Weekly News Scan – November 2, 2020

FSIS Warns Public About Metal Found in Spaghetti and Meatballs

Food Safety News reported the “USDA’s Food Safety and Inspection Service (FSIS) has issued a public health alert for heat-treated, not fully cooked, not shelf stable, spaghetti, and meatballs in marinara sauce products due to concerns that the products may be contaminated with extraneous material, specifically metal.”

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State of the Industry in Food Safety: Produce Safety

Food Safety Strategies reviews the state of produce safety within the industry. In 2019, there was close to “75,233 pounds of salad products recalled”. According to Dr. Elizabeth A. Bihn, Ph.D., executive director, Produce Safety Alliance, Geneva, NY, she says “Fresh produce is a challenging business due to many factors (e.g., labor availability, weather, pest control, market fluctuations) and ensuring the microbial safety of fresh produce is impacted by all of these. Building produce safety into each step is important and since produce safety is a relatively new idea, evolving over the last 20 years, and many steps/groups in the process are still working to implement food safety practices.”

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Processing | Conveyors & Beltings

The National Provisioner preaches that “sanitizing conveyors and belts efficiently is essential for food safety, reduced operating expenses.” It is “crucial for plant operators to have solid cleaning and sanitizing procedures to keep conveyors and belting free of the microbials that can cause product spoilage, waste, shorter shelf life and foodborne illness.” 

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8 Reasons Sustainability is Critical in Food and Beverage Manufacturing

Food Safety Tech soapbox by Stephen Dombroski discusses “eight reasons why sustainability is now one of the defining issues in food and beverage manufacturing.”

  1. Consumer preferences
  2. Climate change
  3. Food insecurity
  4. Food waste
  5. New foods
  6. Packaging
  7. Regenerative agriculture
  8. Transportation and regulatory restrictions

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