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Ozone and vapour proving to be best in class for food pathogens

New research from the UK shows that whole room disinfection techniques are more effective that traditional chemical fogging, and while take up by food processors is relatively low, suppliers claim demand will accelerate based on industry recognition of the need to innovate to tackle new microbe strains and other food safety challenges. via www.foodproductiondaily.com

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FDA considers spice supply safety

The Food and Drug Administration (FDA) has met with members of the spice industry to consider ways to make supply safer, following salmonella contamination of salami products linked to black and red pepper. via www.foodproductiondaily.com

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H.R. 2749, Food Safety Enhancement Act of 2009

On July 17, 2009, the Energy and Commerce Committee approved H.R. 2749, the Food Safety Enhancement Act of 2009, by a voice vote.  This legislation grants the Food and Drug Administration the authorities and resources it needs to better oversee the safety of the nation's food supply.  The legislation also increases industry's responsibility for overseeing the […]

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Campylobacter contamination triggers call for leak proof packaging

The Food Safety Authority Ireland (FSAI) made the call in the wake of the publication of a Europe-wide survey which found around 80 per cent of chicken carcasses on the market are contaminated with Campylobacter. The European Food Safety Authority (EFSA) described the finding as “alarming” – and said the research confirmed poultry was a […]

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House Approves New Food-Safety Laws

House passage sets the stage for the Senate to take up the issue, though probably not until the fall. The house has passed a food safety bill that increases inspection requirements, mandates that records of processing plants be made available to inspectors and investigators, and a requirement that processing facilities have elaborate safety plans meant […]

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