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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.

Measurement tools and partnerships are critical elements to investigating contamination events involving food pathogens.

Traceability can be viewed from the perspectives of record keeping, the physical commingling of product, and the challenges when several foods are vehicles for a common source of contamination.

The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.

Part 2 of what processors expect to focus on in the year 2020.  

Time and temperature are the two most important parameters that dictate the use of blanching as a process preventive control

Only one big thing matters most in the IQF vegetable world: cleaning. 

Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.  

How using the right vendors can reduce food safety risks in your operation.