Recently concluded research funded by the Center for Produce Safety provides practical, immediately actionable insights that industry can integrate into their operations, ranging from sanitation best practices, to Salmonella and E. coli mitigation, to wild bird management, and more.
In today’s food industry, a single recall can disrupt operations, damage reputations, and erode consumer trust. As food safety concerns escalate, professionals must stay ahead by implementing the latest preventive measures.
An ongoing study funded by the Center for Produce Safety aims to fill knowledge gaps about the microbial food safety risks posed by wax roller brushes used on fruit and vegetables, as well as identify best cleaning and sanitation practices.
A recent survey of the low-moisture food industry and relevant stakeholders has revealed the sector’s key food safety challenges and research needs related to food safety culture, sanitation, pathogen reduction, and technology adoption.
A recent study reviewed the efficacy of environmentally friendly pathogen inactivation methods against Listeria monocytogenes biofilms in food production environments, specifically, electrolyzed water, plasma-activated water, ozone, and enzymes.
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 European Food Safety Authority (EFSA) recently published a scientific opinion that identified the most relevant persistent microorganisms in food and feed production environments to be Salmonella, Listeria monocytogenes, and Cronobacter sakazakii, as well as risk factors and interventions associated with these pathogens.
A recent analysis of a Canadian foodborne salmonellosis outbreak investigation has highlighted the importance of considering possible aerosolization of bacteria from drainage systems in restaurants as a risk factor for foodborne illness outbreaks.
Tebots Inc. has designed a UV disinfection station called POZ that addresses the limitations of existing devices that have prevented the technology’s adoption by the foodservice industry.
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