An Ever-Expanding List

California’s Safe Drinking Water & Toxic Enforcement Act, known more commonly as Proposition 65, is a law adopted by California voters in 1986. The goal of the new regulation was, to not only protect citizens from potential health hazards in water, but also protect them from exposure to any cancer-causing substances, in general. Since its enactment over three decades ago, the list of chemicals within the legislation has grown to include nearly 1,000 entries. The regulation requires businesses to publish a “clear and reasonable” warning prior to knowingly and intentionally exposing any consumer in California to a listed chemical. On food products, this warning must be placed somewhere on the food label. Keep in mind, Proposition 65 allows for a one-year grace period from the date a chemical is added to the list before a warning is required. Continue Reading

Imagine you purchase a new soup brand from the grocery store and end up really enjoying it. You tell your friends about this new favorite soup and then go back the next week to buy it again. However, after you try it the second time, you realize that the flavor and the ratio of veggies to broth aren’t the same as the first time. This may sound like a food manufacturer’s worst nightmare, but don’t stress, you can avoid this scenario by implementing physical testing into your food safety and quality monitoring. Continue Reading

Questions about the safety of fresh produce are in the headlines again following recent North American outbreaks involving Salmonella in sprouts, Salmonella in papayas and E. coli O157:H7 linked to romaine lettuce. Moreover, the Produce Safety rule of the Food Safety Modernization Act (FSMA) took effect for large farms in January, and the U.S. Food and Drug Administration (FDA) implemented the next stage of its targeted sampling program for fresh produce and related commodities. Continue Reading

As most of you have heard, the Food Drug Administration (FDA) has proposed an extension to the compliance dates for the Nutrition Facts Label regulations announced in 2016. The proposed new deadlines will be January 1, 2020 for food manufacturers with $10 million or greater in annual food sales and January 1, 2021 for food manufacturers with less than $10 million in annual food sales. Although the deadline has been pushed, many food manufacturers and retailers have already switched to the new nutrition label. If you are having trouble getting started, here is Mérieux NutriSciences easy guide with the 6 steps you should take to implement the new nutrition label. Continue Reading

The term “dioxins” refers to a group of toxic compounds formed as a result of human activity, such as waste incineration, backyard burning and industrial processes involving chlorine. Once produced, they continue to linger in the environment due to their strong chemical structure that is resistant to breakdown. Over time, they make their way into our rivers, lakes and soil, eventually landing up in our food supply. But should you be worried about dioxins in your supply chain?  And if these toxic compounds could be present in your supply chain, what actions should you take? Ask yourself the following three key questions to help manage potential dioxin contamination. Continue Reading

The use of glyphosate, one of the most popular herbicides for agriculture, has become a hot topic in the press in both the United States (US) and the European Union (EU) over the past few years. Legislators, advocacy groups, food producers and scientists have been debating about the safety of glyphosate and on its usage on grain farms, in storage areas and even in our homes. To help food manufacturers understand how this affects their companies, we’ve answered five key questions about glyphosate below: Continue Reading

Yeast and mold get a bad rap, which is understandable in most cases. If yeast and mold appear in foods where they don’t belong, it can be a sign of a problem in the manufacturing process, or it could simply mean that you left your strawberries in the fridge for too long. No matter the case, there are some food and beverage items that we would not have without the aid of yeasts and molds.

These groups of organisms deserve our thanks for providing us with the following three foods: Continue Reading

Microbial identification and organism typing provide the food industry with a way to identify organisms and sub-species of those organisms. Laboratories specializing in this type of testing offer food companies a way to determine which harmful organisms may be present in their production plant ecology, as well as a particular ingredient or product that is out of specification. Additionally, this testing provides a way to confirm the presence of beneficial organisms in a product. Continue Reading