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An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.

To produce safe, high-quality eggs or egg products, you must start with clean equipment and a clean facility.

One Health Certified™ is a voluntary food-animal certification open to all producers who want to demonstrate to consumers their commitment to responsible and transparent animal care practices.

How strong is your food defense plan? The protection of your employees, your brand, and your bottom line is at stake.

To curb leafy greens-related outbreaks, pilot studies were undertaken to identify how to improve food safety throughout the supply chain. Here’s what we learned.

In the last Food Safety Insights, we surveyed and interviewed 240 processors in the United States, Canada, and around the world on the impact of coronavirus disease (COVID-19) on their supply chains. In Part 2, we will look closer at how what they learned is guiding how they adapt and change. We especially looked at the changes that processors say are here to stay. 

I recall sitting in the office one day in the fall of 2018 when I received a call from a reporter who informed me that there had been a further outbreak of Escherichia coli O157:H7 linked to romaine lettuce. After an initial response of “oh, no,” the reporter asked why do we continue to have outbreaks linked to lettuce? 

Producing products that are safe for consumers has long been a basic requirement for food companies.

The Canadian Food Inspection Agency (CFIA) has launched a public consultation to seek feedback on the proposed guidelines for simulated meat and simulated poultry products. The consultation opened for a 30-day period from November 3, 2020 and closes on December 3, 2020.