An interesting article in “Risk and Insurance” discussing how, improvements in sensor technology, robotics, and artificial intelligence can improve significantly food safety. Automation is coming to the chain of food production and distribution. Farmers are using drones and sensors to improve yields and food safety. Water, pesticides, and fertilizers are not applied uniformly across entire fields. Instead, are targeted to specific areas and use drones to deliver what is needed where. In food production robots powered by artificial intelligence and equipped with x-rays, lasers, and cameras can instantly “pick and place” items by color, shape, and size. Rather than manually record temperature readings on a clipboard, automated temperature readers can upload data to the cloud from any connected mobile device. Temperature and other data can be immediately shared with all partners in the supply chain. @ http://riskandinsurance.com/food-tech-using-ai-and-automation-to-improve-food-safety/
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The agriculture industry is ready to embrace robots and artificial intelligence to make farming and food safety more efficient.
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Tyson Foods invests in an Israeli startup (Future Meat Technologies (FMT)) that makes meat from cells. This technology allows the growth of animal meat tissue from a few cells of an animal rather than raising, slaughtering, and processing livestock. The technology reduces the environmental impact of animal agriculture. It also reduces the human health risks from exposure to growth hormones, antibiotic-resistant bacteria, and other common risks factors. However, currently, cultured meat has a production price of about $10,000 per kilogram, Prof. Yaakov Nahmias, the Israeli founder and chief scientist of the startup said. “It is difficult to imagine cultured meat becoming a reality with a current production price,” he said in a statement. “We redesigned the manufacturing process until we brought it down to $800 per kilogram today, with a clear roadmap to $5-10 per kg by 2020.” “We believe that making a healthy, non-GMO (genetically modified) product that can meet this demand is an essential part of our mission,” said Rom Kshuk, CEO of Future Meat Technologies. @ https://www.timesofisrael.com/global-food-producer-invests-in-israeli-lab-meat-technology/
Arkansas-based meat processing giant Tyson Foods leads investment round in Jerusalem startup Future Meat Technologies, a maker of meat from cells
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Seabear Company of Anacortes, Washington recalled 1,225/ 3 oz. units of Cold Smoked Wild Coho Salmon Lox, Gerard & Dominique Seafood’s brand, because it has the potential to be contaminated with Clostridium botulinum. Botulism is a potentially fatal form of food poisoning. No illnesses have been reported to date. The recall has commenced because “the product’s water phase salt testing below 3.5%. Labeling instructions state to freeze or refrigerate, once thawed they can be kept unopened in the fridge for up to 30 days. Because the water phase salt is under 3.5% the product must remain frozen until ready to consume. Keeping in the refrigerator after thawing in a reduced oxygen package has the potential to be contaminated with Clostridium botulinum.” The products were distributed directly to distributors in CA, MD, and WA between 12/8/17 and 4/10/18 and it may have been further distributed and sold through retail stores at least in these states. @ https://www.fda.gov/Safety/Recalls/ucm606308.htm
Seabear Company of Anacortes, Washington is voluntarily recalling 1,225/ 3 oz. units of Cold Smoked Wild Coho Salmon Lox, Gerard & Dominique Seafoods brand, affected lot # CSCO-17339, Pack Date 17-340, because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.
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The U.S. Food and Drug Administration is working with federal, state, and local officials on a Norovirus outbreak linked to oysters from British Columbia in Canada. The FDA had confirmed that contaminated raw oysters harvested in British Colombia, were distributed to CA, IL, MA, NY, and WA. It is possible that additional states received these oysters either directly from Canada or through further distribution within the U.S. Since mid-March the Public Health Agency of Canada has been investigating this outbreak. In Canada, there were 132 cases in British Columbia, 15 cases in Alberta, and 25 cases in Ontario. Four shellfish farms in British Colombia were closed. FDA and the states are conducting a trace-forward investigation to determine where the raw oysters were distributed and ensure they’re removed from the food supply. @ https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm606139.htm
The U.S. Food and Drug Administration is working with federal, state, and local officials regarding a norovirus outbreak linked to raw oysters from British Columbia, Canada.