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Contamination of food, beverages, and water includes physical, chemical, and microbiological concerns, as well as allergens (the Big 9, formerly the Big 8).
Chemical contamination of food, beverages, and water include chemicals used in the growing or production of food, such as pesticides or veterinary drugs, as well as chemicals present in sanitizers, cleaning solutions, coatings, and packaging.
Physical contamination of food and beverages encompasses foreign material that makes its way into product at some point during growing, harvesting, storage, manufacturing, processing, or distribution.
Microbiological contamination of food encompasses bacterial pathogens, such as Listeria monocytogenes, Escherichia coli (E.coli), Salmonella, Cronobacter, and many other pathogens that can contaminate food at any point during the supply chain, causing foodborne illness. This category also includes foodborne parasites.
Allergens in food include the Big 9 (formerly the Big 8): milk, eggs, fish, shellfish, tree nuts, peanuts, wheat (gluten), soybeans, and sesame as of January 2023. Big 9 food allergens and residues in food are grounds for a Class 1 recall.
Cross-contamination of food involves the carryover of food residue into another food that is not labeled as containing that food. The Big 9 allergens are of the most concern.
Food Standards Australia New Zealand (FSANZ) has estimated the annual economic burden of foodborne illness in Australia and has valuated other costs associated with business losses, regulatory activities, and outbreak investigations and surveillance.
A study conducted by the UK Food Standards Agency has reported a noticeable increase in antimicrobial resistance (AMR) in Campylobacter from chicken meat to certain antibiotics over the last two decades; however, there has not been a significant increase since 2014.
The UK Animal and Plant Health Agency has published a report that provides an overview of incidences of Salmonella and the pathogen’s overall level of antimicrobial resistance (AMR) throughout the UK in 2021.
An ongoing study funded by the Center for Produce Safety is examining the survival of Salmonella and Listeriamonocytogenes on surfaces in dry food packaging facilities, as well as the efficacy of dry cleaning processes on pathogen reduction. The first of three phases has concluded.
Mettler-Toledo has unveiled its new DXD and DXD+ dual energy detector technology for X-ray inspection, which has an enhanced ability to detect low-density contaminants in packaged food products.
The U.S. Food and Drug Administration (FDA) has announced two new food safety prevention strategies intended to help prevent outbreaks of foodborne salmonellosis and listeriosis associated with imported enoki and wood ear mushrooms, and salmonellosis associated with bulb onions.
A recent study has found pervasive, low levels of lead, cadmium, arsenic, mercury, and phthalates in U.S. cannabidiol products. The study also demonstrated substantial inaccuracies of product label claims for CBD potency.
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) have released findings from recent Joint Expert Meetings on Microbial Risk Assessment (JERMA) sessions on the prevention and control of microbiological hazards in fresh fruits and vegetables.
The U.S. Department of Agriculture’s (USDA’s) Agricultural Research Service has discovered 33 new species of mycotoxin-producing fungi belonging to the genus Fusarium.
The U.S Food and Drug Administration (FDA) has completed a research study that evaluated Food Code recommendations for reducing the risk of norovirus in foodservice establishments.
On Demand:
From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.
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