— OPINION —
Believe it or not, many food companies find it cheaper to pay millions of dollars to “resolve” foodborne illness outbreaks and product recalls after they occur than to overhaul their food safety systems to prevent them in the first place.
And while this may seem like a
Continue Reading The Litigated Dish: Pay now or pay later
— OPINION —
By Francine L. Shaw
The usage of Hypochlorous acid (HOCl) in the food service industry has gained significant attention due to its effectiveness in combating various pathogens and reducing the risk of foodborne illnesses. In comparison to quaternary ammonium compounds (quats), HOCl offers several advantages that make
Continue Reading Enhancing Food Safety: The Superiority of HOCl over quats in the food service industry
Opinion
As of Nov. 9, 2021, health officials in Roanoke, Virginia, confirmed a total of 50 primary cases and two secondary cases of hepatitis A linked to a hepatitis A positive food service employee who worked at three Famous Anthony’s restaurants. Of those 52 cases, there have been at least
Continue Reading What restaurants and CDC can do to prevent hepatitis A outbreaks
– Opinion –
Editor’s note: Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response
Foodborne outbreaks can affect all of us, and the U.S. Food and Drug Administration is at the forefront of helping to protect consumers from foodborne illnesses. Every day, the agency takes steps to help protect
Continue Reading Too many people are still getting sick from foodborne illness; FDA has a plan to change that
– Opinion –
Editor’s note: The following is attributed to Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response, and Stic Harris, D.V.M. director of the FDA’s Coordinated Outbreak Response and Evaluation Network.
The U.S. Food and Drug Administration has a longstanding commitment to strengthening food safety and better
Continue Reading FDA steps up to better investigate foodborne illness outbreaks and find root causes
The Michigan Department of Agriculture and Rural Development (MDARD) late Saturday told consumers not to eat the following brand of fresh enoki mushrooms after a sample tested positive for Listeria monocytogenes.
Xinkang Sheng brand Enoki Mushrooms (UPC 6 972304 660027; no lot code) -packaged in a clear
Continue Reading Publisher’s Platform: Enoki mushroom recall a reminder of 2020 deadly Listeria outbreak
HACCP: A systematic approach to the identification, evaluation, and control of food safety hazards.” – So says the FDA.
Although yesterday’s announcement (FDA Proposes Changes to Food Safety Modernization Act Rule to Enhance Safety of Agricultural Water Used on Produce) is a bit to fully digest in one sitting,
Continue Reading Publisher’s Platform: Is FDA creating a HACCP program for produce?
In an article that will soon be published in the Seattle Law Review, I take a look at food safety through the lens of the “pink slime” controversy and question whether the lack of real transparency that characterizes food safety regulation, especially with regard to meat and poultry, is
Continue Reading USDA, Salmonella, and the Cowardly Lion: A profile in the lack of courage
Last week the USDA Food Safety and Inspection Service (FSIS) announced a recall of ground turkey products due to “possible” Salmonella contamination. According to the press release, “Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 36 million pounds of ground turkey products
Continue Reading Publisher’s Platform: Mr. Bill goes to Washington again, and again, and again
The Camden County Health Department in New Jersey has been notified by a health care provider that a food handler employed at a Starbucks at 1490 Blackwood Clementon Road in Gloucester Township tested positive for hepatitis A and worked through the infectious period.
On Wednesday, Nov. 17, the Department
Continue Reading Publisher’s Platform: Hey Starbucks — Serve your patrons better, vaccinate your employees against hepatitis A
