Posts from the "Latest News" category
US: Chipotle’s Mistake: Failing to Build a Food Safety Culture
QSR Magazine: It is one thing to train employees on best food safety practices, but entirely another to make them care deeply about food safety.
Read the full article at the QSR Magazine website
AU: Cold chain group to tackle food waste
Produce Plus: Cold chain compliance and reducing food waste are on the agenda for advocacy group the Australian Food Cold Chain Council.
Read the full article at the Produce Plus website
US: LGMA: Ten Years Later
Food Safety Magazine: Eleven years have passed since the California fresh produce industry experienced its worst foodborne illness outbreak: Three died and 205 were sickened from the consumption of baggedspinach contaminated with Escherichia coli O157:H7. Additionally, this outbreak resulted in a loss of consumer confidence in leafy greens and financial losses for the food industry near $1 billion.
[category news; microbial contamination}
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US: EverCrisp receives PLU approval from IFPS
Fresh Plaza: The MAIA-1 apple variety – marketed as EverCrisp – received its PLU approval from the International Federation for Produce Standards (IFPS), and is broadening its marketing as it readies for expanded availability.
Read the full article at the Fresh Plaza website
NZ: Businesses may suffer six-figure loss
Otago Daily Times: Anything touched by tap water in the Dunedin city centre was either turned off or thrown out yesterday, creating financial woes estimated to be in the hundreds of thousands of dollars among many restaurants, cafes and bars.
Read the full article at the Otago Daily Times website
US: Project seeks test for ‘viable but non-culturable’ pathogens
Center for Produce Safety:A handful of pathogens – including Salmonella and Shiga toxigenic E. coli (STEC) – can go into a dormant state where they remain virulent but can’t be detected through traditional culturing methods. Dr. Xiaonan Lu, an associate professor of food science at the University of British Columbia in Vancouver, B.C., Canada, wants to change that.
Read the full article at the Center for Produce Safety website
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UK: Avoiding foodborne illnesses: How to create a stronger food safety culture
Virtual College: Foodborne illness can be dangerous and cause illnesses among staff and customers. However, by ingraining a strong food safety culture, this can be avoided by businesses. “Company culture includes a variety of elements, including work environment, company mission, value, ethics, expectations, and goals,” according to careers expert Alison Doyle.
Read the full article at the Virtual College website
US: Papaya-related Salmonella victim count triples in 3 weeks
Food Safety News: The deadly Salmonella outbreak that has been traced to maradol papayas from Mexico is spreading, with 32 more victims confirmed in the past week and three more states reporting illnesses.
Read the full article at the Food Safety News website
US: Farmers Market vendors say pea growing season was a challenge
WBAY.com: Health officials are asking folks who purchased loose peas between July 19th and August 5th to throw them away. Meanwhile, area farmers say the season for growing peas posed a challenge this year.
Read the full article at WBAY.com
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US: What’s in my food?
San Francisco Chronical: Food safety is about more than checking bureaucratic boxes. A food-borne illness outbreak can create lingering damage to a brand’s image, as burrito chain Chipotle proved in 2015. As DNA extraction becomes easier and the world stores more information on computers, new technologies are emerging to pinpoint safety issues.
Read the full article at the San Fransisco Chronical website