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The government’s six main objectives for food safety for the next decade, recently unveiled as part of the Healthy People 2020 initiative, are all “reasonable and attainable,” but they require additional data, according to Michael Doyle, PhD, Regents Professor of Food Safety and Microbiology and director of the Center for Food Safety at the University of Georgia in Griffin.
Food safety problems can arise at any of multiple stages of food production, and illnesses that result from them are frequently not detected or reported, according to a new report from the American Academy of Microbiology.
Escherichia coli can live for weeks around the roots of produce plants and transfer to the edible portions, but the threat can be minimized if growers don’t harvest too soon, a Purdue University study shows.
An international team of scientists is calling for protecting complementary food for infants in developing countries, especially those where corn is a staple food, against fumonisin, a toxin produced by fungi.
Pete Fernholz remembers the days when his dad, who worked at a milk plant for 40 years, had to help take apart a milk processing system and clean it with tubular brushes. It was a costly and time-consuming step in the process of trying to assure sanitized milk. Nowadays, closed-loop systems use clean-in-place (CIP) technology, which allows pipes and other production components to be cleaned automatically with less human intervention, reducing cleaning time, costs, and possible contamination events.
A new study by Michigan State University’s Product Center for Agriculture and Natural Resources tracks emerging concerns about food safety among consumers. For the study, “Food Safety Certification: A Study of Food Safety in the U.S. Supply Chain,” more than 400 consumers and 75 food companies were surveyed. DNV, a provider of food safety certification services, sponsored the study.
Five of the countries from which the U.S. receives the lion’s share of its produce imports have taken significant steps to modernize their food safety systems over the past several years, according to a report released in late September by the Produce Safety Project at Georgetown University in Washington, D.C.
Departments: Safety, Traceability in Food Manufacturing
The volume and severity of food recalls in recent years are enough to scare any consumer away from grocery aisles and frighten any food manufacturer into thinking that its product might be next. The industry got a taste of that reality with the massive recall of Salmonella-contaminated products made with peanuts originating from the Peanut Corporation of America (PCA). By March 2009, the recall included more than 3,200 products, with the number rising daily. Then, just as the dust seemed to settle, a...
Nearly 30% of sports venues nationwide have been cited for at least one “critical” or “major” health violation at more than half of their concession stands, according to a recent investigative report by ESPN’s “Outside the Lines” program.
Departments: Help Your Employees Protect Against Pathogens
The media and the public generally focus first on the actual pathogen when a foodborne illness occurs, eventually turning their focus to the source of the illness. Often, an infected person causes the outbreak directly—or even indirectly—through a series of improper actions or inactions. Humans can be considered the parameter of these illnesses.