Taylor Farms outlined actions it is taking to enhance food safety following the historic cyclosporiasis outbreak linked to its lettuce. The same day, Consumer Reports sent a letter to FDA requesting answers about why its outbreak response was “hindered by notable delays and a lack of transparency.”
This episode of Food Safety Five discusses new research on avocado oil authenticity in processed foods, the effects of nanoplastics on bacterial biofilms in drinking water systems, factors influencing Listeria monocytogenes persistence on plastic food contact surfaces, and stress-adaptation traits that may help E. coli persist from farm to fork.
The co-occurrence of biofilm formation, acid tolerance, and antimicrobial resistance genes in E. coli isolatedfrom irrigation water, soil, and crops could complicate downstream microbial control efforts in produce production systems.
With the hope of developing a user-friendly model, a Center for Produce Safety-funded study is investigating factors that influence Escherichia coli contamination risks posed by concentrated animal feeding operations (CAFO) near produce growing fields.
In a retrospective analysis of two Listeria monocytogenes outbreaks linked to packaged salads, CDC epidemiologists underline key learnings and suggest proactive measures for industry.
The new COMPASS optical sorter from Key Technology combines high-performance foreign material contamination detection and removal with gentle, hygienic product handling to help processors enhance food safety and operational efficiency.
This episode of Food Safety Five discusses research on Listeria biofilms, including sanitizer efficacy and evolutionary insights, and on a persisting Escherichia coli strain in leafy greens. It also covers regulatory developments in the UK, Canada, and the UAE, as well as a potential U.S. ultra-processed foods (UPFs) definition.
A recent study sought to better understand the ability of Listeria monocytogenes biofilms on stainless steel surfaces to withstand common industry sanitizers, chlorine and PAA, using strains and temperature conditions relevant to the fresh leafy greens supply chain.
An ongoing Center for Produce Safety-funded study is investigating the factors contributing to the persistence of a reoccurring, emerging, and persisting (REP) Escherichia coli O157:H7 subtype associated with leafy greens foodborne illness outbreaks, with the goal of developing a risk assessment tool for growers.
