Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.
How using the right vendors can reduce food safety risks in your operation.
Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.
Industry must take it upon ourselves to ensure that our supply chain is sound. It’s the best defense against food fraud we could have.
The Center for Produce Safety answers crucial produce-specific food safety questions, providing science-proven results that are ready to use in the real world. It has successfully fostered a truly unique partnership, bringing together leaders from industry, government, and academia.
Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.
The Food Safety Modernization Act’s provisions on agricultural water require reevaluation.
While many in the leafy greens industry participated in the creation of the LGMA, it truly was a collaborative effort that united an entire farming community.
It is important to understand your rights and responsibilities during a food regulatory inspection.
The responsibility for the regulation of a sanitizer used on a food item is based upon the intended use of the sanitizer and on the status of the food in question.
Whole supply chain traceability is a combination of both internal (proprietary information and processes) and external transparency (shared information and processes among partners). Are your processes FSMA compliant?
During production and the postharvesting process of citrus fruits in conventional agriculture, residues of postharvest protectants as well as pesticides can be found in detectable concentrations.
An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.
Some of the evolving key provisions in the Produce Safety Rule are discussed, along with the ongoing public discussion between FDA and members of the food industry.
Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.
U.S. Food and Drug Administration (FDA) officials provided insight on proposed rules for foreign supplier verification programs and the accreditation of third-party auditors during a Sept. 4 web seminar hosted by the United Fresh Produce Association, The Packer reported Sept. 5.
Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
When we debate how animals should be treated, we are also debating the safety of our food.