From: Food Quality Magazine, February/March 2008
FDA has enhanced tools for food chain defense, but is it enough?
You could say everything old is new again when it comes to the U.S. Food and Drug Administration (FDA) and food security. In 2003, the FDA issued a set of five food and cosmetic security preventive measures guidance documents designed to help participants in virtually all sections of the food chain minimize the risk of malicious, criminal, or terrorist actions involving products under their control. Their target audience: operators of food and cosmetic establishments, along with businesses that produce,...
A collaborative, proactive approach is key to optimizing leafy green safety
What can be a problem for an amphibian also pertains to produce. Consider this: The famous muppet Kermit the Frog appears to have it all—notoriety, popularity, and tremendous professional success. Yet, he sings, “It’s not easy bein’ green.”
Online courses, other tools changing food safety education
The next time you make a quick stop for a hamburger, take the family out for dinner at a nice restaurant, or run into the supermarket for salad greens and a pre-cooked chicken for dinner on a busy day, think for a moment about the food on your table. How safe is it to eat?
After years of decline, beef recalls because of E. coli spiked in 2007
The beef industry has long been in a race to keep up with its nemesis, Escherichia coli O157:H7. In 2007, it seemed as if the bacterium was winning. Compared with recent years, 2007 saw a colossal jump in the number of recalls due to beef products tainted with E. coli O157:H7.
Video auditing can help optimize process controls in food manufacturing
Recent events such as last year’s Escheria coli outbreak at several well-known fast-food chains and in the California produce industry, which lost more than $100 million as a result of contaminated lettuce and spinach, have increased the level of skepticism being directed at food processors. While government oversight and public attention drive processors to adopt new food safety solutions, preventive strategies increasingly focus on new technologies that enhance process controls.
A new spectroscopic tool can be used to ID edible oils
Edible oils are used in a wide variety of food products such as margarines, salad, cooking oils, mayonnaise, salad dressings, and confectioners’ coatings. They play a major role in determining the taste, texture, nutrient profile, and shelf life of food products.
Repellents, relocation, and exclusion can deter pesky birds
When it comes to pests, cockroaches, rodents, or flies generally spring to mind. Birds are often considered a mere nuisance, although these feathered critters can jeopardize food safety and employee health; they may even affect audit scores at food manufacturing facilities.
Biocides can affect food safety from harvest through production
Over the past 10 to 15 years, industry and the government have sought intervention strategies to reduce general microbial numbers and, specifically, to reduce or try to eliminate all produce pathogens. The most notable recent produce pathogen outbreak, which involved bagged baby spinach from California, was caused by E. coli 0157:H7. This occurrence resulted in a multistate outbreak, leading the U.S. Food and Drug Administration (FDA) to draft the “Guide to Minimize Microbial Food Safety Hazards of...