Produce

RSS

A recent study has demonstrated the extent to which defects on food contact surfaces in tree fruit packinghouses lowers the efficacy of sanitizers against Listeria monocytogenes biofilms.

The Center for Produce Safety (CPS) has announced funding for ten new research projects, designed to answer questions on topics evaluating and mitigating risks associated with waxing roller brushes, enteric viruses, the Agricultural Water Rule, and other issues.

On January 30, 2024, the U.S. Department of Agriculture (USDA) will host an educational webinar about produce safety as part of the agency’s Produce Safety University Continuing Education Program.

Neolithics has launched Neolithics LightTM, an automated, portable produce inspection system. The non-destructive technology eliminates inspection waste, improves productivity, and increases the volume of sellable product.

GlobalG.A.P. is undergoing the Global Food Safety Initiative (GFSI) Benchmarking Process for two of its certification programs for produce and agriculture and has entered the stakeholder consultation phase, which is open until February 6, 2024.

A recent study conducted by veterinary and agronomic researchers from Lusófona University in Portugal has provided a new One Health perspective on food safety in ready-to-eat (RTE) produce, with a focus on the challenges related to microbiological contamination in minimally processed fruits and vegetables.

Two complimentary studies funded by the Center for Produce Safety (CPS) are using genomic sequencing technology to examine how storage conditions affect microbial growth on pears, with a focus on Listeria monocytogenes.

This article examines FDA's investigation of the 2022 regional outbreak of Salmonella Typhimurium on cantaloupe from the Southwest Indiana growing region, which caused 87 reported illnesses and 32 hospitalizations between July and September of that year, and discusses several themes and conclusions related to the outbreak, such as how "business as usual" will continue to produce the same results.

The added microbial risks that come with eating more plant-based foods can usually be mitigated by adjusting recipes or process parameters, although hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex. Also, introducing reusable packaging may come with its own set of issues.

FoodChain ID recently acquired Organic Certifiers Inc., one of the first certification bodies accredited in the U.S. for the U.S. Department of Agriculture (USDA) National Organic Program.