Preventing Food Recalls from Becoming the New Normal

December 4, 2019 - By Rob Wong, President of Agri-Neo



Food safety is a topic that is top-of-mind for consumers, especially with so many food recalls in the news eliciting fear. According to the International Food Information Council (IFIC) Foundation’s 2018 Food and Health Survey, when ranking their top three food safety concerns, 54 percent of consumers chose “foodborne illness from bacteria“ – equal to those who selected “carcinogens or cancer-causing chemicals” and “chemicals in food.”

An often-overlooked category is low-moisture foods, such as nuts, seeds and grains. While generally low-risk, pathogenic microorganisms such as Salmonella and E.coli can survive under dry conditions for several months or even years. Flour falls into this category and is a top-three kitchen staple, with continued recalls year after year. The industry is primed for a solution.

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