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leafy greens

University of Arizona Explores Natural Sanitizers for Leafy Greens

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Researchers at the University of Arizona are exploring natural methods for improving the safety of organic leafy greens with common ingredients such as oregano, cinnamon and vinegar. The team led by Sadhana Ravishankar, associate professor in the Department of Veterinary Science and Microbiology, has found that by washing the vegetables with water containing plant extracts… Continue Reading

12 Sickened in Canada From E. Coli Possibly Linked to Leafy Greens

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Canada’s Public Health Agency is investigating an outbreak of E. col O157:H7 possibly linked to leafy greens (lettuces, kale, spinach, arugula or chard). According to a statement released by the agency on Wednesday, there are currently 12 people sickened in four provinces (Alberta, 9; Saskatchewan, 1; Ontario, 1, and Newfoundland and Labrador, 1). Illness onset dates range… Continue Reading

Swedish Study Finds STEC in 13 Percent of Imported Beef

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Shiga toxin-producing E. coli (STEC) has been detected in 13 percent of beef samples tested from meat imported to Sweden between 2010 and 2011. The country’s National Food Agency tested both beef and leafy greens to obtain data that will help assess the public health risk of STEC in food and could help in developing… Continue Reading

Revised Produce Safety Rule: A Closer Look at a Daunting Task

Opinion

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(This article by Scott Horsfall was published Sept. 19, 2014, by the LGMA, the California Leafy Green Products Handler Marketing Agreement, and is reposted here with permission.) We have just finished reviewing the revised Produce Safety Rule issued last week by the U.S. Food and Drug Administration (FDA) as part of its effort to implement federal food safety… Continue Reading

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