Food industry leaders shared that they recognize the potential benefits of pooling confidential food safety data, such as strengthening predictive modeling and enabling earlier identification of emerging risks, but concerns about trust, liability, confidentiality, and competitive disadvantage continue to hinder data-sharing.
Of the products (including chips, mayonnaise, and salad dressings) labeled to contain avocado oil as the sole declared edible oil, 89 percent contained fatty acid and sterol profiles indicating the presence of other oils.
The California Longitudinal Study, a five-year environmental study of California’s Central Coast produce-growing region, identified wildlife, livestock, and surface water as potential contributors to the persistence and movement of Shiga toxin-producing Escherichia coli (STEC).
Acidification can inactivate Highly Pathogenic Avian Influenza H5N1 (HPAI H5N1), a.k.a. “bird flu,” in milk, according to a UC Davis study. The finding is especially relevant to farmers, who often do not pasteurize waste milk.
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.
Designed for Salinas Valley, California growers, an ongoing project supported by the Center for Produce Safety will leverage existing science and consider unique farming operation factors to create a user-friendly tool that assesses Escherichia coli contamination risk and provides actionable mitigation measures.
