In May, the National Conference on Interstate Milk Shipments (NCIMS) voted Preventive Controls for Human Food (PCHF) as part of the Food Safety Modernization Act (FSMA) into the Pasteurized Milk Ordinance (PMO). The PMO sets forth standards and requirements to regulate dairy plants producing Grade “A” products. This includes milk, fluid cream products, sour cream, yogurt, manufactured products, such as cottage cheese and dry ingredients. Continue Reading

The Food Safety Modernization Act has introduced many new food safety requirements to the food industry. In particular, FSMA places a focus on performing a hazard analysis and using preventive measures in food manufacturing. The requirement to develop and implement supplier preventive controls for raw materials and ingredients to address hazards has renewed interest in methods for sampling and testing raw materials. In order for sampling and testing to be used to address pathogen concerns identified in the hazard analysis of raw materials, a valid sampling plan must be in place. Continue Reading

Each year, we at Mérieux NutriSciences get excited about the opportunity to honor our founder, Dr. John H Silliker, through the sponsorship of The John H. Silliker Lecture as part of the annual IAFP program. This year marks the 50th anniversary of when Dr. Silliker, already known for his work on Salmonella, began his own small business dedicated to food safety and quality. That small business has grown to operate nearly 100 laboratories in 21 countries. Dr. Silliker’s leadership established a culture that places consumer health and well-being at the heart of all Mérieux NutriSciences initiatives across the globe. Continue Reading

When consumers purchase chicken from the grocery store, they could be bringing home more than just a drumstick. Campylobacter has crept its way up the charts to become the top bacterial cause of reported foodborne illnesses in the United States. Move over, Salmonella! But how does Campylobacter infiltrate the food supply, and why is it seemingly on the rise? We’ve answered five need-to-know questions about Campylobacter below: Continue Reading

Over the years, I have heard horror stories about companies that were not improving daily operations, but instead experiencing massive chaos in the day-to-day management of their businesses. Those situations can lead to disaster for companies and, in some cases, even death for consumers. Having an effective food safety and quality management system in place will help reduce the chaos and create a system for continuous improvement. Creating goals is crucial to an effective food safety and quality management system. Does your company utilize food safety or quality objectives? Have you ever heard of SMART objectives? Let us take a journey into creating SMART-er objectives:  Continue Reading

As the Food and Drug Administration (FDA) moves forward with Food Safety Modernization Act (FSMA) implementation, food companies are beginning to realize the need for effective environmental monitoring procedures to minimize microbial cross-contamination and allergen cross-contact. In developing the Preventive Controls Rule for Human Food, the FDA revised the antiquated Good Manufacturing Practices (GMPs) once contained in 21 CFR Part 110 and now published in 21 CFR Part 117. In doing so, the FDA has been very specific in addressing environmental contamination in the revised GMPs and in the new Preventive Control regulations.  Continue Reading

After a flood of food regulations during President Obama’s administration, the food regulatory environment in the United States could experience a drought in new regulations due to the deregulatory philosophy of the Trump administration and the U.S. Congress.

In April, President Trump signed an executive order with the objective of eliminating unnecessary “regulatory burdens” for the agricultural sector. Earlier this year, the U.S. House passed legislation (H.R. 5), referred to as the “filthy food act” by opponents, which would impede the development of new food regulations. The U.S. Senate is expected to vote on the bill later this month. Continue Reading

Those with lengthy careers or students of food microbiology history may recall the original Listeria Hysteria in the 1980s. While Listeria monocytogenes was responsible for an outbreak associated with fluid milk earlier in the decade, the Jalisco Cheese-related outbreak in 1985 was a major eye opener for the food industry. In the ensuing years, multiple dairy products were found to contain Listeria monocytogenes. A few years after that, the Ready-to-Eat (RTE) meat industry was the center of attention relative to reported incidents of contamination with Listeria monocytogenes. Over the next few years, fruits, vegetables, seafood, deli salads and other products were also found to contain Listeria monocytogenes. Continue Reading