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Following up on a lawsuit filed in early July, a group of meat and livestock trade organizations asked a federal court on July 26 to grant an injunction against the implementation of the USDA’s country-of-origin labeling (COOL) regulations...The rule is “arbitrary and capricious, offering little benefit to consumers while fundamentally altering the meat and poultry industry,” according to a statement.
The foreign supplier verification rule requires that imported foods meet the same safety standards as domestically-produced foods, and put the burden of meeting those standards on the importing companies, which will have to prove their foreign suppliers have adequate controls in place...But some hurdles still stand in the way of full FSMA implementation.
Workers at industrial livestock operations are much more likely than workers at antibiotic-free livestock companies to carry livestock-associated strains of Staphylococcus aureus, as well as multidrug-resistant S. aureus, according to a new study from researchers at Johns Hopkins University’s Bloomberg School of Public Health.
A multistate outbreak of listeriosis has led to the recall of several cheese products by a Wisconsin manufacturer. At least five people infected with the outbreak strain of Listeria monocytogenes were hospitalized; the illness resulted in one death and a miscarriage by a pregnant woman, according to the CDC. The products had been distributed nationwide through retail and foodservice outlets and by mail-order, according to the company.
The U.S. Pharmacopeial Convention (USP) has proposed a number of updates to the Food Chemical Codex (FCC), including the first example of a new type of resource, the FCC Identity Standard, designed to help food scientists verify the identity of complex food ingredients.The newly introduced identity standards will provide tests to confirm that a product is what it purports to be, as well as tests for substances that should not be found in an authentic product, according to the USP. The first proposed FCC...
The global food safety testing market will reach over $14,000 million in revenue, at a growth rate of 7.2 percent annually, by 2018, according to a new report from the Dallas-based global market research company MarketsandMarkets. This compares with $9,262.3 million in 2012. North America has 40 percent of that market share, and will reach more than $4,000 million by 2018, the report predicted.
An audit of the inspection and enforcement activities of the USDA’s FSIS at swine slaughter plants identified multiple deficiencies, according to a recent report released in May. Among the report’s findings: FSIS’s enforcement actions do not deter repeat violations, inspectors do not always follow inspection protocols, and inspectors do not always take enforcement actions against humane handling violations at slaughter plants.
Plant-based compounds such as olive powder may have the power to shut down pathogens like E. coli in food, according to reports from the USDA’s Agricultural Research Service. Research chemist Mendel Friedman, PhD, has been studying olive powder and other plant compounds (such as apple, onion, and garlic) for many years. In a recent study, Dr. Friedman and colleagues loaded up ground beef patties with E. coli O157:H7, and then mixed in either olive powder or one of the other plant compounds before...
A complaint against Brothers International Food Corp., brought by a former employee, alleges that the company fired the plaintiff in retaliation for raising safety and health concerns about its products. The June 6 complaint, filed in U.S. District Court for the Western District of New York, is the first to be filed in a federal court under the employee protection provisions of the FSMA, according to a public interest advocacy organization.
The use of sharp needles or blades to tenderize meat by breaking up muscle fiber can push pathogens on the meat’s surface deep into the interior, where they are less likely to be reached and eradicated by cooking or surface cleaning. It’s fairly common practice; the USDA estimates that 37 percent of meat processors use at least some mechanical tenderization.