US – The Conversation: When the COVID-19 pandemic began, not much was known about SARS-CoV-2 (the coronavirus) and its survival in food, on various materials and on surfaces. Since then, several food safety agencies have assessed the risk of potentially acquiring the virus from contaminated food or food packaging. The consensus is that currently, there’s no evidence it’s a food safety risk. More
Posts from the ‘Research News’ Category
US – Center for Produce Safety: A handful of Cyclospora cayetanensis outbreaks tied to U.S.-grown produce since 2018 have prompted several researchers to begin looking at possible domestic sources of the pathogen and potential industry risks. Read more.
See a short video on this research, Investigating Sources of Cyclospora in the Southeastern US, here.
AU – A recent study by a team from the ARC Training Centre for Food Safety in the Fresh Produce Industry, the Tasmanian Institute of Agriculture and the Food Quality and Design Group (at the University of Sydney, the University of Tasmania and Wageningen University, respectively) explored industry interpretations of food safety guidelines by describing the application of controls in Australian orchards and packhouses.
The assessment, published in the journal Food Control, found that an inconsistent application of water sanitation resulted in variable control of wash water quality and hygiene, and that the industry “could benefit from a better understanding of effective risk mitigation strategies, consistent industry application of food safety controls and improved evidence of controls achieving desired food safety outcomes.” More
AU – The paper ‘Persistence of Human Pathogens in Manure-Amended Australian Soils Used for Production of Leafy Vegetables‘ is now available online in a special issue of the journal Agriculture. The paper, authored by Dr Jenny Ekman and others, has been published as part of the research undertaken for the Hort Innovation project ‘Pathogen Persistence from Paddock to Plate’. Hort Innovation, together with the vegetable industry, completed a study on the survival of human pathogens in soil and irrigation water, and on leafy vegetables. The project was led by the Fresh Produce Safety Centre, in conjunction with Applied Horticultural Research, Freshcare and the University of Sydney. Read more about the project here, read the project report on the Hort Innovation website here and read the full journal article here.