In the news

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

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 reason for the foodborne illness that sickened 647 people after eating in Chipotle in Powell, Ohio was Clostridium perfringens. The organism was found in the stool samples taken from customers. Clostridium perfringens outbreaks happen when food is left at an unsafe temperature, according to Traci Whittaker, a spokeswoman for the Delaware General Health District. In response to the outbreak, Chipotle CEO Brian Niccol said: “Chipotle field leadership will be retraining all restaurant employees nationwide beginning next week on food safety and wellness protocols.” “Chipotle has a zero-tolerance policy for any violations of our stringent food safety standards and we are committed to doing all we can to ensure it does not happen again,” he said. Chipotle shares fell more than 4% Thursday afternoon. Local health officials inspected the Powell Chipotle on July 26 and found violations in holding temperatures, for example, they observed that lettuce was not properly cooled and that beans were not held at a warm enough temperature. Health officials have inspected nearby Chipotle restaurants since the illness outbreak and found additional violations. In two other restaurants inspectors found foods that were not being held at proper temperatures. Chipotle has spent millions of dollars on new procedures to improve food safety after an E. coli outbreak three years ago affected restaurants in 14 states. @ https://www.businessinsider.com/chipotle-illness-outbreak-source-confirmed-health-officials-2018-8

An interesting, objective, and informative description of Blockchain, what it can do and what it cannot do appeared in Food Online. The editor Sam Lewis asked questions about blockchain and got answers from Melanie Nuce, SVP Corporate Development at GS1 US. In it, Melanie emphasized that “It is impossible to implement blockchain if you still operate in data silos. the food industry understands the need to share product data with trading partners because of the traceback requirements to support product recalls outlined in FSMA several years ago.” Blockchain brought to the forefront the need to automate recordkeeping and improve traceability. One cannot implement blockchain without visibility of the supply chain. She said, “That data is consistent from supplier to manufacturer to distributor to retailer or operator, and can be executed without human intervention, which makes the GS1 System of Standards harmonious with blockchain.” Blockchain is sometimes overhyped, without sufficient emphasis on the decentralized data sharing with trading partners. Melanie stated” The reality is that blockchain is just one avenue for fulfilling a business goal — it cannot replace best business practices or be a company’s main innovation tool. For example, data managers are already well aware blockchain will do nothing to solve existing data quality issues. If trading partners don’t make a serious effort to clean up supply chain data and change their business processes for sustaining quality data, they just won’t get to a place where blockchain serves them.” “Specialized barcodes, called GS1-128 barcodes, already provide the ability to encode traceability information, such as expiration date, and the batch or lot that the product came from at the case level. Without this basic supply chain visibility, blockchain will not be effectively delivered.” @ https://www.foodonline.com/doc/blockchain-in-the-food-industry-separating-myth-from-reality-0001?vm_tId=2078905&user=16493dc3-7947-40a7-8829-11e4e6665f8c&utm_source=et_6212916&utm_medium=email&utm_campaign=FOL-E_08-16-2018&utm_term=16493dc3-7947-40a7-8829-11e4e6665f8c&utm_content=Blockchain+In+The+Food+Industry%253a+Separating+Myth+From+Reality