Ransomware:
Lessons Learned from One Food Company’s Experience

By Food Safety Tech Staff

In 2021, family-owned C&J Pepsi-Cola Bottlers was hit by a ransomware attack. Here, they share how they detected and averted the attack, and share lessons learned as well as new cybersecurity practices they implemented to deter—and help others avoid—a similar disruption.

With Newsom’s Signature, California Bans Four Food Additives

By Food Safety Tech Staff

On October 7, California Governor Gavin Newsom signed California Assembly bill AB 418 into law. The bill bans the use of brominated vegetable oil, potassium bromate, propyl paraben and Red Dye No. 3 as additives in food and drink products sold in the state.

FDA Releases Updated Compliance Program for Infant Formula

By Food Safety Tech Staff

The updates include instructions for annual environmental sampling of Cronobacter and Salmonella at powdered infant formula facilities and instruction for FDA notification should a sample test positive for Cronobacter or Salmonella, or if a sample is found to have nutrients that are above or below required levels per the agency’s infant formula regulation.

Ask the Expert:
Why Customized Food Safety Programs Featuring AI and Molecular Testing are Essential

By Food Safety Tech Staff

Different segments of the food industry have specific needs, whether it’s unique spoilage tests or specialized predictions based on distinct data. Unfortunately, current services haven’t delivered a trustworthy solution for these needs. Incorporating AI-powered systems and molecular testing can effectively address these needs.

USDA FSIS Implements Quantitative Chemical Residue Testing Method

By Food Safety Tech Staff

The agency’s laboratory system plans to implement a new quantitative method for veterinary drug residue analysis in bovine muscle samples on October 1, 2023. In addition, USDA FSIS is updating three additional quantification testing methods for fat, salt and screening of beta-antagonists.

Modernizing the U.S. Food Safety System

Is an independent food safety agency the solution?
Or are we reshuffling the deck chairs on the Titanic?
Find out at the Food Safety Consortium Conference, October 16-18

Featured Quote

To make an “Organic” claim, at least 95% of your ingredients, by weight, must have been produced in accordance with the organic regulations. Any nonorganic agricultural ingredients must meet a list of criteria, including that they are not commercially available in organic form.

- Jennifer Allen, Zwillinger Wulkan