Process Control

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Introduced by Assemblymember Jesse Gabriel, AB 2244 would establish the “California Certified” seal for non-ultra-processed foods (non-UPFs) that can be displayed on the label of qualified food products, similar to the "USDA Organic" seal.

This article looks at food safety in hydroponic agriculture, including interventions used in hydroponic crop production to control pathogenic contamination.

Radio Frequency Company’s Macrowave Radio Frequency (RF) pasteurization systems have been fully validated for the treatment of rice flour utilized in infant formula, achieving a greater than 5-log reduction of important pathogens.

Expected to take effect by the end of 2027 after stakeholder consultations, the regulation, modeled after the EU’s Single-Use Plastics directive, would prohibit items like plastic cutlery, plates, and straws. Future phases would enforce further requirements for other articles.

The free resource outlines practical ways to identify risks, select the right inspection technologies, and build a proactive foreign material contamination prevention strategy, focusing on five key areas of food safety management.

In this bonus episode of Food Safety Matters, Kye Luker, Chief Product Officer at FlexXray, discusses the significant challenge of foreign material contamination, and how food processors can improve detection and inspection with advanced technologies and third-party partnerships. 

The Achyut Adhikari Research Group is conducting several projects focused on preventive, FSMA-aligned strategies to reduce microbiological risks during pre-harvest and processing of produce, including hydroponic production, manure fertilizer treatment, food-contact surface sanitation, and antimicrobial packaging development.

The system was developed for vegetable processors handling multiple SKUs, mixed products, and frequent production changeovers. COMPASS is ideal for fresh and individually quick frozen (IQF) corn, peas, and green beans.

Elevated levels of certain metals and the presence of commonly used disinfectants were found to inactivate Salmonella vaccines administered to poultry via drinking water.

Maximum reductions in norovirus infectivity occurred rapidly once temperatures reached 60 °C (140 °F). The findings could help inform improved thermal processing recommendations for foodborne norovirus.