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Posts from the ‘Storage and Handling’ Category

US: What do food facility auditors really want?

Food Safety Tech: Third-party audits are critically important to food companies.

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US: Can the FSMA improve safety of frozen berry production?

FPSC: Can the FDA Food Safety Modernization Act (FSMA) provide a framework to improve practices and boost exports for Chilean raspberry producers?

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US: Food hub provides local fruit and veggies

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.

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US: Finalised US sanitary rule requires more scrutiny from food shippers

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...

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US: Food safety posters for safe handling of leafy greens

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.

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AU: How salad vegetable surfaces harbour pathogens — and it’s not how you expect

foodprocessing.com.au: Researchers at the University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES) decided to look at how viruses could stick to the surface of 24 common salad vegetables. They expected to establish that the small virus particles could ‘hide’ in the rough structures of the cuticle, the waxy layer that protects the plant against diseases and reduces water loss.

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SA: Microbiological food safety status of commercially produced tomatoes from production to marketing

Journal of Food Protection: Tomatoes have been implicated in various microbial disease outbreaks and are considered a potential vehicle for foodborne pathogens. Traceback studies mostly implicate contamination during production and/or processing. The microbiological quality of commercially produced tomatoes was thus investigated from the farm to market, focusing on the impact of contaminated irrigation and washing water, facility sanitation, and personal hygiene. A total of 905 samples were collected from three largescale commercial farms from 2012 through 2014.

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AU: An A-Z of common types of food poisoning

ABC Health & Wellbeing: Do you know which foods are more likely to cause Campylobacter? Or how many hours it takes to develop symptoms of Salmonella [infection] after eating a contaminated egg? Get the low-down on some of our most common causes of food poisoning.

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US: ProducePro campaign launched to help consumers safely prepare and enjoy fresh produce

Kathy Means, PMA: Consumers are the last line of defense in preventing foodborne illness.That’s why PMA supports the Partnership for Food Safety Education, which educates consumers through science-based, consumer-tested messaging.

The Partnership, with support from the Food Marketing Institute Foundation and PMA, introduced ProducePro, a new campaign to help consumers safely prepare and enjoy fresh produce with simple home safety practices.

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AU: Australian consumers’ food safety report card released

Food Safety Information Council: To celebrate World Health Day 2015, which has the theme of food safety, the Food Safety Information Council has released a report card assessing Australian consumers’ knowledge of food safety.

Council Chair, Professor Michael Eyles, said that, while it is good news that a recent Australian National University study found food poisoning cases in Australia have decreased from an estimated 4.3 million cases in 2000 to 4.1 million in 2010, this is still an alarmingly high number.

‘Food poisoning can be serious and results in 31,920 hospitalisations, 86 deaths and 1 million visits to doctors on average each year.

Click here to read the full story at the Food Safety Information Council

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