Researchers claim to have discovered a method to eliminate bacteria in packaged foods such as spinach and tomatoes, a process that could reduce the number of food-borne outbreaks linked to the produce.
The US department of Agriculture (USDA) and the Food Safety and
Inspection Service (FSIS) will next month look into solutions to
significantly reduce the presence of E. coli O157:H7 in raw meat
stocks following recent scares.
A US meatpacker has recalled about 188,000 pounds of ground beef
and other products because of E. coli bacteria concerns; and
higher-than-normal levels of naturally occuring cyanide were found
in a cassava cracker product in Australia.
Food safety experts are meeting in Dublin, Ireland this week to
discuss international standards they hope will cut back on the
rising number of infections caused by the deadly enterohaemorrhagic
Escherichia coli (EHEC) bacteria.