Fresh Cut Magazine

Chlorine stabilizer shows promise in wash environment

Chlorine is a commonly used tool of the fresh-cut produce industry to prevent cross-contamination in the wash flume. But a high organic load, as is common in fresh-cut produce, reduces the efficacy of chlorine by using up free chlorine. A new chlorine stabilizer called SmartWash from New Leaf Food Safety Solutions, Salinas, Calif., could improve food safety during the wash and transport through the cutting room. SmartWash is a chlorine stabilizer made from Generally Recognized As Safe ingredients, and complies with FDA produce-wash guidelines. It is a substitute for citric acid to adjust the pH of the wash solution to the desired level, typically 3.5-5.5. The equipment is easily added inline, and is currently employed in Taylor Farms' leafy green lines. New Leaf and Taylor Farms are owned by the same parent company, Taylor Fresh Foods. The technology showed positive results, but the company wanted…  » Read more

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Fresh-cut plant ordered closed after listeria outbreak

The Texas Department of State Health Services in late October ordered Sangar Fresh Cut Produce in San Antonio to stop processing food and recall all products shipped from the plant since January. The order was issued after laboratory tests of chopped celery from the plant indicated the presence of Listeria monocytogenes, a bacterium that can cause severe illness. State law allows DSHS to issue such orders when conditions exist that pose "an immediate and serious threat to human life or health." The recalled products - primarily fresh-cut produce in sealed packages - were distributed to restaurants and institutions. The testing was done as part of a DSHS investigation into 10 listeriosis cases, including five deaths, reported to the department over an eight-month period. Six of the 10 cases have been linked to chopped celery from the Sangar plant. All of the illnesses were in people…  » Read more

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FMI announces new food safety center

The Food Marketing Institute (FMI) has established The Center of Excellence for Food Safety and Protection. The center will serve as a comprehensive resource for food safety and protection information, initiatives and programs to support FMI members, the food and consumer products industry and consumers. The center will bring together food safety experts and professionals from government relations, asset protection, food defense, supply chain management, health and wellness, sustainability and industry relations to address all aspects of food safety. The collaboration will generate information on the safety of the food supply from farm to table. It will focus on support, services and tools to help members address food safety and protection, including the development of: Prevention programs Enhanced public/private partnerships Strengthened collaborations Crisis management Stronger response and recovery plans   "All of us in the food industry hold the same expectation as our customers -…  » Read more

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FDA, USDA, Cornell University announce alliance for produce safety

A public-private organization will provide produce growers and packagers with fundamental, on-farm food safety knowledge, in advance of a proposed produce safety regulation, the FDA, USDA Agricultural Marketing Service (AMS) and Cornell University announced in a joint statement in early November. The new Produce Safety Alliance is a three-year, $1.15 million partnership funded by FDA and USDA. It will be housed at Cornell University through a grant from AMS. Cornell's national Good Agricultural Practices (GAPs) program has been a leader in the development of materials on GAPs and in its dissemination of food safety knowledge to the agricultural community. Key elements of the alliance's work include: Developing a standardized, but multi-formatted and multi-lingual education program on GAPs and co-management; Creating an information bank of up-to-date scientific and technical information related to on-farm and packinghouse produce safety, environmental co-management, and eventually the FDA's proposed produce safety…  » Read more

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Communicating in Crisis

0 false 18 pt 18 pt 0 0 false false false A crisis can come in variety of forms. It could be a contaminated product, a rumor that a brand is making people sick or something physical like a plant fire or natural disaster. Regardless of the source, a crisis can impact a brand’s reputation negatively if not handled well   “Sometimes the damage to brand, whether it’s product, consumer confidence, investor confidence, sometimes those risks are far more dangerous for organizations than the actual physical catastrophe. Replacing a building or structure has a finite cost to it, but damaging your brand so that no one is interested in your products or services is really an issue,” said Robert Chandler, director of the Nicholson School of Communication at the University of Central Florida.           When an emergency pops up, a company should already have a…  » Read more

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Key Technology OnCore Core Removal System

Key Technology gave Fresh Cut a demonstration of its new OnCore system at the United Fresh Show in Las Vegas.

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Foodborne Infection Victims Press Senate to Act on Food Safety Bill

Survivors of foodborne infections — and the families of victims who died — are pressing senators to pass a food safety bill this month. The House passed its version of food safety legislation last July. The Hill Blog Click here to read the rest of the story.

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Illinois Salmonella Outbreak Linked to Subway Sickens 86

The Illinois Department of Public Health has confirmed 86 cases of Salmonella Hvittingfoss from consumers that reported eating at Subway restaurants in 26 counties. The agency previously said that people that ate at Subway restuarants on or after May 10 and became ill should see a health care provider or local health department. No deaths have been reported from the outbreak, but the age of those sickened ranged from 2 to 70, according to the department. Subway pulled its fresh lettuce, tomatoes, red onions and other items on June 3 and replaced them with a new supply, according to the company.

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2009 State of the Industry - A Fresh Outlook on the State of the Industry Bryan Silbermann

As senior executive of the Produce Marketing Association, Bryan Silbermann has his finger on the pulse of the produce and floral industries. In his 2009 State of the Industry address, recorded at PMA’s Fresh Summit International Convention & Exposition on October 3, 2009, Bryan shared his unique insight on various topics, including: An overview of the produce and floral markets from a global perspective The latest consumer trends and what they mean for the industry The next hot markets An analysis of critical issues for 2009 and beyond Original Link

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Innovative Microbial Kill Technology, Fresh-cut produce “made safe naturally”!

Consumers demand that fresh-cut processors provide produce which is safer and longer lasting while maintaining a consistent superior taste. Fresh Appeal USA, Inc. is rolling out new equipment and licenses to processors for a unique natural process which can be applied to a range of produce items, establishing a new elevated standard in fresh cut food safety.Microbial kill step - The patented system uses a Turbulated ultraviolet light disinfection process integrated with a precise hot and cold treatment, eliminating food borne pathogens such as E. coli, Listeria and Salmonella, also significantly reducing other microbial/bacteria counts.Improved Taste - The natural, non chemical UV disinfection process, aided by benefits of the hot and cold treatment enables the natural produce flavor to prevail. In the case of fresh-cut apple, the natural juiciness, texture and aroma are preserved. The UV disinfection process also removes any residual chlorine, which may be present…  » Read more

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