Food Safety Strategies

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Food safety professionals have always been faced with “difficult to inactivate” pathogens, most of which have provided the motivation for the historical development of food processing technologies ranging from commercial sterilization to ionizing radiation. 

High-pressure processing (HPP) continues to grow and expand into new markets. Learn more about the future of this technology and how the industry can better educate the everyday consumer on HPP.

Starting this past Tuesday, the Food and Drug Administration (FDA) resumed inspections of food facility and some drug inspections that were put on hold due to the government shutdown. 

RXBAR is voluntarily recalling a variety of RXBAR flavors due to a potential undeclared peanut allergen.

Last month, Sequoia Analytical Lab, Sacramento, was caught faking pesticide test results, and as a result, tens of thousands of pounds of marijuana and other products were recalled. 

J. H. Routh Packing Co., a Sandusky, Ohio establishment, is recalling approximately 1,719 pounds of raw pork sausage products that may be contaminated with extraneous materials, specifically rubber, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced yesterday.

According to Research Report Insights (RRI), a greater adoption of High Pressure Processing (HPP) solutions is a strong signal of a growing industry.

The FDA, along with CDC, state and local agencies, continues its investigation into the potential source of a multistate outbreak of E. coli O157:H7 illnesses linked to romaine lettuce grown in California this fall.

Due to a potential health hazard, Fry's customers who purchased any of the item(s) below should not eat the product.