Weekly News – July 6, 2020

Corvium and SafeTraces Partner to Automate Management of Sanitation Verification Diagnostic Testing for Food Supplier Organizations

“Corvium Inc., the leader in automation of food risk intelligence, announced today that it is partnering with SafeTraces, Inc. leaders in next-generation DNA-based technology solutions. The partnership will enable food suppliers and processors to schedule, manage and deliver diagnostic testing and results from SafeTraces groundbreaking rapid sanitation verification solution, saniDART™, through CONTROL-PRO™– Corvium’s automated environmental monitoring platform.”

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FDA Study: Allergen Removal and Transfer Using Wiping and Cleaning Methods in Retail Food Establishments

According to Food Safety Magazine, the FDA is studying “how existing recommendations for wiping and cleaning food-contact surfaces affect the presence of food allergens.” The study of, “Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Foodservice Establishments, investigated:

  1. Allergen removal from surfaces by wiping with paper wipes, terry cloth, and alcohol quaternary ammonium chloride (quat) sanitizing wipes;
  2. Cleaning of allergen-contaminated surfaces by using a wash–rinse–sanitize–air dry procedure; and
  3. Allergen transfer from contaminated wipes to multiple surfaces.”

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Researchers Study How Listeria Invades Human and Animal Cells

Juan José Quereda Torres, from the University of Valencia, has published his research on the “infectious process of the Listeria monocytogenes bacterium”. The study “reveals how the bacterium invades cells to replicate and spread the infection in the organism of people and animals.”

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USDA won’t require meat and poultry testing for COVID-19

According to Food Safety News, the “plant-based diet advocates known as the Physicians Committee for Responsible Medicine failed to persuade USDA’s Food Safety and Inspection Service that it should require all meat to be tested for the presence of SARS-CoV-2.” The petition required that “all meat and poultry establishments to test and report on a weekly bases the number of workers and the number of their family members with presumptive or confirmed SARS-CoV-2 infections and those dying of COVID-19.”

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