Emily Atkin / The New Republic: The CDC’s green light to eat romaine again may have marked the end of the lettuce crisis in consumers’ minds, but the situation is far from over. The agency and the FDA are still investigating why and how a dangerous strand of E. coli wound up contaminating lettuce in Yuma. No single grower, harvester, processor, or distributor has been blamed, and investigators are still unsure whether contamination happened during the growing, washing, chopping, or bagging process.
Read the full article at The New Republic
Coral Beach / Food Safety News: Federal officials say contaminated canal water near romaine lettuce growing fields is the likely source...
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
FPSC: Can the FDA Food Safety Modernization Act (FSMA) provide a framework to improve practices and boost exports for Chilean raspberry producers?
foodprocessing.com.au: Researchers at the University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES) decided to look at how viruses could stick to the surface of 24 common salad vegetables. They expected to establish that the small virus particles could ‘hide’ in the rough structures of the cuticle, the waxy layer that protects the plant against diseases and reduces water loss.
Journal of Food Protection: Tomatoes have been implicated in various microbial disease outbreaks and are considered a potential vehicle for foodborne pathogens. Traceback studies mostly implicate contamination during production and/or processing. The microbiological quality of commercially produced tomatoes was thus investigated from the farm to market, focusing on the impact of contaminated irrigation and washing water, facility sanitation, and personal hygiene. A total of 905 samples were collected from three largescale commercial farms from 2012 through 2014.
There’s a lot of people responsible for grower, packer or processor quality assurance and food safety who are not technically trained in QA and food safety. That’s just a fact of life that reflects the size, structure and necessities of many fresh produce businesses – small, family and tight. It’s also the reason why some QA standards and customers insist on a minimum level of training for the person(s) responsible for managing food safety in the business, with some now also providing the required training.
Food Safety in our industry is a consumer-right, requiring a collaborative effort from all sectors of the industry. Dr Douglas Powell, Professor of food safety at Kansas State University was at PMA Fresh Connections 2013 Conference last week to challenge businesses not to rely on regulation, but to rely on their staff to deliver safe food.
A free, downloadable presentation based on a webinar on produce wash water system management, is now available on the Center for Produce Safety website.
First presented in September 2012 by Trevor Suslow, extension research specialist at the University of California-Davis, the presentation focuses on the “Top FAQs about Produce Wash Water Management for Small-Scale and Direct Market Farms”. The presentation aims to:
- Focus on presenting information that you can use
- Give basic ideas and suggestions
- Give you the tools to make improvements in your operation
- Answer questions
Click here to download the presentation.