Despite improvements in food safety technology, foodborne illness incidents have been making headlines seemingly every week. From customer voices to more proactive news media, high profile incidents have put food safety practices in the spotlight. Rightfully so, as foodborne illness can be deadly.
October is American Pharmacists Month – time to recognize pharmacists’ contributions to health care and all they do for their communities. To celebrate, we’re publishing a series of posts this month about milestones in pharmaceutical history that have immeasurably advanced drug safety and improved public health. In this post, we take a look at the “thalidomide tragedy” that launched the drug approval and monitoring...
The cold chain, or a temperature-controlled supply chain, provides the means for perishable products to make it to retail stores. Without the sophisticated network of interconnected logistics, the perishables section of the local grocery store would look vastly different. Many, if not most, cold chain failures are preventable and result from out-of-date supply chain technologies. Because of the importance of the...
The FDA recently announced that Stephen Ostroff, M.D., Deputy Commissioner for Foods and Veterinary Medicine, is retiring. Frank Yiannas, VP of Food Safety at Walmart, will take over his role starting in 2019. The FDA is also creating a new role for Yiannas, as Deputy Commissioner for Food Policy and Response. This role will include the work that Ostroff had previously been overseeing, but also includes a...
October is American Pharmacists Month – a time to recognize the contributions of pharmacists to health care in their communities. In their honor, we’ll be publishing a series of posts about milestones in pharmaceutical history that have immeasurably advanced drug safety and improved public health. In our first post, we celebrate the discovery of penicillin by Alexander Fleming in 1928, which launched the modern...
What makes the Impossible Burger impossible? For the first time, a veggie burger can truly market itself as “meaty.” That’s right – it looks, smells, sizzles, and “bleeds” like real ground beef. Although the Impossible Burger is officially vegan, Patrick O. Brown, founder and CEO of Impossible Foods, is marketing the product to omnivores and flexitarians (carnivores who are choosing to eat less meat).
