The voluntarily recall of fresh-cut melon products, from Caito Foods, cost its owner SpartanNash $2.9 million this summer. The Centers for Disease Control and Prevention (CDC) epidemiological research traced back the Salmonella outbreak in fresh-cut melons that caused 77 people to become ill and 36 people to be hospitalized to Caito Foods. Costs of the recall included the disposal of the product, decreased efficiencies, increased production and other costs, according to a news release. The company CEO and President David Staples said: “It is worth noting that not one of the over 500 tests taken by the various parties showed positive evidence of salmonella, I believe these results are a testament to our commitment to operating a high-quality manufacturing process.” Tests were done by third-party food safety professionals and the FDA, according to the release. @ https://www.thepacker.com/article/caito-foods-recall-costs-spartannash-29m?mkt_tok=eyJpIjoiT0RsbU56a3paR1UyWW1RMCIsInQiOiJpV3lIU3BoM2syMUlCTlFZWjhkTGp3aGQ2Q2JCc2Q3OXRyaEhSRDVnVVBuZDBOTGtGQlJOdTRRTWZSZ3lKNUVtUjRnSUtOUEFlWGF3eXBKdldCcVRHR0NxVVN0d0UzQm1qMWpxVktvc1RkZTVEWkFYa2U1UWFNN2I4cktYdWZEbiJ9
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Voluntarily recalling fresh-cut melon products from Caito Foods cost owner SpartanNash $2.9 million this summer.
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A study published in Advanced Healthcare Materials, researchers from the College of Food, Agricultural and Natural Resource Sciences and the College of Science and Engineering at UMN have developed a method to screen and identify harmful or antibiotic-resistant bacteria within one hour using chemiluminescence and a portable luminometer. The new technology was tested by analyzing surface swabs and urine samples for the presence of small concentrations of methicillin-resistant Staphylococcus aureus (MRSA). To screen for microorganisms, green gold in the form of triangular nanoplates was combined with a reducing agent and luminol. This caused a strong chemiluminescent reaction that was stable for as long as 10 minutes. When researchers introduced MRSA and other microorganisms into the combination, they consumed the gold nanoplates, causing the chemiluminescent intensity to decrease proportionally to the microbial concentration, indicating the presence of microorganisms. Researchers also introduced a new concept called microbial macromolecular shielding to specifically identify MRSA. A polymer specific to MRSA was added to the same sample where it engulfed and surrounded the MRSA bacteria, preventing them from consuming the gold nanoplates. This increased chemiluminescence intensity, indicating the presence of MRSA. @ https://phys.org/news/2018-08-green-gold-rapidly-bacteria.html
Researchers from the University of Minnesota (UMN) have developed a method to screen and identify harmful or antibiotic-resistant bacteria within one hour using a portable luminometer. Traditional diagnostic methods often require complex equipment and lab work that can take days. The new method uses chemiluminescence, or the emission of light during a chemical reaction. It was developed with the food industry in mind and could also be used in healthcare settings.
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Scientists from Nanyang Technological University (NTU Singapore) have discovered a plant-based food preservative that they claim is more effective than artificial preservatives. The organic preservative comprises flavonoids the flavonoids created by NTU scientists have strong anti-microbial and anti-oxidant properties. Flavonoids are found in almost all fruits and vegetables; it is responsible for inducing vivid colors in them. These include onions, tea, strawberries, kale, and grapes. The team’s findings were published last month in Food Chemistry, 2019; 270: 123 DOI. Flavonoids’ anti-microbial potential have been reported before, however, they have not been used as a food preservative because they require further processing before they can inhibit bacteria. The NTU researchers achieved this by implanting the flavonoids-producing mechanism from plants into baker’s yeast (Saccharomyces cerevisiae). The new flavonoids may open new doors in food preservation technologies, providing a low-cost solution for industries. @ https://www.technologynetworks.com/tn/news/plant-based-food-preservative-thats-more-effective-than-artificial-ones-307756
Scientists have discovered a plant-based food preservative, a diverse group of phytonutrients found in almost all fruits and vegetables, that is more effective than artificial preservatives.
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To date, a total of 476 laboratory-confirmed cases of Cyclospora infection were reported in people who consumed salads from McDonald’s restaurants. Cases were reported by 15 states. The FDA is currently reviewing distribution and supplier information for romaine and carrots. Fresh Express reported to FDA that the romaine from the same lot as the positive sample was not packaged for direct retail sale by Fresh Express and had already expired. Fresh Express committed to using recall procedures to inform those companies that received this romaine about the sample result. @ https://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm613513.htm?utm_campaign=Outbreak_08162018_Cyclospora&utm_medium=email&utm_source=Eloqua
The FDA confirms the presence of Cyclospora in Fresh Express salad mix through new laboratory method; Fresh Express recalls expired products containing romaine lettuce.