Food Safety

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 Low-acid, high-moisture, shelf-stable, ready-to-eat prepackaged foods are conventionally treated with pressurized steam or high-temperature water at 120°C or higher to inactivate Clostridium botulism spores, stemming their germination and the potential production of a deadly toxin inside the sealed container.  

Processors see GFSI accreditation as a stepping stone to FSMA compliance. 

Among the data, CDC found that 22 percent of resistant illnesses are linked to foodborne hazards

Meetings will take place in October and November.

The plan focuses on preventive controls, reducing foodborne illness rates and improving public health indicators.

Food Engineering asked Joe Scioscia of VAI, an ERP solutions provider, about common obstacles to compliance.

Producers should set up an action plan, and be sure to verify all ingredients and food products before use. 

 A low-maintenance, non-fouling, self-cleaning beverage processing system has many benefits. 

Class action attorney Kristen Polovoy answers common questions about the new rule.

Over-prescribing of antibiotics and administration of animal antibiotics are the main culprits.