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leafy greens

ISU Food Safety Campaign Focuses on Leafy Greens

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Because leafy greens such as lettuce and spinach are often a source of contamination, Iowa State University researchers are targeting their safe handling in an effort to protect older adults, who are particularly susceptible to severe illness or death in foodborne illness outbreaks. Dr. Susan W. Arendt, associate professor of hospitality management at Iowa State,… Continue Reading

European Food Safety Authority Addresses Pathogen Risks of Leafy Greens

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The European Food Safety Authority’s Panel on Biological Hazards has issued the first of five scientific opinions requested by the European Commission. The first one, published Thursday, addresses the public health risk posed by Salmonella and norovirus on leafy greens eaten raw as salads. The panel considered risk factors along the whole food chain, including… Continue Reading

Fluctuating Temperatures Increase E. Coli, Listeria Risk in Leafy Greens

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A new study has found that fluctuations in temperature during transportation and retail sale of leafy greens negatively impacts both the product’s quality and microbial safety. In a study published in the February issue of Journal of Food Protection, researchers looked at the growth of E. coli O157:H7 and Listeria monocytogenes in commercially bagged salad… Continue Reading

Studies on Restaurant Food Safety Produce Some Unsettling Data

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In a recent study of restaurant safety practices, 62 percent of restaurant workers handling raw ground beef with their bare hands did not wash up before handling other ready-to-eat foods or cooked ground beef. That was just one of numerous statistics brought to light by a series of studies on restaurant food safety practices published… Continue Reading

USDA Rejects National Leafy Green Safety Program with Unexpected Timing

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The U.S. Department of Agriculture last week announced it would not move forward with a proposal by the leafy greens industry to create the National Leafy Green Marketing Agreement (NLGMA). First proposed more than four years ago, the initiative would have created a nationally recognized standard for safely growing leafy salad greens modeled after the… Continue Reading

LGMA: An Effective Partnership to Help Prevent Foodborne Illness

Opinion

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The California Leafy Greens Marketing Agreement (LGMA) has submitted its official comments on the Food Safety Modernization Act’s proposed Produce Safety Rule. The comments focus on a number of suggestions to strengthen the proposed rule, but the most important comment offered by the LGMA presents the U.S. Food and Drug Administration with a solution that… Continue Reading

California’s Leafy Greens Producers Want Strong Food-Safety Laws

Opinion

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This editorial was originally published September 12 on the LGMA’s blog. The job of implementing new food-safety legislation under the Food Safety Modernization Act (FSMA) isn’t getting any easier for the U.S. Food and Drug Administration. Pressure is mounting from some small farmers, foreign producers and consumer activist groups, who each have their own take… Continue Reading

Publisher’s Platform: Why the Cone of Silence?

Opinion

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Once again, as Dr. Doug Powell would say, the leafy green cone of silence descends. As best as I can tell, here are public health’s arguments for disclosure and non-disclosure in the recent cyclospora outbreak, and my thoughts in italics: A.  Although there is no written policy, it is the way we have done things… Continue Reading

Bagged Salad Mix Implicated in Cyclospora Outbreak

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The Cyclospora outbreak that has sickened at least 373 people in 15 states in June is believed to have been caused by a now-expired, prepackaged salad mix, Iowa’s top food inspector said on Tuesday. “The evidence points to a salad mix containing iceberg and romaine lettuce, as well as carrots and red cabbage as the… Continue Reading

Greens Grower and Whole Foods Team Up for HACCP Certification

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“It’s been a road.” That’s how Jeff Miller, owner of Willie Green’s Organic Farm, a diversified 85-acre farm in western Washington, described the three-year process it took to get a “certified thumbs-up” for the strict food safety practices he has put into place for his salad greens and baby leaf spinach. In doing that, Miller… Continue Reading