Cross-Contamination

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An ongoing study funded by the Center for Produce Safety (CPS) is looking to fill knowledge gaps about the potential for microbial cross-contamination in dry produce packinghouse environments to inform risk assessments and mitigation strategies.

The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.

To address the trend of food manufacturers intentionally adding sesame to food products that did not originally contain the allergen in an attempt to circumvent allergen cross-contact requirements, FDA has updated its draft guidance for industry on hazards analysis and preventive controls with a new chapter on avoiding allergen cross-contact and proper labeling.

The recently released findings of a five-year study on consumer meal preparation practices by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted the importance of National Food Safety Education Month.

Many people are unaware of the threat that foodborne illnesses pose in their own homes, with gaps seen between best practice and actual behavior. However, we can reduce risks in our home kitchens by providing people with solid science, education, and communication about home food safety.

Researchers from Kao Corporation have developed a long-lasting skin coating agent that kills pathogens on the hands, paving the way for new hand hygiene solutions that could potentially help food handlers prevent cross-contamination. 

On June 27–28 in Chicago, Illinois, national and international nut industry leaders convened for the Peanut and Tree Nut Processors Association’s (PTNPA) annual Operations and Technical Food Safety Summit.

MenuTrinfo’s “Certified Free From” (CFF) seal can support brands’ food safety and boost sales by indicating third-party validation of allergen-free claims on a product label.

Traditional dairy processors have begun to develop various milk alternatives alongside their standard product lines to adapt to shifting consumer demand. To effectively analyze and test traditional product lines while overcoming the difficulties of testing novel plant-based milk, they must have access to adaptable instruments and accommodate specific food safety concerns.

New uses for existing technologies are being deployed in foodservice establishments to prevent persistent pathogens like Salmonella, and viral pathogens like norovirus and Hepatitis A, on surfaces where continuous sanitation and disinfection is needed.