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Preventing a Produce Labor Shortage

Our food supply is typically very stable. Rain or shine, field and packinghouse workers harvest and process food for the American people. However, the COVID-19 pandemic has introduced a level of uncertainty which leads people to wonder what will happen if outbreaks of illness at many locations prevent workers from...

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Bluetooth Low Energy Devices: The Right Temperature Monitoring Solution for Your Produce Shipment

It’s a new year, but those in the food industry walk into it with an age-old problem – how to get food from point A to point B before it goes bad. In the days prior to refrigeration and rapid transit, people were extremely limited in terms of the methods...

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Vaccines and Bio-Logics: Managing Quality and Compliance within your Cold Chain Supply Network

Over forty years ago the 27th World Health Assembly resolved to build on the success of the smallpox eradication program and established the Expanded Program on Immunization (EPI) to ensure that all children, in all countries, benefited from life-saving vaccines. The newly launched EPI at that time recommended the use...

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Produce Shelf Life: Issues and Extension Methods from Harvest to Retailer

Produce is a highly perishable commodity making shelf life a race against the clock for growers, processors and retailers. With national averages of produce shrinkage at 6%, according to the Produce Marketing Association, shelf life costs US retailers in excess of $2.1 billion per year. This paper will review factors...

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Food Safety: What is Safe Food

Safe food is defined as food free of contamination with contamination occurring at any point in the growing, preparing, processing, storing, selling or serving of food. According to the Centre for Disease Control and Prevention, approximately 70% of all foodborne disease is due to viruses spread by direct or indirect...

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Food Safety: Sanitation Issues, Methods & Solutions

Safe food is defined as food free of contamination with contamination occurring at any point in the growing, preparing, processing, storing, selling or serving of food. According to the Centre for Disease Control and Prevention, approximately 70% of all foodborne disease is due to viruses spread by direct or indirect...

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Focusing the spotlight on prevention: What to expect from The Food Safety Modernization Act

The Food Safety Modernization Act (FSMA) S. 510 was signed into law in 2011. The law significantly expands the powers of the Food and Drug Administration (FDA) with respect to foods it generally oversees and its main goal is to focus the department on food contamination prevention. The bill is...

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Extending Shelf Life: Ethylene Absorption Packaging Strategies for Produce Transport

Historically how to preserve and store food for consumption when there might be a food shortage has given birth to such packaging innovations as using glass, wooden barrels and cans to protect and later transport food. The invention of the cardboard box at the end of the 19th century and...

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