Purdue University’s Cooperative Extension Service will offer a program twice next month to update vegetable growers on federal regulations involving postharvest food safety and show how they can reduce the risk of contamination.
Food Safety Magazine, primary media sponsor of the Global Food Safety Conference in Berlin, Germany, partnered with the Global Food Safety Initiative (GFSI) to capture feedback and observations on the conference itself and how the lessons learned can and will be implemented in the ever-changing world of food safety.
The partnership solidified today sets out to harness the vast experience and knowledge of both global organisations in order to implement “a roadmap for scaling up” by developing large-scale food safety capability building projects in a number of key regions in the global food supply network.
During a February inspection of a Whole Foods Market food packing and preparation facility in Everett, MA, the U.S. Food and Drug Administration (FDA) found a number of what they referred to as “serious violations”, one of which includes conditions that could promote the growth of Listeria.
In March, the first signs of antibiotic resistance in a pig sample became apparent. This week, it was made public that last month, a second pig tested positive for bacteria resistant to antibiotics, bringing about concerns of a new superbug.
Inspection reports prove that problems at CRF’s Pasco, WA plant were rampant for well over a year before the company announced a widespread recall of their frozen food products.
Health Canada has long advised consumers to cook ground beef to 71 °C (equal to 159.8 °F). Now, researchers say that even this standard temperature recommendation might not kill all bacteria.
Mike Taylor’s planned departure from the U.S. Food and Drug Administration (FDA) was announced by the agency in March. Today, Taylor has finally given some insight as to what he will do now that he is no longer the Deputy Commissioner for Foods and Veterinary Medicine.
Congress appropriated nearly $200 million over the past six years for U.S. Department of Agriculture (USDA) kitchen equipment grants, which have helped thousands of schools purchase needed upgrades.
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