Posts by awpi@admarkict.com
The Ozone Layer is Your Friend
One of the misconceptions we frequently hear is that the ozone layer is somehow dangerous. Maybe it’s because people associate it with UV radiation, but the fact is that the ozone layer protects humans from harmful radiation. This layer also destroys pollutants in the atmosphere, which is why it sometimes becomes depleted (remember the concern…
Read MoreFacts about chlorine use in produce wash water
Are we helping or hurting ourselves by using chlorine for the prevention of foodborne pathogens? Certainly it kills pathogens in produce wash water, as well as drinking water, reclaimed water, and commercial poultry process water. But with ozone options available (which leave no residues, and do a better, faster job of killing pathogens), we should…
Read MoreFoodborne pathogens news: Food safety question? FSIS says, “Ask Karen.”
“Ask Karen” is the FSIS’s new knowledge base interface with information about preventing foodborne illness, safe food handling and storage, and safe preparation of meat, poultry, and egg products. Visit the web page here.
Read MoreProduce processing news: increased food safety concerns among consumers
According to Deloitte’s 2011 Consumer Food and Product Insights Survey, produce processing facilities are facing the same public relations challenges as the rest of the food processing industry: rising consumer concerns about food pathogens and other dangers in the foods they buy. The survey suggests that Americans’ historical trust of the government’s regulatory oversight has…
Read MoreFoodborne pathogens news: In-depth tips for Listeria testing
Food Safety News recently published an informative article on taking a new view of your processing environment based on, not only positive Listeria tests, but negative ones. Read the full article here.
Read MoreCommercial laundry water recycling makes financial sense
I read an excellent article on laundry costs and laundry water recycling on the Alliance for Water Efficiency’s website, and thought it would be worth sharing, as it specifically mentions membrane filter technology as an effective way of recycling laundry water. The article starts by making some fairly obvious points to anyone who’s in the…
Read MoreCommercial poultry production news: FSIS amends inspection regulation
The Food Safety and Inspection Service (FSIS) is amending the Federal meat and poultry products inspection regulations to establish a new voluntary cooperative program under which state-inspected establishments with 25 or fewer employees will be eligible to ship meat and poultry products across state lines. Read the regulation here.
Read MoreAMS moves to reduce foodborne pathogens in leafy green vegetables
The USDA’s Agricultural Marketing Service (AMS) recently recommended that the Secretary of Agriculture approve establishment of the National Leafy Green Marketing Agreement (NLGMA), a voluntary measure intended to regulate the handling of leafy green vegetables across the nation. The program’s intent is to reduce the potential for foodborne pathogens and improve consumer confidence in these…
Read MoreHot water recovery system for commercial poultry production could aid compliance with new USDA performance standards
The USDA’s March announcement of new performance standards for commercial poultry production facilities has many operators looking for better ways to control foodborne pathogens. The agency’s new standard for salmonella allows a maximum of 7.5 percent of raw chickens to test positive, and the new Campylobacter standard allows a maximum of 10.4 percent of raw…
Read MoreNew USDA requirement aimed at reducing food recalls and improving public safety
On April 5, 2011, the USDA proposed a new requirement for the meat and poultry industries aimed at reducing the amount of unsafe foods that reach consumers. With the enactment of this requirement, the USDA’s Food Safety and Inspection Service (FSIS) would have the power to restrict products from commerce until FSIS test results are…
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