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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.
The U.S. Food and Drug Administration (FDA) has issued final guidance for shell egg producers on how to comply with certain provisions in its Egg Rule that is designed to prevent Salmonella Enteritidis contamination of shell eggs.
On Tuesday morning at the 2022 International Association for Food Protection (IAFP) Annual Meeting, leading industry academics discussed the topic of enteric virus persistence in low-moisture foods.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will soon declare Salmonella to be an adulterant in breaded and stuffed raw chicken products.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”
Resorcix and Gat Foods have launched a clean-label, botanical extract that is a solution for Thermophillic Acidophilic Bacteria (TAB) contamination in still, ready-to-drink, non-alcoholic beverages.
The U.S. Food and Drug Administration provided an update about its ongoing Cyclospora cayetanensis prevention and research efforts under the Cyclospora Prevention, Response and Research Action Plan, including the publication of an article in Food Safety Magazine.
A study published in China CDC Weekly gives insight into the mortality rate of past foodborne botulism outbreaks in China, and also points out seasonal, regional, and product trends associated with botulism cases.
The Center for Produce Safety (CPS) has published a summary of the 2022 CPS Symposium, highlighting several crucial food safety findings related to Cyclospora, Listeria, biofilm control, sanitization methods, and more.
On Demand: Culture media for the microbiological testing of food, feed, or water must be prepared with pure water that complies with specifications described by the ISO 11133:2014 standard.
LIVE: August 23, 2022 at 2:00 pm EDT: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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