The U.S. Department of Agriculture (USDA) is proposing to revise existing conditions for importations of melons from Japan based on a pest risk analysis that it has prepared.
The controlled environment agriculture (CEA) Food Safety Coalition recently announced the first-ever food safety certification program specifically for leafy greens grown indoors.
An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.
To curb leafy greens-related outbreaks, pilot studies were undertaken to identify how to improve food safety throughout the supply chain. Here’s what we learned.
I recall sitting in the office one day in the fall of 2018 when I received a call from a reporter who informed me that there had been a further outbreak of Escherichia coli O157:H7 linked to romaine lettuce. After an initial response of “oh, no,” the reporter asked why do we continue to have outbreaks linked to lettuce?
Six industry organizations have released a report outlining 4 months of leafy green traceability pilots in response to a request by the U.S. Food and Drug Administration for improved traceability in the food system.
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