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Increased awareness and implementation of proper food safety in restaurants and delis may help prevent many of the foodborne illness outbreaks reported each year in the U.S., according to data from the CDC. Researchers identified gaps in the education of restaurant workers as well as public health surveillance, two critical tools necessary in preventing a common and costly public health problem.
As efforts for new legislation emerged during 2013, innovative technologies and services were also introduced to meet the growing demands put upon food processors
Last year, the USDA FSIS proposed a new regulation that would allow poultry processing plants to increase line speeds from 32 turkeys per minute to 55 turkeys per minute. Although the rule was designed to improve food safety by automating some aspects of the inspection process, consumer organizations feel the proposed changes do not account for the expected adverse impacts that a faster line speed will have on worker health and safety.
In response to concerns over the effectiveness of current control measures to reduce or prevent illness from consumption of spices in the U.S., the FDA released its report "Draft Risk Profile: Pathogens and Filth in Spices" on October 30th. What followed was a string of media coverage alerting the public that their spices can contain anything from whole insects to rodent feces.
The formation of unwanted layers of limescale deposits on the surface of process equipment is of critical importance in the food industry. Limescale is particularly prevalent in heat transfer devices, membrane separations, and distribution lines. Scale deposits, known as fouling, can cause a number of operational problems. In addition, the incorporation of even undesirable trace particulates can lead to off-flavors or off-colors, reducing shelf life, or even making the product un-saleable.
The preventive controls in the proposed regulations would apply to domestic and imported animal food, including pet food, animal feed, and raw materials and ingredients. The CGMPs, while similar to the proposed human food CGMPs, are not identical; they do not address certain practices that do not pertain to animal food, such as allergen cross-contact, according to the FDA.
The guide was developed jointly by GS1 US, the International Dairy-Deli-Bakery Association, and the International Dairy Foods Association. It applies to all types of dairy, deli and bakery products, and includes detailed instructions on product identification, use of batch/lots numbers, barcodes, and other traceability standards. A step-by-step recall guide is also included.
Samples of human breast milk purchased through Internet milk-sharing sites were frequently contaminated with pathogenic bacteria and exhibited high overall bacterial growth, a recent study found. Consumption of milk obtained from these largely unregulated websites can introduce risks for infants, especially those born preterm or with immunecompromised status, the lead researcher says.
One of the most stubborn bottlenecks in rapid detection and identification of foodborne pathogens has long been the very first step: Concentration of enough cells to accurately identify the pathogen. Current standard methods of cell concentration take about 24 hours, but a new method developed by researchers at Purdue University could cut that time to as little as one hour.
President Obama signed a bill on October 17 to reopen the federal government and end the 16-day shutdown. Throughout the partial federal government shutdown, food safety issues occupied prominent spots in the pages of the nation’s newspapers.