Food Safety News: The World Health Organization (WHO) has identified key priorities to improve food safety in the next five years in South East Asia.
The Framework for Action on Food Safety in the WHO South-East Asia Region covers 2020 to 2025 and has guidance for authorities across the food chain and those involved in food safety emergencies, preparedness and response. Several countries are included. More here.
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).
The ARC Training Centre for Food Safety in the Fresh Produce Industry has released information on fresh produce safety and COVID-19 positive workers in processing facilities. Key points are:
- COVID-19 is unlikely to be passed on through fresh produce
- There is a low risk of contracting COVID-19 from fresh produce if handled by a worker who is confirmed positive for COVID-19
- Immediately notify the health department if a worker in the facility tests positive for COVID-19
- Increase contact time and/or concentration of disinfectants on surfaces in the processing environment
For further information, visit the ARC Training Centre’s website here.
For additional information, visit these following sites:
Australian Department of Health: Coronavirus (COVID-19) Resources: https://www.health.gov.au/resources/collections/novel-coronavirus-2019-ncov-resources
Freshcare: Novel Coronavirus (COVID-19) Resources: https://www.freshcare.com.au/resources/novel-coronavirus-covid-19/
Institute for Food Safety at Cornell University: The Coronavirus (COVID-19) Food Industry Resources and FAQs: https://instituteforfoodsafety.cornell.edu/coronavirus-covid-19/frequently-asked-questions/
New Zealand Food Safety Science Research Centre: https://www.nzfssrc.org.nz/node/154
NZ MPI: Coronavirus and Food Safety on COVID-19: https://www.mpi.govt.nz/protection-and-response/responding/alerts/coronavirus/coronavirus-and-food-safety/
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
Food Safety Tech: Third-party audits are critically important to food companies.
FPSC: Can the FDA Food Safety Modernization Act (FSMA) provide a framework to improve practices and boost exports for Chilean raspberry producers?
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.
Journal of Commerce / Lara L. Sowinski: On April 6, the U.S. Food and Drug Administration issued a final rule establishing requirements for shippers, loaders, carriers by motor vehicle and rail, and receivers engaged in the transportation of food, including animal food, to use sanitary transportation practices to ensure the safety of the food they transport. The final rule is part of the FDA’s larger effort to focus on...
Journal of Extension: This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners. Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating foodservice workers about safely handling leafy greens.