There are two big game-changers for improving food allergen safety: more effective food labeling, as well as risk assessments to understand the severity and frequency of allergic reactions. Identifying, prioritizing, and standardizing the list of major food allergens across global borders will help protect people everywhere living with allergies.
To lead from the local level for food safety, top executives must empower and authorize leaders to solve issues like food safety culture. The technical food safety team is best situated for this task. To build a sustainable food safety culture, it is essential to start with shifting and building the mindset of the technical leadership and honoring the well-being of this team.
A recent study is one of the first to explore the interactions between rotavirus, hepatitis A, and norovirus with biofilms comprising spoilage bacteria and lactic acid bacteria on plastic, stainless steel, and glass surfaces.
A recent study evaluated four commercial disinfectants that are listed by EPA as being "active" against human norovirus. The study found that three of the disinfectants did not work well against the virus. The fourth, however, was found to be very effective at killing norovirus.
The National Environmental Health Association (NEHA) hosted a webinar on food safety legislation and policy trends on September 13, as part of its resource offerings for National Food Safety Education Month.
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Allergen Testing. Sensitivity Matters.
When testing for allergens like soy, how much of a difference can 3 ppm make? A big one, if your goal is to claim "allergen-free," avoid risk, and/or be in line with industry standards. Try out our AgraStrip allergen test kits, the most sensitive rapid tests available. Learn more from Romer Labs!
In this National Food Safety Education Month special episode of Food Safety Matters, we chat with Dr. John Butts, Principal at Food Safety By Design LLC and Advisor to the CEO at Land O' Frost Inc., about Upton Sinclair’s groundbreaking 1906 novel, The Jungle. We discuss parallels between today’s food safety landscape and the food safety challenges of the meatpacking industry in the early 20th century, as well as where the next half-century may take the food sector. Listen now!
In this National Food Safety Education Month special episode of Food Safety Matters, we speak with prominent foodborne illness attorney Bill Marler about the deadly 1993 E. coli outbreak in ground beef served by Jack in the Box restaurants, an event in which Marler defended many victims, as well as his outlook on the future of food safety legislation in the U.S. The story of the outbreak is told in the book Poisoned by Jeff Benedict, which centers around Marler's involvement in the legal cases resulting from the outbreak. Listen now!
This is the first webinar in a new series on smarter food safety. Join us to explore one of the "smarter tools" FDA is using to improve food supply safety: remote regulatory assessments, which are employed at foreign and domestic food facilities to ensure compliance with FSMA mandates. Register now!
In the August/September issue of Food Safety Magazine, our cover story highlights best practices for food recalls. Additional features discuss approaches to reducing Clostridium botulinum in fresh-cut produce, the New Era of Smarter Food Safety, and reducing Salmonella in poultry. Access the full issue here!
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