The U.S. Food and Drug Administration (FDA) has released the summary report of its sampling of cucumbers, which was conducted as part of an ongoing effort to help ensure food safety and prevent contaminated products from reaching consumers.
The FDA issued the cucumber assignment in November 2015 under its then new sampling model. The agency collected and tested 1,601 samples to determine the prevalence of Salmonella spp. and Escherichia coli O157:H7 in the commodity. About 76% of the samples collected and tested were from imported cucumbers and the rest were from domestically grown cucumbers, comparable to their respective U.S. market shares at the start of the assignment. The agency designed its sampling plan to detect rates of contamination of ≥1% if present in the commodity.
The FDA found the prevalence of Salmonella in the cucumbers sampled to be 1.75%. The agency did not detect E. coli O157:H7 or other pathogenic E. coli in any of the samples.
The NC Food Innovation Lab (NCFIL) will open on November 14, with a ribbon cutting, facility tour, and open house celebration. NCFIL is a 16,000-square-foot plant-based food processing and product development facility located on the 350-acre North Carolina Research Campus in Kannapolis, N.C.
Cargill has opened a Culinary Experience Hub in its R&D site in Vilvoorde, Belgium, to better serve its customers across the EMEA (Europe, Middle East, and Africa) region.
Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients, enabling the company to deliver sustainable, tasty, and nutritious plant-based products.
Kemin Industries, a global ingredient manufacturer, has opened an innovation and technology center at its regional headquarters in Zhuhai, China.
Puratos has announced the opening of its newest innovation center in the Pilsen neighborhood of Chicago.