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Food Safety
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lettuce

E. coli in Lettuce Affected by Season of Harvest, Shelf Life, Storage Temperatures

24cca3c511f1e8459b7b7e9df94706a3
Bailee Henderson
April 18, 2022

A study by scientists from the U.S. Food and Drug Administration’s CFSAN and the U.S. Department of Agriculture’s ARS provides insight about factors that affect the presence of Shiga toxin-producing Escherichia coli in bagged romaine lettuce.


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Burger

Planting the Food Safety Flag: Plant Protein's 'Better Food' Halo Shouldn't Breed Food Safety Overconfidence

The plant-based foods sector must emerge from its "learning curve" as a mature industry with a strong sense of food safety purpose
Randy Huffman Ph.D. Peter J. Taormina Ph.D. Spir Marinakis Janet Riley M.S. Amanda Cox
April 18, 2022

This article will examine the food safety and quality aspects of plant-based protein products. Consumers may perceive food safety risks for plant protein as lesser, and may not be as vigilant when preparing plant protein products. Food manufacturers must be diligent in applying the same comprehensive food safety strategies used for meat and poultry production and processing to plant-based protein production to ensure food safety.


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fish in crate

FDA Issues Final Guidance on Reconditioning of Fish and Fishery Products by Segregation

April 15, 2022

The U.S. Food and Drug Administration (FDA) published a final guidance for the seafood sector, “Guidance for Industry: Reconditioning of Fish and Fishery Products by Segregation.”


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frozen dinner

New FSIS HACCP Model for Fully Cooked, Not Shelf Stable Roast Beef

April 15, 2022

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has released a new HACCP Model for certain meat and poultry products that receive a full lethality heat process step.


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bell peppers

Pesticides Found in 70 Percent of U.S. Produce

24cca3c511f1e8459b7b7e9df94706a3
Bailee Henderson
April 13, 2022

The Environmental Working Group has released its 2022 Shopper’s Guide to Pesticides in Produce, which ranks popular fruits and vegetables by their pesticide residue levels.


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person cutting raw chicken in home kitchen

A Quarter of Cooks Cause Cross-Contamination Whether They Wash Chicken or Not

24cca3c511f1e8459b7b7e9df94706a3
Bailee Henderson
April 8, 2022

Regardless of whether or not cooks wash their poultry or not before cooking it, bacterial contamination is rampant in the kitchen, a recent study finds.


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woman tending chicken flock with eggs

Bird Flu Continues to Spread Across U.S. Poultry Flocks

24cca3c511f1e8459b7b7e9df94706a3
Bailee Henderson
March 31, 2022

U.S. cases of highly pathogenic avian influenza have doubled in the last month.


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mutton

Antimicrobial Resistance in UK Lamb and Turkey Meat

24cca3c511f1e8459b7b7e9df94706a3
Bailee Henderson
March 30, 2022

A recent survey of UK lamb and turkey retail meat reveals new information about antimicrobial resistance levels in Escherichia coli and Campylobacter.


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Chicken farming

New FSIS Webpage: Reducing Salmonella in Poultry

March 24, 2022

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) launched a new webpage with resources and information to combat Salmonella in poultry.


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Frozen pizza

E. Coli Outbreak Deaths Prompt Frozen Pizza Recall in France

March 24, 2022
Nestlé has issued a recall as French authorities are investigating 58 pediatric cases of hemolytic uremic syndrome, including two fatalities, possibly linked to Escherichia coli in Buitoni Fraîch'up frozen pizzas.
Read More
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May 17, 2022

Industrial Cyber Threats in the Food and Beverage Industry: Trends and Analysis

LIVE: May 17, 2022 at 11 am EDT: Cybersecurity threats to the food and beverage industry continue to increase. However, there are many steps that food and beverage processors can take to improve their cyber defense and establish capabilities to lower their cyber risk.

June 7, 2022

Improving Food Safety Culture Through an Understanding of Human Bias

LIVE: August 30, 2022 at 1 pm EDT: We will also explore how we, as food safety professionals, must reflect on our biases and how these might help or hinder our efforts to engage others in taking action to improve food safety. 

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