Skip to content

Posts from the ‘Chemical Residues’ Category

Key learnings from the CPS 2020 Research Symposium

The Center for Produce Safety in the US has prepared key learnings summaries of its Annual Research Symposium, with five sessions held over June and July 2020.

The full set of Key Learnings from the CPS Research Symposium is here. The following text is drawn from the CPS Key Learnings:

During Session 1 held on June 23, 2020, the Symposium explored the use of computer-based modelling to help address two burning issues for the produce industry: understanding potential Listeria growth and persistence in whole produce commodities and the development of sampling strategies to support the validity of assumptions surrounding microbial testing needs and design of acceptable protocols (Key Learnings Session I).

In Session 2, the Symposium expanded the knowledge base on Listeria monocytogenes and its persistence and growth on specific commodities and fresh-cut products and examined novel methods to control Listeria growth on food contact surfaces (Key Learnings Session II).

In Session 3, the Research Symposium explored projects that took wholistic, systems approaches to solving challenges with pest intrusion into leafy greens fields, pathogen transference on co-managed farms and the impact of traits associated with concepts of soil health on pathogen persistence. It also examined Cyclospora presence in the irrigation canal systems in the Yuma, AZ production region (Key Learnings Session III).

Session 4 featured the use of genomics and metagenomics to address challenges in identifying new or revisited indicators and index testing-targets of human viral pathogens that may ultimately be used in the produce industry, the distribution and relatedness of Listeria species in the U.S., and the use of that information to better understand source-risk related to facilities and product, identification of competitors of Listeria monocytogenes that might control that organism in composts, and build our knowledge base of bacterial pathogen persistence and rates of genetic diversification in the Yuma and Salinas vegetable production regions (Key Learnings Session IV).

Session 5 featured research describing the “die-off” rates of human pathogens in agricultural water from three locations around the world, the persistence of pathogens in shade-house production environments, pathogen persistence in wash water systems and the potential role
of damaged cells to contaminate washed products, the efficacy of irrigation water sanitation and the potential role of sediments in canal systems as reservoirs of human pathogens (Key Learnings Session V).

AU: Making sure floors meet HACCP Standard

foodmag.com.au: Putting in place an effective Hazard Analysis and Critical Control Point (HACCP) food safety management plan has become a central priority for any facility involved in the production, processing or storage of food and beverage produce.

This preventive risk assessment system ensures that all food safety hazards are assessed and that appropriate controls are put in place to eliminate or reduce contamination.

Read the full article at the Food & Beverage magazine website

AU: Schreurs & Sons receive Excellence in R&D Adoption award for electrolysed water system

Congratulations to Schreurs & Sons on being awarded the AUSVEG VIC Award for Excellence in R&D Adoption. In the video below, Chris Schreur (Director, Business and ...

Photo: © RMCG / Youtube

Read more

US: Food Safety: Once More Into the Ozone

Growing Produce: We are riding another wave of keen interest in the potential for ozone-treated water (ozonation) to supplement or wholly substitute for current antimicrobials added to postharvest wash and cooling water. Similarly, gaseous ozone and ozone-fogging applications are triggering cautious interest for surface sanitization in pre-coolers and cold storage.

Read the full article at the growingproduce.com website

AU: National Residue Survey results 2016-17

Apple & Pear Australia Ltd: The apple and pear industry has once again demonstrated its commitment to food safety and minimising residues with the latest National Residue Survey results showing a 98 per cent compliance level in apples and pears tested in 2016-2017.

Read more

UK: Alarming chemical cocktail sprayed on your fruit and veg

Daily Mail: Doing the family shop, you’ll probably feel virtuous as you fill up your trolley with healthy fruit and vegetables.

But worrying new research reveals that these wholesome foods have been treated with a complex mixture of pesticides to get them to your table in peak condition — and there may even be some residues of these chemicals left on the produce you buy.

Read the full article at dailymail.co.uk

AU: Chemical security

Australian National Security: Terrorists can use chemicals found in everyday products to make powerful homemade explosives and toxic weapons. Approximately 40,000 chemicals are approved for use in Australia.

Read more

Masterclass: Building capability and safety in fresh produce; Hobart AU

A masterclass was hosted in Hobart on 30 November 2016 by two food safety research centres— the Tasmanian Institute of Agriculture Food Safety Centre, and the Fresh Produce Safety Centre Australia & New Zealand.

Read more

US: Food hub provides local fruit and veggies

Lisa Cownie / KEYC News: Now there is really no excuse not to eat your vegetables. The MVAC Food Hub in Mankato cleans and preps the veggies for you, all you have to do is pick them up each week. Even better, they all come from local producers.

Read more

AU: Call for submissions on changes to maximum residue limits requirements

Food Standards Australia New Zealand: Food Standards Australia New Zealand (FSANZ) today called for submissions on a proposal to create an “all other foods” maximum residue limit for some agricultural chemicals. FSANZ Chief Executive Officer Steve McCutcheon said maximum residue limits are currently set for chemicals and specific commodities. “This has created issues for enforcement agencies and producers because low levels of chemicals permitted on one food may be accidentally found on other foods not listed in the Code,” Mr McCutcheon said.

Read more