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One Health Certified™ is a voluntary food-animal certification open to all producers who want to demonstrate to consumers their commitment to responsible and transparent animal care practices.
To curb leafy greens-related outbreaks, pilot studies were undertaken to identify how to improve food safety throughout the supply chain. Here’s what we learned.
In the last Food Safety Insights, we surveyed and interviewed 240 processors in the United States, Canada, and around the world on the impact of coronavirus disease (COVID-19) on their supply chains. In Part 2, we will look closer at how what they learned is guiding how they adapt and change. We especially looked at the changes that processors say are here to stay.
I recall sitting in the office one day in the fall of 2018 when I received a call from a reporter who informed me that there had been a further outbreak of Escherichia coli O157:H7 linked to romaine lettuce. After an initial response of “oh, no,” the reporter asked why do we continue to have outbreaks linked to lettuce?
Six industry organizations have released a report outlining 4 months of leafy green traceability pilots in response to a request by the U.S. Food and Drug Administration for improved traceability in the food system.
Could this Act lead to legal action brought by someone claiming they contracted COVID-through a food product produced at a meat processing facility where an outbreak occurred?
Here we explore foodborne illness outbreak investigations related to coconuts, highlight the challenges experienced, and share the food safety lessons learned.