Fresh to Market: Innovation Ensuring Faster, Safer Produce to Shelves

Posted by Mandi Kim, Food Safety Specialist on Aug 15, 2016 10:50:52 AM

Getting fresh produce to market while still ensuring quality and safety is often a paradox in the produce industry. The demand for more product with longer shelf life continues to rise as people try to eat healthier foods. However, public health data, recent recalls and outbreaks amidst increasing consumer awareness and changing regulatory requirements create a very challenging landscape for today’s growers, packers, retailers and other links throughout the supply chain. As a result, produce companies are turning to innovative solutions to help them meet the demands of producing and providing safe, quality products in a timely manner.

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Tackling Listeria monocytogenes: Why it is in the news…

Posted by Stacey Garcia, Ph.D. on Jul 13, 2015 3:32:35 PM

Listeria monocytogenes is one of the most virulent food-borne pathogens with 20-30% of clinical infections resulting in death1. It can grow in the cold temperature of the refrigerator, and it does not discriminate, as it’s been implicated in produce, dairy, ready-to-eat meats, and even frozen foods. L. monocytogenes outbreaks are challenging to trace back to the source because listeriosis symptoms can take up to 70 days to appear.

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Controlling Listeria in Fresh Produce: Views from a California Native

Posted by Monee Dulay on Jan 20, 2015 10:23:00 AM

Living in California, I am blessed by the abundance of fresh produce grown all around me. The varying climates and microclimates of California enable a diverse offering of fruits vegetables and nuts, from avocados and citrus in the South, to leafy greens and celery in the Salinas Valley, to almonds and pistachios in the San Joaquin Valley. My ideal location in San Diego enables me to network, engage, and understand both the common and varying needs of the industry as a Technical Sales Specialist with Roka Bioscience. In my discussions with local producers, the impact of the upcoming FSMA regulations and Listeria monocytogenes control procedures have been a chief topic across the board. In my research to support customers with industry information, I found this great resource by United Fresh Produce Association, Guidance on Environmental Monitoring and Control of Listeria for the Fresh Produce Industry.

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Listeria monocytogenes: The Evolution of Testing Methods

Posted by Mandi Kim, Food Safety Specialist on Jun 30, 2014 9:00:00 AM

An increasing number of foods are being resourced from vast global origins, presenting the risk for food borne pathogens and threatening to undermine the quality and integrity of our food supply. As anyone on the frontlines of food production and testing can tell you, Listeria monocytogenes is a pervasive culprit that requires us to dig deep and find practical, innovative solutions that will “seek and destroy” this pathogen.

As the only pathogenic member of the genus Listeria, L. monocytogenes is commonly associated with the disease listeriosis and is the third leading cause of death among all food borne pathogens. While reduction of listeriosis incidence continues to be a challenge in the United States, advances in technology have led to the development of new food safety testing methods. Such technological advances provide the food safety industry with the tools needed to more rapidly and accurately assess risk and deliver safe and wholesome products.

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