This episode of Food Safety Five covers a novel detection method for Clostridium botulinum and a potential new processing approach to mitigate contamination, as well as growing discussion around how C. botulinum should be handled in infant formula manufacturing, spurred by recent botulism outbreaks.
The Center for Produce Safety (CPS)-funded study also found that some produce items may naturally inhibit Listeria monocytogenes growth and that peracetic acid may sometimes promote Listeria growth during storage.
Starting July 1, companies selling packaged foods in California must include food safety and quality dates using specific terminology. “Sell By” and other expiration date terms not specified in AB 660 are prohibited.
Real-world data from meat processors show Clostridium perfringens is rarely detected in fully cooked meat and poultry products and remains uncommon even when deviations from USDA-FSIS Appendix B parameters are reported, challenging assumptions underlying regulatory limits for growth during stabilization.
Moringa oleifera seed extract could potentially serve as a sustainable alternative to conventional alum coagulants for microplastic removal in drinking water treatments, while also allowing for process simplification and cost savings.
In carrot puree, a low-acid matrix, heat plus pressure achieved significant spore reductions, while cationic antimicrobials enhanced sporicidal effects and prevented regrowth. The hurdle approach offers a potential alternative to conventional thermal processing at severe temperatures, which can degrade food quality.
Commissioned by the International Food Information Council (IFIC) and published at a time when FDA is considering a federally standardized FOP nutrition labeling scheme, the survey provides insight into what Americans are seeking from FOP nutrition labels.
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