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Archive for the ‘food safety’ Category

The preparation of can foods can be dangerous if not properly done. Please keep in mind that the main agent we try to control in can (jar) food is a dangerous bacterium, Clostridium botulinum, which can be quite dangerous. Check out this recent report on botulism associated with improperly prepared jarred pesto    

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This month, the FDA has released some guidelines for the food industry on how to voluntarily label foods that have been derived from genetically engineered plants. The term GMO, genetically modified organism, can also be applied here. The recommendation for the industry is to include terms such as “not genetically engineered,” “not bioengineered” or “not […]

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There were a couple of articles that were published today, one on Food Safety Magazine EDigest, Understanding the Differences between Hazard Analysis and Risk Assessment, and the other on Food Safety News, Food Safety and the Perception of Risk. The first article is a summary of the difference between HACCP, by taking a closer look […]

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I was following the news about the E. coli outbreak that occurred in a restaurant in Vermont few weeks ago, the investigations by the Vermont Department of Health and the very few reactions at the national level. In these type of cases people are in a rush to know the origin, where is it coming […]

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Here I am reproducing some information developed by the Vermont Agency of Agriculture on Avian Influenza. But first, let’s review the risk of this disease appearing in the USA. The disease is called Highly Pathogenic Avian Influenza (HPAI) and it is produce by a strain of avian influenza virus called H5. Years ago we heard […]

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Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food, has been published The original regulation was proposed on January 16, 2013 and appeared in the Federal Register, Vol 78, No. 11, page 3646 (plus). This new regulation updates Title 21 CFR (Code of Federal Regulation) Part 110 (Current Good Manufacturing Practice […]

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Antibiotic Resistance

Last week I wrote an opinion article for Food Safety News on antibiotic resistance, a problem that has been recognized since the moment antibiotics were discovered. Yet, we have let it go too far, with only few countries implementing actions and even fewer ones evaluating the impact of the limitations on antibiotic use. Denmark is […]

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At the end of June, early July, I spend some time working with a large meat processor in China. It was nice going back to China after six years. Many things have changed and the infrastructure built in the central/eastern provinces is just amazing. I had four days of intense food safety training, with more […]

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The Centers for Disease Control and Prevention have released the results from the Foodborne Diseases Active Surveillance Network (10 US Sites) for 2006–2014. These results show the preliminary incidence and trends of foodborne disease infections in those sentinel sites. Salmonella and Campylobacter are the most prevalent bacterial foodborne agents.

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The final labeling required for mechanically tenderized meat may go into effect on May 2016.   There was a recent FRONTLINE report about the large Salmonella outbreak related to a large poultry processor in the west coast that started in 2009 and has been on and off until 2014. This report has prompted the introduction […]

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