Posts from the "Latest News" category
US: Seeking alternatives for reducing bacteria in fresh produce
Farm and Dairy: A team of researchers at Wayne State University have been exploring natural, safe and alternative antimicrobials to reduce bacterial contamination. Plant essential oils such as those from thyme, oregano and clove are known to have a strong antimicrobial effect, but currently their use in food protection is limited due to their low solubility in water.
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UK: A large Great Britain-wide outbreak of STEC O157 phage type 8 linked to handling of raw leeks and potatoes
Epidemiology & Infection: Between December 2010 and July 2011, 252 cases of STEC [Shiga toxin-producing Escherichia coli] O157 PT8 stx1 + 2 infection were reported in England, Scotland and Wales. This was the largest outbreak of STEC reported in England and the second largest in the UK to date. Eighty cases were hospitalized, with two cases of haemolytic uraemic syndrome and one death reported.
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AU: Cherries in fake ‘Tasmanian-grown’ packaging sold by the box load in China and Vietnam
ABC news: Tasmanian cherry growers are fighting back against produce being sold in counterfeit “Tasmanian-grown” packaging in China and Vietnam.
Fruit Growers Tasmania business development manager Phil Pyke said the fakes were outselling the real deal five to one.
In recent weeks, fruit sold in Vietnam sparked health fears. “They were put in a counterfeit box linked to one of our orchards,” he said.
“Then it has gone and allegedly made someone sick. That is of deep concern to us.”
US: How are retailers prioritizing food safety strategies?
Supermarket News: How are retailers prioritizing food safety strategies in the face of more attention from the media, consumers and the government? “I think [food safety is] probably more critical than it’s ever been in our history. It’s just the right thing to do,” says Randy Edeker, FMI Connect chairman, and president, chairman and CEO of Hy-Vee, as SN’s kicks off a five-part FMI Connect 2015 video series.
Read Article →US: The CEO’s shopping list for safer food and bigger profits
Bill Marler / Forbes: I speak often at conferences to food manufacturers, foodservice and retailers about why CEOs and senior management (even outside of the traditional food safety or quality assurance department functions) must be dedicated to food safety if they want to make their business money.
My pitch is quite straightforward – “Why it is a bad idea to poison your customers.”
True, I am generally all about “doom and gloom”, but I also have a few recommendations for translating the “why” into practical “how”.
Read Article →US: FDA publishes draft guidance for expedited importer program
Food Safety News: One requirement of the Food Safety Modernization Act (FSMA) is for the Food and Drug Administration (FDA) to develop a program to expedite food imports to the U.S. from importers with a proven food safety track record.
On Thursday, FDA published draft guidance for industry explaining how the new fee-based Voluntary Qualified Importer Program (VQIP) will work.
Read Article →AU: Food labelling: canny consumers should search for the source
The Australian: Go shopping for food or sit down at a restaurant or cafe and you’re likely to be bombarded with assurances that everything is fresh, local, sustainable, seasonal, ethical, nutritious and/or Australian.
Packaging is jammed with claims about “goodness” and “trust” and, if the photographs are any guide, every farm is a green swathe of lush perfection with one or two plump, healthy animals gambolling joyfully across the verdant expanse.
In many ways this is encouraging. Retailers are responding to growing consumer preference for products that are healthy, ethically produced and local. But these images speak of a romantic idea of food production: clean, uncluttered and safe.
Read Article →US: Is the food industry doing enough to control allergens?
Food Safety News: A recent spate of [US] food product recalls due to undeclared allergenic agents illustrates the problem the food industry has in preventing allergen exposures.
While food manufacturers usually have allergen controls in place, protecting those in the population with food allergies can be particularly challenging. Undeclared allergens are considered a significant chemical hazard in food and thus a critical control in many processes, yet most product recalls are due to undeclared allergens.
Read Article →AU: Food-borne illness a major health threat
Nine News: Food-borne illnesses now pose one of the greatest threats to the health of Australians, warns a communicable diseases expert.
Changes to the way food is grown and distributed across the globe have been blamed for the increased risk of serious illness from the consumption of contaminated food.
Read Article →Supermarkets step up unannounced supplier audits
Food and Drink Manufacturing News: Unannounced hygiene audits of supermarkets? food and drink suppliers are becoming increasingly common, according to the British Retail Consortium (BRC) and Professor Chris Elliott, who carried out the investigation into the 2013 horsemeat contamination scandal.
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