Thank you for visiting us at IAFP. This year’s conference brought together experts from across the globe to learn, engage, and collaborate on the latest scientific advancements in the food industry. As we reflect on the successes of the show, we wanted to share with you some of the highlights that stuck out to us!
An estimated 15 million food shipments are expected to arrive at 300 U.S. ports of entry this year from up to 125,000 foreign facilities located in over 200 countries. In recent years, an upward trend in the volume and diversity of imported food shipments has created regulatory and food safety challenges. Addressing these challenges, the U.S. Food and Drug Administration (FDA) developed a new regulatory oversight strategy for ensuring the safety of imported foods.
A meal plan indicating everything you should eat and drink seems like the perfect roadmap to achieve a goal weight. However, if this were the case, wouldn’t weight loss be easy? Not exactly. My first job as a registered dietitian was counseling members of a health club, and I quickly learned that there is much more to achieving diet-related goals than just providing education.
The recent Romaine lettuce recall—two in the last year—has turned the leafy green industry upside down. Flashbacks of the 2006 spinach recall in California’s Salinas Valley haunt the area’s farmers, the same farmers who after the 2006 outbreak implemented stringent practices through the California Leafy Green Marketing Agreement aimed at stopping the next outbreak.
But it happened again. Why?
Co-authored with Erdogan Ceylan
Every summer, I sit under the carport with my family and shuck a few buckets of corn that we later boil and quickly freeze. I never thought much about that home process until I started working at the Mérieux NutriSciences Food Science Center and interacting regularly with customers who are on a much larger and elaborate scale doing the same thing with their vegetables.
Blanching vegetables not only improves product quality by changing the texture, preserving the flavor and color, but it can also serve as a critical control point in regards to pathogen inactivation. Continue Reading
Co-authored with Erdogan Ceylan
More than ever, consumers are becoming aware and following food safety recalls in the produce industry. Shiga toxin-producing E. coli O157:H7 outbreaks associated with leafy greens have been particularly newsworthy. A popular meme, “right now chocolate is good for you and romaine lettuce can kill you,” is circulating around the internet. But there is some sad underlying truth to this statement. In 2018, there were two high-profile outbreaks in romaine lettuce. The first, starting in March and lasting through June, effected 210 people, 96 of which were hospitalized, 27 who developed uremic syndrome (which is a type of kidney failure) and 5 of which who died. The second starting in October, effected 62 people, 25 which were hospitalized and two who developed hemolytic uremic syndrome. Internet memes aside, pathogenic E. coli is incredibly dangerous and at the forefront of consumer’s minds. This burden on public health is largely preventable. Continue Reading
Training for on-farm fruit and vegetable operations in the Produce Safety Rule is proceeding. The FDA and state departments of agriculture are offering on-farm educational inspections prior to regulatory inspections in their “educate before we regulate” approach. With the emphasis placed on worker hygiene, soil amendments, wildlife & domestic animal intrusion and irrigation water testing; I wonder if we may be missing an important aspect in post-harvest handling. Sanitation of harvest and packing shed equipment is critical to ensure pathogens don’t become established in the equipment and serve as a source of contamination.
Testing for bacterial pathogens that cause foodborne illness is common in today’s food industry. Viruses such as norovirus (NoV) and Hepatitis A (HAV) can be sources of foodborne illnesses, but testing for these viruses in food is much less common.
Norovirus is the most common cause of foodborne illness in the United States, accounting for 58% of foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), norovirus causes between 19-21 million cases of acute gastroenteritis yearly, contributing to an estimated 56,000-71,000 hospitalizations and 570-800 deaths each year.