Check out the December 2021/January 2022 edition of Food Safety Magazine featuring a look at educating the next generation of food professionals, preventive measures for controlling foodborne parasites, the latest on predictive modeling for food safety and quality of meat products, how to ace your next audit, what the food industry needs to know about Cannabis and much more!
The food system faces challenges on a global scale, including mitigating food waste, rising food supply chain and safety issues, and building the capacity to feed nearly 10 billion people by the year 2050. To ensure a more sustainable future, our next generation of leaders will need to work more collaboratively across the entire food system to drive impactful change.
In the first part of this survey (“Foodborne Parasites: An Insidious Threat to Food Safety and Public Health”), we looked in depth at common pathogenic parasites behind foodborne illness outbreaks and assessed the extensive geography of their origin and prevalence. In this concluding part, we look in detail at industry and regulators’ approaches to preventive control and eradication in response to this expansive threat to the global food supply system and its consumers.
When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
Supply chain is critical to any food safety program. Having full control and traceability of raw materials and end products is no longer an option, but rather a requirement. In the past two years, the pandemic has exposed new weaknesses and made visible the business risks posed by an unstable supply chain.
This Regional Culture article series will examine the differences and features that prevail and render each global region unique with regard to food safety culture. Ultimately, the goal is to foster understanding and enable better communicate and management of food safety culture.
The Codex Committee on Hygiene is in the process of revising the general principles of Hygiene (Codex, 2020). This document was first published in 1969; since that time, there have been six revisions, amendments or corrections. As of the writing of this article, another revision is in progress. Codex has published the body of the text and most of the diagrams; however, the Decision Tree is still under review by the Codex Committee.
While the food safety testing industry has evolved over several decades, the testing of regulated hemp and Cannabis products has existed for only a handful of years. Despite being legal in 36 states and four U.S. territories, marijuana is not legal at the federal level, which creates dramatic differences in regulatory requirements.
When regulatory stakeholders effectively collaborate at the local, state, and federal levels and understand each other’s roles, resources, and authorities, food recalls can be processed more efficiently. This results in a more agile recall response down to the consumer level, benefitting everyone in the farm-to-fork continuum and potentially reducing additional exposures and illnesses.