The Occupational Safety and Health Administration (OSHA) has issued a number of citations to food companies for failing to protect workers from COVID-19. The food industry workforce has been identified as having an elevated risk of exposure to the virus. Citations were issued to food processors, meatpackers, agricultural entities, and retailers.
September 4, 2020
Citations issued by: California’s Department of Industrial... Read More
Please join the U.S. Food and Drug Administration (FDA) for a webinar on Monday, October 26, 2020 from 3 to 4 pm ET on the highlights of the first 100 days since FDA issued its blueprint for the New Era of Smarter Food Safety. During this 1-hour webinar, Deputy Commissioner Frank Yiannas and leaders of the four core elements... Read More
For the past four days, hundreds of food safety professionals logged in and tuned into The Virtual Food Safety Summit education program, visited with exhibitors in the Expo Hall, and networked through the virtual platform. During the event leading subject matter experts shared their insights on the most pressing topics from the impact of COVID-19 on the food supply,... Read More
Mycotoxins are chemically diverse and capable of inducing a wide diversity of acute and chronic symptoms, ranging from feed refusal to rapid death. Accurate detection and monitoring of mycotoxins is an essential component of the prevention, diagnosis, and remediation of mycotoxin-related issues in livestock and human food. Current trends in food analysis are focusing on the application of fast,... Read More
While enzymatic biosensors were recognized as a leap into elevated or ultimate selectivity, the next stage in biosensor design includes gene based sensors involving DNA; as the recognition or coupling entity (via hybridization), antibody or antigen based biosensors; and whole cell sensors. Within the agri-food industry, pathogen detection trends have focused on the utilization of single sensor platform for detection... Read More
There are three different types of food contamination – chemical, physical and biological.
All foods are at risk of becoming contaminated, which increases the chance of the food making someone sick. It’s important to know how food can become contaminated so that you can protect against it.
Chemical contamination refers to food that has been contaminated by some type of chemical... Read More
Rapid and precise analytical tools are essential for monitoring food safety and screening of any undesirable contaminants, allergens, or pathogens, which may cause significant health risks upon consumption. Substantial developments in analytical techniques have empowered the analyses and quantitation of these contaminants. However, conventional techniques are limited by delayed analysis times, expensive and laborious sample preparation, and the necessity... Read More
The field of biosensors has certainly witnessed astonishing growth in recent times. Over the last three decades, the number of papers published on the subject each year has increased/risen approximately 4000%. Biosensor development and construction has focused predominantly on clinical research, continuing on the pioneering efforts of Clarke in 1950’s and 60’s. Yet, a shift in biosensor focus towards food... Read More