec-04 Fri 13:54
2020-Dec-04 Fri 13:54
2373

Color-coding as a quality assurance and safety measure has been on the rise since the passage of FSMA in 2011. Now, 10 years later, color-coding is being used in a wide range of industries from food manufacturers and processors to pharmaceutical developers and even brewers. As the popularity of the practice of color-coding has increased, so too has the market for color-coded tools. Nowadays, those in the industry can find virtually every high-quality cleaning tool under the sun, and a hygienic tools storage option for that tool in the color needed. The improved quality and availability of these products is wonderful, but nice tools alone cannot ensure a successful color-coding plan. Color-coding compliance is only possible when there is team-wide buy-in. That means meeting the team where they are—making the plan important to every single employee who steps onto a production floor. To do that, it needs to be introduced in an inclusive manner. The following are some tips for creating and implementing an inclusive color-coding plan.

Fog system allows for effortless disinfection of packing stations and processing areas

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Submitted by Elsewhere on 2020-Dec-04 Fri 13:32
2020-Dec-04 Fri 13:32
2376

Usually, there is no activity in the warehouse of Belgium tomato grower VW Maxburg during the night. Or at least you won't find any people or tomatoes in the processing hall. However, twice a night you can hear a slight buzzing, and fog is dispersed from fans above the hall. This fog is stabilized…

Government, academia and farmers join forces to improve food safety

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Submitted by Elsewhere on 2020-Dec-04 Fri 13:31
2020-Dec-04 Fri 13:31
2378

On November 19, 2020 the U.S. Food and Drug Administration announced the launch of a longitudinal study in partnership with the California Department of Food and Agriculture (CDFA), University of California Davis, Western Center for Food Safety (WCFS) and agricultural stakeholders in the Central Coast of…

What does ‘100% natural’ mean? EU urged to impose definition for food products

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Submitted by Elsewhere on 2020-Dec-01 Tue 14:10
2020-Dec-01 Tue 14:10
2316

Frustrated at the overuse of the term ânaturalâ to define food products and ingredients that âdo not always match consumersâ expectationsâ, Safe Food Advocacy Europe is calling on the European Union to develop a legal definition.

Q3 Food and Beverage FDA Recalls Up 34% Over Q2, USDA Recalls at Record Low

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Submitted by Elsewhere on 2020-Dec-01 Tue 13:22
2020-Dec-01 Tue 13:22
2309

It is being speculated that the short-term decline in the number of food and beverage recalls this year is due to less regulatory oversight as a result of the COVID-19 pandemic. During Q3, FDA food recall activity was up 34% compared to last quarter, but this increase is actually a sign of things returning to normal on the side of regulatory oversight activities, according to the latest Q3 Recall Index from Stericycle.

Things Do Not Get Better With Sage

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Submitted by Elsewhere on 2020-Nov-30 Mon 21:34
2020-Nov-30 Mon 21:34
2305

Find records of fraud such as those discussed in this column and more in the Food Fraud Database. Image credit: Susanne Kuehne

Herbs remain a target for fraudsters. The latest investigation of sage samples by the Institute of Global Food Security (IGFS) at Queen’s University Belfast used a combination of spectroscopic and chemometric methods to check whether sage contained 100% of the actual herb. One quarter of samples from the UK included unapproved (fortunately, no hazardous) bulk material, such as tree leaves, some in significant concentrations of more than half of the product.

Strengthening Canada's response to food safety issues

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Submitted by Elsewhere on 2020-Nov-27 Fri 10:02
2020-Nov-27 Fri 10:02
2278

The Government of Canada has officially launched the Canadian Food Safety Information Network (CFSIN), a new food safety platform that will help food safety experts from across the country work together to better anticipate, detect and respond to food safety issues and foodborne illness incidents.

📅 Agri-Food Workplace Protection Program: Additional Funding

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Submitted by Elsewhere on 2020-Nov-26 Thu 13:42
2020-Nov-26 Thu 13:42
2267

On May 14, 2020 the ministry announced the launch of the Agri-Food Workplace Protection Program for Producers.   The government has recently announced an additional $11.6 M in funding.

Many in the greenhouse made pro-active improvements to workplace safety in light of Covid-19, which is why the program accepts applications for changes made as far back as March 15, 2020.

The program has also been simplified to provide faster assistance by eliminating pre-approval. Growers can now submit eligible expenses up to the farm maximum ($7500). 

The program includes accommodation and/or transport costs related to outbreak prevention, as well as workplace modifications and purchases of personal protective equipment. More program details can be found below and on the OMAFRA website.

 

Temperature meter added for extra secured access control

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Submitted by Elsewhere on 2020-Nov-26 Thu 13:22
2020-Nov-26 Thu 13:22
2252

Nowadays, you often can't just walk into a greenhouse or food processing company. First, you have to pass a turnstile or go through a hygiene sluice to get disinfected, and then you can access the company. LETS has added a new product to their hygiene equipment line: a body temperature meter. This…

FDA conducts another study about contamination of leafy greens

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Submitted by Elsewhere on 2020-Nov-25 Wed 11:18
2020-Nov-25 Wed 11:18
2239

The FDA, along with growers, researchers and other entities in California, have announced a multi-year study to enhance food safety through better understanding of human pathogens in the environment. Among the participants are the California Department of Food and Agriculture (CDFA), the University of…

‘Out of Sight, Out of Mind?’ Researchers Explore Produce Distribution Centers as Contamination Sources

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Submitted by Elsewhere on 2020-Nov-20 Fri 08:52
2020-Nov-20 Fri 08:52
2195

When looking at possible sources of contamination, far less attention has been put on produce distribution centers (DCs). “I think the DCs are a little out of sight, out of mind,” said Laurel Dunn, Ph.D., assistant professor in the department of food science & technology at the University of Georgia in a release from the Center for Produce Safety (CPS). “We have been so focused on foodborne outbreaks and what’s happening at the field level or packinghouse wash water and employees and hand hygiene.” As such, in an announcement from CPS, Dunn discusses a project that seeks to understand the contamination issues happening at the DC level, namely vented produce in breathable containers or stored in coolers. Examples of the items being examined are berries, tomatoes, and onions in mesh bags.

Cracking the code of seasonality in leafy green outbreaks

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Submitted by Elsewhere on 2020-Nov-20 Fri 08:33
2020-Nov-20 Fri 08:33
2188

This week’s PMA virtual town hall looked at leafy green outbreaks and research that is being conducted on the factors contributing to these outbreaks  The panel was led by Trevor Suslow, PMA’s Vice President of Produce Safety, and featured Jim Brennan, President of SmartWash Solutions, Michele Jay-Russell,…

Building trust in CEA food safety

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Submitted by Elsewhere on 2020-Nov-17 Tue 10:51
2020-Nov-17 Tue 10:51
2157

In early 2019, after the Thanksgiving 2018 romaine recall, numerous leading CEA producers of leafy greens came together with a thought – what if we treat food safety as a pre-competitive issue? We could work together to develop a strong and credible approach to food safety for CEA leafy greens, whilst…

SmartWash Solutions’ Boost reduces E. coli risks on lettuce

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Submitted by Elsewhere on 2020-Nov-11 Wed 08:20
2020-Nov-11 Wed 08:20
2116

A U.S. Department of Agriculture study on SmartWash Solutions’ Boost, a patent-pending treatment for iceberg and romaine lettuce before washing, shows the treatment is effective in killing E. coli.

Boost, which combines Pure BioScience’s Silver Dihydrogen Citrate technology and SmartWash Solution’s chemistry, effectively boosts the ability of established free chlorine washes to kill E. coli, according to a SmartWash news release.

"This tool provides the additional incremental lethality needed to drastically reduce the potential for foodborne illness when coupled with SmartWash Solutions’ industry-leading wash system’s cross contamination control,” Steven Swarts, director of business development, said in the release. “This is a huge win for companies seeking to prevent recalls, protect their brand and assure consumer trust and safety."

USDA-Agricultural Research Service scientists presented a poster on the research at the virtual 2020 International Association for Food Protection’s virtual meeting in late October. The study seeks to gauge the effectiveness of Boost and evaluate the quality and shelf-life of treated fresh-cut vegetables.

Singapore firms fined for illegal food imports

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Submitted by Elsewhere on 2020-Nov-10 Tue 12:23
2020-Nov-10 Tue 12:23
2098

Four Singapore companies have been fined in the past month, being accused of illegally importing food products. All of the firms had penalties set in court. In October, CCL Impex Pte Ltd. was fined S$3,600 (US$2,700) for illegally importing fresh fruits, vegetables and processed food for sale. In…

Micro and nanoplastics not absorbed by plant cells, but do attach to the root cap

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Submitted by Elsewhere on 2020-Nov-10 Tue 12:21
2020-Nov-10 Tue 12:21
2102

500Foods shared this story from FP.com. Like a toxic Trojan horse, microplastics can act as hot pockets of contaminant transport. But, can microplastics get into plant cells? Recent research shows that they can't.  Over the last decade, scientists have been scrambling to understand the impacts of microplastics. With the breakdown of plastic bottles,…

Leafy green veg are often the source of E. coli outbreaks

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Submitted by Elsewhere on 2020-Nov-07 Sat 21:48
2020-Nov-07 Sat 21:48
2076

🍃 Leafy green veg are often the source of E. coli outbreaks – but vertical farming is completely dirt-free, meaning your food is cleaner and safer.

Visit us at iagri-tech.com

8 Reasons Sustainability is Critical in Food and Beverage Manufacturing

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Submitted by Elsewhere on 2020-Nov-04 Wed 13:43
2020-Nov-04 Wed 13:43
2039

Sustainability pushes a lot of our hot buttons—it’s a political issue, an economic concern, and a social conversation. Some people even see it as a moral matter. Sometimes it’s on the back burner, but then it blazes back into the headlines. Sustainability is, arguably, an industry unto itself, since the economic impact on companies trying to adhere to government guidelines or react to consumer preferences can be in the billions of dollars across a wide range of markets. Sustainability demands are hitting a variety of industries, not just food and beverage. For example, the move from the internal combustion engine to the electric vehicle can be called a “sustainability” issue.

The Eight Elements of Sustainability 1. Consumer preferences 2. Climate change 3. Food insecurity 4. Food waste 5. New foods 6. Packaging 7. Regenerative agriculture 8. Transportation and regulatory restrictionsIn light of the many disruptors in the food and beverage industry and most recently, due to the impact of the COVID-19 pandemic, sustainability is now front-page news. This article will discuss eight reasons why sustainability is now one of the defining issues in food and beverage manufacturing. Future articles in this series will examine each issue in more detail.

Food Fraud With Nasty Results

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Submitted by Elsewhere on 2020-Oct-21 Wed 01:18
2020-Oct-21 Wed 01:18
1875

Global food supply chains are complex and therefore quite vulnerable to errors or fraudulent activity. A company in Chile repackaged and falsely labeled cheap raspberries from China, reselling them as top-level organic Chilean raspberries in Canada. These raspberries were linked to a norovirus outbreak in Canada, sickening hundreds of people. A whistleblower complaint helped to uncover this fraudulent scheme that posed a significant risk to human health.

All New Food Safety Compliance Platform from FSSAI will Become Operational Pan India from November 1

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Submitted by Elsewhere on 2020-Oct-20 Tue 09:44
2020-Oct-20 Tue 09:44
1857

FoSCoS is developed with a thought to provide a common point towards all commitment of a food business administrator (FBO) with the division for any regulatory compliance exchange.

Listen To Your Elder(berries)

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Submitted by Elsewhere on 2020-Oct-13 Tue 23:56
2020-Oct-13 Tue 23:56
1800

As a tasty source of Vitamin C, B6, antioxidants, iron and more, elderberries have been a growing part of the latest health, immune boosting and wellness trends. Currently, the demand exceeds the supply for elderberries. For the past four to five years, this growth in popularity has been inviting adulteration of elderberry with other dark berries such as blueberries, as well as dyes, black rice and other materials. According to the Botanical Adulterants Prevention Program, such fraud can be detected by a variety of chromatographic methods.