While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.

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. 

Cannabis edibles and beverages production, although still a growing industry, needs to have its own set of quality assurance (QA) and quality control (QC) regulations.