- European Ban on Ethylene Oxide
- Recalls of Food Products
- Ingredients on High Alert
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?
Since 2009, FSIS-inspected product recalls for undeclared allergens have accounted for more than one in five recalls. In 2014, for example, allergens accounted for nearly half (46.7%) of all FSIS recalls. While the importance of properly labeling major food allergens has grown in recent years, it’s clear that the meat and poultry industry still has work to do. Continue Reading
Food products are recalled from the North American market for various reasons, but historically the vast majority of recalls are attributed to public health hazards. A review of food recall data reported by the U.S. Food and Drug Administration, USDA Food Safety and Inspection Service, and the Canadian Food Inspection Agency revealed annual trends in the reasons for North American food recalls. In particular, the review confirmed the majority of food recalls in recent years were due to food allergens and microbial hazards. Following is a summary of recent trends in recalls attributed to food allergens, including product types, root causes and related regulatory issues. Continue Reading