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speed is essential for pinpointing the source of food contamination and saving lives, according to a new study examining the 2008 salmonella outbreak caused by mexican peppers, but first linked to us tomatoes. epidemiologists from the centers for disease control and prevention (cdc), writing in the new england journal of medicine , said that better traceability, better understanding of how foods become contaminated on farms, and continued exploration of alternative hypotheses during an outbreak are necessary to reduce the impact of such occurrences in the future.

senator patrick leahy (d-vt) has written to the department of justice to demand an update on its investigation of former peanut corporation of america president stewart parnell. the peanut corporation of america (pca) was the company linked to a nationwide salmonella outbreak in 2008 and 2009 in which more than 700 people became ill and nine died. the outbreak also led to a massive recall of peanut products – one of the largest food product recalls in us history – and food and drug administration (fda) investigators claimed that the company knowingly shipped tainted products.

campylobacter has been detected on the external packaging of 40 per cent of fresh chickens on sale in shops across one major uk city, a study has found. the report from birmingham city council urged meat processors to use stronger packaging , called on supermarkets to employ better display techniques and suggested a public awareness campaign in a bid to cut the risk of cross-contamination of the foodbourne bacteria from external packing.

finsbury food group has become embroiled in a spat with insurers over who will cover the cost of recalling products caught up in the egg dioxin scare. duffy: insurance spat the baker, which posted a 6% rise in sales in the six months to jan 1, recently received a batch of liquid egg containing a small percentage of eggs from a farm in germany that were potentially affected by the dioxin contaminated feed incident.

advances in almond processing are reducing costs and opening up new uses for ground and liquefied nuts to perform technical roles in recipes, with innovative mid-sized companies taking the lead. almonds, rich in protein, carbohydrates and healthy oils, are enjoyed as a premium foodstuff, but they also have potential to be used as emulsifiers or to enhance the texture of food products without necessarily playing centre stage in the product’s identity.

in the wake of a spate of high-profile foodborne illness outbreaks, the food safety modernization act passed the house on tuesday and is heading to the president, who has said he will pass the bill into law. passing with a vote of 215-144, the bill faced a large number of obstacles along the way, including a filibuster attempt, a technical glitch, and strong debate over certain amendments, despite enjoying widespread bipartisan support from industry, consumer, and health organizations.

product contamination can have a devastating impact on a company’s reputation, operations and financial performance. according to michael lincoln, national underwriting manger for crisis management, liberty international underwriters, consumers need to know that the products they purchase are safe and reliable. when a company fails to provide that certainty, it can quickly become a crisis. “the cost of a product recall is widespread and can be incurred by the manufacturer right through to the wholesaler, distributor or retailer,” said mr lincoln.

almonds have usurped peanuts as the number one nut ingredient for new product releases, according to mintel’s global new products database. in a global food market that declined by six percent over the past year, almond sales have remained stable, accounting for 29 percent of all new product launches in 2008 – 160 more than its nearest nut rival, the peanut. speaking to foodnavigator-usa.

a federal judge has rejected challenges to a law requiring mandatory pasteurization of almonds to reduce risk of salmonella contamination. the law, which was designed with input from the almond board of california and industry, was first introduced in 2007 largely in response to two salmonella outbreaks linked to unpasteurized almonds – one in canada in 2001, and a second in oregon in 2004.