In a recent research project, the fortification of rice grains with zinc oxide and magnesium oxide nanoparticles was shown to be effective in inhibiting Escherichia coli growth. The researchers believe that similar nanofortification techniques could be applicable across agriculture to enhance microbial food safety.
The U.S. Food and Drug Administration (FDA) and Purdue University are launching a multi-year environmental study of Salmonella in the Southwest Indiana agricultural region to answer questions raised by recent outbreaks linked to cantaloupe and to inform food safety strategies.
On November 12–13, the Penn State Extension is offering a virtual course to help produce growers comply with Produce Safety Rule requirements under the FDA Food Safety Modernization Act (FSMA). The option to receive a certificate of completion is available.
In this episode of Food Safety Matters, we speak to Dr. Takashi Nakamura, Vice President of Food Safety at Fresh Del Monte, about the company’s food safety initiatives, from supplier approval and grower engagement to environmental monitoring, traceability, and beyond.
Center for Produce Safety (CPS) Executive Director Bonnie Fernandez-Fenaroli has announced that she will be leaving the nonprofit in mid-2025, after a 16-year tenure.
In February 2024, FDA clarified the regulatory pathway for human and animal foods produced from genome-edited plants in a final guidance titled Foods Derived from Plants Produced Using Genome Editing: Guidance for Industry.
The newly formed Northern California Nut Processing Group brings together four Duravant operating companies—Key Technology, WECO, PPM Technologies, and Multiscan—to deliver a complete portfolio of processing solutions for the California nut industry, as well as local sales and service support.
The U.S. Food and Drug Administration (FDA) has updated the Mycotoxins in Domestic and Imported Human Foods Compliance Program to include T-2/HT-2 toxins and zearalenone, and to reflect the use of a new multi-mycotoxin method for analysis in human foods.
Designed for Salinas Valley, California growers, an ongoing project supported by the Center for Produce Safety will leverage existing science and consider unique farming operation factors to create a user-friendly tool that assesses Escherichia coli contamination risk and provides actionable mitigation measures.
In this episode of Food Safety Matters, we speak to Jeannie Shaughnessy, CEO of the Peanut and Tree Nut Processors Association (PTNPA), about the PTNPA's work to help nut processors ensure food safety and quality, as well as current events affecting the nut industry.
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