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Articles by Topic - Safety
Listing articles 121 to 130 of 189
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.
Researchers at McGill University in Montreal have found new evidence that eating Escherichia coli-contaminated chicken can cause urinary tract infections (UTIs).
Although the Canadian food safety program is ailing, the government can fix its problems with substantial effort and investment, according to one researcher.
The U.S. Food and Drug Administration (FDA) has asked the Department of Justice to seek a permanent injunction against a New York food processing company that has repeatedly been found to operate under unsanitary conditions. Inspections over several years have uncovered deficiencies in the production of food and seafood products at NY Gourmet Salads Inc. in Brooklyn, N.Y., the FDA announced.
A report from a food safety research company identifies potential hazards, including microbial and chemical contamination, in the aquaculture and processing of imported catfish. The report concludes that the current inspection system for imported catfish “does not provide sufficient protection” for consumers.
Safe food is something we all take for granted; nobody expects to get sick from the food we eat. We place a great deal of trust in the people and companies that provide our food. In the old days, that trust extended down to the butcher shop or the fruit stand when it was a short ride from there to the source—the farm. In essence, our food chain had few links and was very manageable. Much has changed over the years.
Researchers at the Agricultural Research Service and the University of Georgia have identified the primary source of Listeria monocytogenes contamination in commercial chicken cooking plants: incoming raw poultry.
My last article focused on sanitation training and the five basic steps for cleaning a food plant. In this article I address the pitfalls, as well as the results, you can expect when you implement a high-quality food safety/sanitation system.