USDA to declare Salmonella an adulterant in breaded and stuffed raw chicken products

U.S – The U.S. Department of Agriculture (USDA) is planning to declare Salmonella as an adulterant in breaded and stuffed raw chicken products as a way of safeguarding the market from contaminated products. By declaring Salmonella to be an adulterant, FSIS will have the authority to ensure that highly contaminated products do not enter the market. The action is part…

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FAO/WHO report ranks low moisture foods in terms of microbial risk

U.S – The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization’s (WHO)  report and systematic review on “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management”, has cited Salmonella as the most common microbial hazard, in low moisture foods. Salmonella has been linked to several large foodborne illness outbreaks associated with dried herbs…

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Ghana nods import of genetically engineered Bt cowpea

GHANA – Ghana’s National Biosafety Authority (NBA) has ticked the import and use of genetically engineered (GE) Bt cowpea event 709A culminating a process which begun in 2008. The Authority had in March sought public opinion to enable them make an informed decision in the approval process. The GM crop is expected to help farmers dramatically reduce their use of…

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Neogen to expand Lansing Michigan food safety facility

U.S – Michigan-based international food safety company Neogen Corporation has held a ceremonial groundbreaking in anticipation of approvals on a U.S$ 70 million expansion of their Lansing, Michigan, food safety facility. President and Chief Executive Officer John Adent was joined by City of Lansing Mayor Andy Schor, as well as Neogen Executives and Board of Directors members for the ceremony,…

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USDA integrates Salmonella quantification testing in regional laboratories

U.S – The United States Department of Agriculture (USDA) has integrated Salmonella quantification testing in its Food Safety and Inspection Services (FSIS)  regional laboratories, as part of its new approach to handling Salmonella in poultry. In June, the USDA announced that it was rethinking its approach to Salmonella in poultry based on a review of data from 2015 to 2020…

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HYDRAC extends nuclear techniques expertise to cocoa, coffee sector

CAMEROON – HYDRAC, a Douala-based local company with a long history of using nuclear techniques for testing in the oil and gas sector, has begun to offer tests for chemical residues and contaminants in cocoa and coffee. Cocoa production represents over 8% of Cameroon’s agricultural output, but exports have been wabbly as a result of a lack of quality control…

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Gambia launches consultative forum to deliberate on National Food Safety Policy

GAMBIA – Gambia’s Food Safety and Quality Authority (FSQA) has officially launched the stakeholder consultative forum on National Food Safety Policy expected to strengthen a robust, effective and efficient food control system in the country. Dr. Desta A. Tiruneh, Country Representative for the World Health Organisation (WHO) said the country cannot nurture a healthier population without a proper Food Safety…

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Waitrose joins food waste reduction efforts, axes best-before dates

UK – Supermarket Waitrose has joined its UK counterparts to scrap off best-before dates from nearly 500 fresh food products in a bid to reduce food waste. From September, the staff-owned supermarket chain will do away with the dates on packaged fruit and vegetables, including lettuce, cucumber and peppers, to encourage consumers to use their own judgment about when food…

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Japan intensifies inspections on Kenyan coffee amidst pesticide contamination concerns

KENYA – The government of Japan has raised the frequency of monitoring tests of Chlorpyrifos in Fresh Coffee Beans from Kenya to 30% levels of official controls due to detection of levels above the threshold. The Ministry of Foreign Affairs revealed that they detected Chlorpyrifos levels at 0.06 ppm which is above the maximum residue limits of 0.05 ppm required…

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Safe Foods invents filtration technology to reduce pathogens in poultry scalders

U.S – Safe Foods Corporation (SFC), a biotechnology firm that offers food safety, poultry, and food processing services, has come up with a new non-chemical intervention that could improve the filtering and cleaning process of scalders, leading to better pathogen reduction at poultry processing plants. Solids and sediments that accumulate in the scalder during the processing day can result in…

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