Why Did the Chicken Cross the Road... Because Walmart Led the Way

Posted by Kenna Smith, Field Application Specialist on Sep 13, 2016 2:49:56 PM

Every year at the International Association of Food Protection there are fabulous presentations and this year in St. Louis was no exception. One in particular was by Frank Yiannis, Vice President of Food Safety for Walmart, in which he discussed the great leaps and bounds his company has been making in effort to reduce the levels of Salmonella in chicken parts sold at their stores. Salmonella accounts for 380 deaths and 19,000 illnesses each year with as many as 19% of salmonellosis cases linked to poultry products, so it is a significant public health concern. Although more stringent performance standards for Salmonella have recently been set by the USDA for poultry processors, raw poultry products are still considered high risk. This was not going to be a quick and easy fix. However, Walmart was determined to reduce this risk for its customers by implementing a set of food safety requirements via a four-part plan and working closely with suppliers to get it done. When this initiative was first launched, their prevalence was around 17%. But by January of this year, they were testing at 5% and then even lower in June at only 2%.

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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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How much Time Do You Spend Cooking?

Posted by Lauretta Johnson on May 17, 2016 12:50:50 PM

I recently attended the Grocery Manufacturer’s Association (GMA) Science Forum in Washington, DC. This was my fourth time attending and find it to be one of the most educational meetings. What makes this meeting unique is the commitment and open mindedness to new concepts, technologies, and strategies that will keep driving the industry forward through the next decades.

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Are You Still Proving the Negative with Your Environmental Listeria Program?

Posted by Mandi Kim, Food Safety Specialist on Mar 9, 2016 9:47:44 AM

In light of recent events, food processors are starting to change how they view their environmental monitoring programs. Listeria recalls and outbreaks are occurring too often and now affecting a broader range of food products such as pet treats and caramel apples, which have not been linked with Listeria contamination in the past.  

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Pathogen Technology Drives Higher Resolution In Food Safety Testing

Posted by Mary Duseau on Feb 18, 2016 12:59:01 PM

Originally published by Food Online, January 6, 2016

Higher resolution can Pluto.pngbring dramatic change in the discovery and understanding of the world around us. One great example is the recent pictures sent back from the New Horizons spacecraft. As Recently as five years ago. Pluto was a pixelated gray dot with definition. In 2006, NASA launched the New Horizons Spaceship knowing that the investment would not pay off for another decade. The recent pictures of Pluto have provided resolution of the atmosphere and landscape never thought possible.

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Food Safety Perception - From Deserts to Rainforests

Posted by Zephyr Fors on Feb 1, 2016 10:00:00 AM

The Show

I recently had the pleasure of attending the 2016 Winter Fancy Food Show in beautiful San Francisco. I was amazed by the passion of the artesian craftsmen peddling all sorts of delectable goodness! It was like being in a Willy Wonka movie with over 100 chocolate companies - all offering samples. But there was so much more than chocolate at this show! There were endless aisles of cheese, olives, deli meats, candy, pastas, beverages, dips, oils and every snack food imaginable. 

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Time: One factor to consider when choosing a pathogen detection method

Posted by Pete Martin on Aug 20, 2015 1:34:16 PM

When choosing a pathogen testing method, many factors need to be considered. Some common considerations include turnaround time, cost, accreditation and customer support. The importance of these factors may vary based on the company and products they are testing.

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Questions to ask when choosing a pathogen detection method

Posted by Mandi Kim, Food Safety Specialist on Jun 17, 2015 10:27:00 AM

Picture1Today’s food manufacturing environment is more challenging than ever. The demand to produce higher quality food requires new strategies and solutions. One key component of an effective food safety plan is pathogen testing. However, not all tests are the same.

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Roka's Chief Commercial Officer discusses Pathogen Detection and More

Posted by Mary Duseau on May 19, 2015 3:24:00 PM

Mary Duseau started at Roka in February as Chief Commercial Officer. Here’s Mary's thoughts on her first three months at Roka. 

My first three months at Roka as the new Chief Commercial Officer have been, in short, fantastic! I’ve had a chance to meet most of the Roka team and traveled several weeks from the farms and fields in Southern California full of beautiful produce to a colder, but equally beautiful, Midwest to see the poultry, dairy, and beef industries. 

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Traceability: A Critical Aspect of Supply Chain Management and Food Safety

Posted by Stacey Garcia, Ph.D. on Apr 20, 2015 4:27:00 PM

In an article published recently in Food Safety Magazine, William Fisher, VP of the Institute of Food Technologists, discusses the importance of food traceability in the wake of increasingly complex supply chains and heightened consumer awareness (you can read the article here). Fisher explains the role of traceability in emergency planning and discusses the key stakeholders involved in preventing foodborne illness.

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