Researchers from the U.S. Department of Agriculture’s Agricultural Research Service are using a bioplastic coating to naturally shield seeds from Aspergillus, a type of fungi that produces aflatoxin. Exposure to aflatoxins is a food safety issue due to the compound’s carcinogenic and other harmful effects.
The Washington State Department of Agriculture and its partners have developed an online, animated tool with learning modules to help growers comply with the sanitation requirements of the Food Safety Modernization Act (FSMA) Produce Safety Rule.
The Arizona Leafy Greens Marketing Agreement (Arizona LGMA) Food Safety Committee has approved multiple changes to its food safety standards for the 2022–2023 growing season.
A study has demonstrated the economic impacts of foodborne illness outbreaks on supply chains by observing the damages caused by the 2018 Escherichia coli outbreak that was linked to romaine lettuce grown in California.
Researchers at BSC Electronics in Perth, Australia have developed a berry-harvesting robot that can kill fungi on the fruits it picks by using ultraviolet (UV) light.
The National Confectioners Association and As You Sow have compiled recommendations based on findings from a three-year study that explored ways to reduce the presence of cadmium and lead in cocoa and chocolate.
The dry bulb onion industry, led by the International Fresh Produce Association (IFPA) and the National Onion Association (NOA), has released an updated food safety best practices document for industry and plans to hold a webinar to discuss the document and future initiatives.
This article examines control strategies for Clostridium botulinum in fresh-cut produce and the line between good manufacturing practices (GMPs) and C. botulinum control in the food safety plan.
A University of Arkansas study provides insight into the food safety risks of microgreens production and discusses measures for mitigating microbiological contamination in indoor farming environments.
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