Temperature Control: A Critical Food Safety Element By Cathy Siegner  A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or spoilage from the time it leaves the farm or orchard until it’s in the customer’s possession. It also means cooking certain foods at high enough temperatures for long... Continue Reading
83 Cases of Cyclospora Infection Reported in Canada By News Desk  According to a public health notice issued Saturday, Aug. 8, 2015, the Public Health Agency of Canada (PHAC) is collaborating with provincial public health partners, the Canadian Food Inspection Agency, and Health Canada to investigate 83 cases of Cyclospora infection in Ontario, British Columbia, Alberta, and Quebec. A total of 83 cases have been reported in British... Continue Reading
FDA Warning Letter: Tennessee Seafood Processor By News Desk  T-Ho Foods Inc., a seafood processor in Powell, TN, was sent a July 22 warning letter from the New Orleans District Office of the U.S. Food and Drug Administration (FDA) that is very precise about rodent excreta. In a June 1-3, 2015, inspection of the T-Ho Tennessee facility, the letter stated that FDA inspectors found:... Continue Reading
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