Preventing foodborne pathogens is a team effort. Here are some practical measures to take in production plants to cut the risks.
The coronavirus lockdown is leading to food adulteration.
Although there is no evidence that COVID-19 can be transmitted through food, companies in the food industry must have good hygiene and safety practices in place to ensure product quality.
As the impacts of COVID-19 continue to increase, it is critical that food companies accurately account for this pandemic in demand forecasting to not only address immediate shortages, but also to avoid distortions in forward-looking projections. By creating “disruption databases” that capture critical information about the event, companies can equip themselves to prepare for future disruptions and improve their predictive modeling.
A reliable method is developed to identify Sepia Officinalis.
LAMP brings the benefit of a single assay protocol for testing all pathogens, enabling technicians to use the same protocol for all pathogen tests. This streamlined workflow involving minimal steps simplifies the process and reduces risk of human-caused error.
Cassava starch is frequently used in starch adulteration.
Not only must companies in the food industry keep their facilities clean and employees safe, but they must also minimize additional exposures for suppliers or customers.
The agency has announced updates in the face of challenges due to the COVID-19 crisis.
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