Food safety, traceability and sustainability blog

3 Can't Miss FSMA Webinars

You are not going to want to miss our next lineup of webinars centered on the Food Safety Modernization Act. First up, How FSMA Impacts the Retail Industry,  a dive into how retail companies can create change around food safety within their organizations. Then, dust off your food safety plans with Getting Your Food Safety Plan FSMA-Ready. Lastly, learn all about certifications with Managing Certifications Across Your Supply Chain.  We have a great lineup of expert speakers for these live events this month. Space is limited, so save your seat now!  

Spice Safety: FDA Finds Widespread Salmonella Problem

Following a two-year study looking at more than 7,000 spice batches tested, the FDA has reported that spices are more than twice as likely as any other imported food to be contaminated with salmonella. The results were part of a nationwide study analyzing the presence of salmonella in retail spices found in supermarkets, ethnic markets, discount stores and online. 

Perhaps the most alarming finding of the study was that the problem isn't localized to any specific region or a particular spice. Of the nearly 80 countries included in the study, about half had a salmonella problem. And the issue isn't specific to any particular spice. Basil, black pepper, oregano, paprika, red pepper, coriander, cumin, curry powder, garlic, sesame seed, and white pepper were all named as sources of salmonella.

FoodLogiQ's Top 5 Blog Posts of 2015

As 2015 comes to a close, here's a look back at FoodLogiQ's top 5, most viewed blog posts from this year. Whether it was DNA testing on hot dogs or compliance with the new Food Safety Modernization Act rulings, here they are in case you missed them...  

Will you be ready for FSMA in 2016?

For many food companies, the Food Safety Modernization Act rulings finalized this year will take full effect in 2016. The first FSMA deadline is in September 2016, when large companies  with 500 or more full-time employees must comply with the preventive controls ruling for human food. Small companies with fewer than 500 employees will have until September 2017, and very small businesses with less than $1 million in average annual sales until September 2018.

Fresh produce most often root cause of foodborne illness

Fresh produce items like cilantro, cucumbers, cantaloupes, and peppers that are often eaten raw cause more foodborne illness than any other single category of food, according to a study by the Center for Science in the Public Interest. The nonprofit food safety group reviewed 10 years of outbreak data to determine which foods are most often linked to outbreaks of foodborne disease and identify trends in illnesses. Over the period studied, fresh produce caused 629 outbreaks and almost 20,000 illnesses.

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