An article recently published in the Journal of Food Protection has highlighted the food safety gaps and needs that must be addressed in the controlled environment agriculture (CEA) sector, such as supply chain control, foodborne pathogen mitigation, research, education, and collaboration.
The U.S. Food and Drug Administration (FDA) has updated its Leafy Green STEC Action Plan (LGAP), which outlines the agency’s efforts to reduce foodborne illness outbreaks linked to leafy greens that were caused by Shiga toxin-producing Escherichia coli (STEC).
The European Food Safety Authority Panel on Biological Hazards (EFSA BIOHAZ) recently produced a report on the microbiological hazards associated with water used in postharvest handling and processing of fresh and frozen fruits, vegetables, and herbs.
Due to a steady increase of foodborne Cyclospora cayetanensis infections in recent years, the U.S. Food and Drug Administration (FDA) charged the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) with producing a report that provides information on the factors that contribute to the contamination of produce by the parasite, as well as recommendations for a prevention and management strategy.
An ongoing study funded by the Center for Produce Safety (CPS) is looking to fill knowledge gaps about the potential for microbial cross-contamination in dry produce packinghouse environments to inform risk assessments and mitigation strategies.
SQFI recently collaborated with McDonald’s Corporation and NSF International to develop an audit addendum for McDonald’s produce suppliers that are SQF-certified for plant production.
Nut product innovation is an exciting space, with companies working on creative new solutions and ingredients, which can play a key role in creating a safer food supply. A majority of Peanut and Tree Nut Processors Association (PTNPA) member companies regularly and proactively educate financial, maintenance, and inventory teams on what it means to operate in a culture of food safety.
In November, Penn State University Extension will offer webinar course to help produce growers meet the food safety requirements outlined in the U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA).
A survey sent to stakeholders in the fresh produce sector found respondents’ top food safety priorities to differ between businesses of various sizes, as well as between industry community members and those serving in upper management, regulatory, or advisory roles.
The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.
RSS
