Refrigerated/Frozen

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FDA has released a new commodity-specific prevention strategy for norovirus and hepatitis A virus contamination of fresh and frozen berries.

In Canada, the presence of Salmonella in raw, frozen and breaded chicken products, as well as human salmonellosis cases, decreased significantly after a specific requirement for these products was implemented in 2019, according to a recent study.

The Canadian Food Inspection Agency (CFIA) has completed its root cause investigation of the summer 2024 listeriosis outbreak linked to plant-based Silk and Great Value milks. The agency was unable to confirm the primary source of the contamination, but found that the production facility was not compliant with testing requirements.

Morrisons grocery stores have become the first UK retailer to raise its freezer temperatures to -15 °C for the sake of sustainability, a commitment made in line with the Move to -15 °C Coalition.

Action to curb the overall carbon footprint of the food and agriculture sector must be done with care in the frozen category, as the quality of frozen foods reaching the consumer depends on a collaborative effort among all links in the supply chain. 

The Move to -15 °C—an industry effort to lower frozen food storage and transportation temperature standards—is gaining steam. The group says a 3 °C reduction would significantly increase environmental sustainability without compromising food safety.

SÜDPACK has enhanced its flexible food packaging films for thermoforming applications, such as for fishery products. The new Multifol Extreme combines maximum functionality and lightweight efficiency.

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.

Non-cultivable foodborne pathogens, such as enteric viruses and protozoan parasites like Cyclospora, present unique challenges in our food system due to significant limitations in sampling and detection. This article covers the methodological drawbacks of current methods related to interpretation of results and public health risk, while offering alternative food safety management principles to address the prevalence of these pathogens in food.

Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.