Check out the December 2016/January 2017 edition of Food Safety Magazine: Tackling pathogens on produce at retail, food safety in the spice industry, environmental monitoring in the era of whole-genome sequencing, foreign material control and evaluation and much more!
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.
In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.
The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.
Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.
If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?