thermal

Thermal Pest Control Heats Up with Agro Thermal Systems!

Thermal Pest Control Heats Up with Agro Thermal Systems! AgroThermal Systems is the new U S /Europe based incarnation of the former Lazo TPC thermal pest control company. AgroThermal Systems is newly organized and located in Walnut Creek, California. It is poised to enter the “Very” Bio Rational pesticide market this spring. You may recall …

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California’s Water Supply – I’m Glad That We Have Our Reservoirs!

ART’S PERSPECTIVE: California’s Water Supply – I’m Glad That We Have Our Reservoirs!  Jan 10, 2012 and the California Snow Pack is at a meager 19% of average for this time of year! If the snow pack persists at this level until April, the total amount of precipitation from snow will be 7% of a …

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Become a California Pest Control Advisor!

ART’S PERSPECTIVE: Want a Career with “Room at the Top”? Want Your Professional Life to Make a Difference? Become a California Pest Control Adviser! Authority, Respect, Good Income, Upside Potential; work out of doors, meet and influence people, do work that “matters for our Country”-Just a few fruits of a Pest Control Adviser’s (PCA) career. …

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Thermal Pest Control Heats Up with Agro Thermal Systems!California’s Water Supply – I’m Glad That We Have Our Reservoirs!Become a California Pest Control Advisor!

Apr 19

Thermal Pest Control Heats Up with Agro Thermal Systems!

Categories:

Agro Thermal Systems, Food Safety, Food Safety Consulting, Post Harvest, Thermal Pest Control

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Thermal Pest Control Heats Up with Agro Thermal Systems!


AgroThermal Systems is the new U S /Europe based incarnation of the former Lazo TPC thermal pest control company. AgroThermal Systems is newly organized and located in Walnut Creek, California. It is poised to enter the “Very” Bio Rational pesticide market this spring.

You may recall that Thermal Pest Control technology involves passing a gas burner heat source through the orchard/field at about 5 miles/hour. The heat source (200 plus degrees at its source) is augmented with a continuous blast of air produced by a highly efficient blower system.

When the procedure is performed every few days to once a week, the cumulative effect is disruption of the pest/disease populations, stimulation of natural plant defense mechanisms including a specific stress protein, and generally improved fruit quality in the areas of color and fruit set.

It is thought that the plant’s responses are typical of stress responses which lead to survival characteristics like early maturity and abundant fruiting. It is true that the crops produced, i.e., table grapes have been unusually rich in antioxidant compounds.

You may contact us any time to find out more about this technology or look AgroThermal Systems up at www.agrothermalsystems.com.

Marketing such a technically “basic” but revolutionary device requires specific knowledge of the farmer’s pest control and crop setting requirements.

One of our Post Graduate colleagues at Columbia University has created an intriguing survey in which farmers may participate in order to help us understand these requirements. We urge you to help us by completing this survey and submitting it to us.

Please take a look at the Grower Survey 

If you are a grower, please fill it out and return it. If not a grower, please pass this along to those who can provide the needed information.

Thank you for your help in gathering this information!

All the best,

Art Dawson, PH.D.

Food Safety from Allan

New Diggs ….

We made he plunge and moved to the Big Island in Hawaii! It is indeed a wonderful place, but it does present some interesting changes. We are in the country, and like many such places, we must supply our own water. Instead of wells, water is captured via a glorified rain barrel termed a ‘catchment’. It’s a 10,000 gallon covered rain barrel! Like any surface water containment, it must be monitored for possible contamination.

To address the possible contamination issue, three filters (20, 10 and 5 microns) have been placed in the feed line to the house. After the last filter, a UV treatment unit was inserted that provides sufficient contact time to render the water potable. A bit of work to set up, but there’s no monthly water bill!

Until next time,

Allan

Hartono and Company LLC

Food Safety Consulting

 

 

 

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Jan 19

California’s Water Supply – I’m Glad That We Have Our Reservoirs!

Categories:

Agricultural Water Supply, California Reservoirs, Clean Agricultural Water, Clean Water, Food Safety, Food Safety Consulting, Water Cleanliness

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ART’S PERSPECTIVE:

California’s Water Supply – I’m Glad That We Have Our Reservoirs! 

Jan 10, 2012 and the California Snow Pack is at a meager 19% of average for this time of year! If the snow pack persists at this level until April, the total amount of precipitation from snow will be 7% of a “normal” year.

A drought in the making? We don’t know yet, but it seems sure that our snow melt water supply will be very much behind the abundance of last year and perhaps will be drastically below normal.

The water supply prospect for 2012? Thankfully, this is likely to be adequate. The snow pack of last year was 200% of this year’s present snow pack and much of the resulting water supply was captured in the State’s reservoirs. For example, Lake Orville in Butte County, the California State Water Project’s principal storage reservoir is currently at 115% of average. That level is 72 percent of Lake Orville’s total capacity. Lake Shasta, the federal Central Valley Project’s largest reservoir is at 108 percent of average for this time of year. San Luis Reservoir is at 139 percent of average capacity.

Why is this important? Well, the mountain snow pack that feeds these reservoirs and various streams and aquifers provides approximately 1/3 of California’s total water supply. With nearly 1/3 of California’s water supply needs for 2012 already in storage, there is still a good chance that our short term water needs will be covered. But, with or without mountain snow we will need local rainfall and mountain rainfall…….and lots of it.

Water storage capacity…..this year seems to be the year when the value of our reservoirs will be obvious to everyone. Survival of our State’s economy could be compromised without this storage capacity. Growth of our State’s economy will be impeded without more of it.

Water use efficiency….this year seems to be just another year when every farmer and rancher must make the best use of his water supply. Just another example of why The Dawson Company is happy to be on the cutting edge of water use technology along with our colleagues at Ag Water Chemical Co in Fresno. We will share some of Ag Water Chemical’s products and strategies in coming issues.

All the best, Art Dawson, PH.D.
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Food Safety from Allan

Keep It Clean ….

Water is a precious commodity. Without it, there are no crops. Without it, there is no life. It needs to be kept as clean as possible. But I’m not speaking from a pollution perspective, but rather from a water cleanliness perspective when it’s used. Farmers are finding that more and more customers are demanding higher standards for commodity production. Processors are already feeling the pressures to ensure that their products are as safe as possible. And water is in the picture all the time.

Water cleanliness, and commodity safety, is a game of prevention. Many certification entities have set standards for water cleanliness. Irrigation water may need to meet specified limits for microbial contamination as measured by generic coliform counts. If the water doesn’t meet criteria, it must be treated in some manner before introduction into crops. “Clean” irrigation water reduces the possibility of crop contamination that may not be addressed during processing.

Water employed in processing must meet specifications imposed by regulations and/or by certification standards. Some specifications demand potable water – that is, water meeting drinking water standards. It is frequently assumed that water meeting the coliform standards found in the drinking water regulations, both federal and state, can be assumed to be potable. Such is not the case, however. The drinking water standards are very detailed and require a number of tests to ensure potability. In addition, potable water must be supplied to any system wherein the employee is washing his or her body or cleaning the dishes – not just the drinking fountain.

Water supplied by commercial systems normally meets the drinking water standards. But if the water is supplied from a well or other non-commercial source, it may or may not meet drinking water specifications. If it doesn’t, both product and workers may be exposed to unacceptable levels of contaminants.

To avoid problems, ensure your water really does meet the established requirements. Enlist the aid of a properly certified laboratory capable of testing your water for its “cleanliness”. And reduce your exposure to financial hardship.

 

Until next time,

Allan

Hartono and Company LLC

Food Safety Consulting

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About The Dawson Company

The Dawson Company consists of experienced, hands-on market and product development professionals. We create sales! Our clients include Agrichemical Registrants, Distributors and Technology Suppliers with “Need to Know” and “Need to Sell” priorities in pre-harvest and post-harvest markets.

909-957-0507

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Dec 02

Become a California Pest Control Advisor!

Categories:

Food Safety Consulting, Post Harvest

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ART’S PERSPECTIVE:

Want a Career with “Room at the Top”? Want Your Professional Life to Make a Difference?

Become a California Pest Control Adviser!

Authority, Respect, Good Income, Upside Potential; work out of doors, meet and influence people, do work that “matters for our Country”-Just a few fruits of a Pest Control Adviser’s (PCA) career.

What is a PCA you ask? A college educated, technically trained, State of California licensed expert in a specific discipline of Integrated Pest Management in California Agriculture. PCAs can work for public agencies, but most work for private sector agriculture production or crop care specialty companies.

Are PCA’s important? Virtually all pest control operations in the State of California are either “officially recommended”, formally prescribed, or in some way “authorized” by a Pest Control Advisor.

Don’t forget: One half of our country’s fruits and vegetable come from California’s farms and ranches. Yes, PCA’s are important!

The opportunity: There are about 3,000 licensed PCA’s in California. More than 1,000 of these are over age 55. About 300 over age 65. The PCA industry can absorb at least 1,000 newly qualified individuals over the next few years. Start college today and there will be a PCA career waiting for you when you graduate……if you prepare yourself to qualify.

And 10% of today’s PCAs are women! The ranks of women PCA’s will grow in California.

Want to know more: www.capa.com or “Ask Art” at www.thedawson.com.
All the best, Art Dawson, PH.D., California PCA license number 124360!

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Food Safety from Allan

Yep – What Art Said.

Over the many years I’ve been involved in pest control (and food safety), I’ve seen fewer and fewer young people seeking a career in this field. I’m not talking about just agriculture either – it’s even more pronounced in the field of medically important pests.

Several colleges and universities have reduced their course offerings because of a lack of interest. This situation is very troubling in a time when more and more food safety problems seem to be “in the news”, and arthropod borne diseases are increasingly prevalent. The industry needs new blood fill the shoes of us old timers.

Hopefully the “advertising” will continue and be successful in stimulating the younger generation to pursue a very rewarding career. They probably won’t get rich, but they’ll surely enjoy the work, and will feel a sense of accomplishment in protecting the health of their fellow human beings.

________________________________________________

Until next time,

Allan (REHS for almost 40 years – Oh Geez!)

Hartono and Company LLC

Food Safety Consulting

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The Dawson Company consists of experienced, hands-on market and product development professionals. We create sales! Our clients include Agrichemical Registrants, Distributors and Technology Suppliers with “Need to Know” and “Need to Sell” priorities in pre-harvest and post-harvest markets.

909-957-0507

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Sep 14

Good News for California Rice! Bad News for Algae!

Categories:

Algae Control, California Rice, Food Safety, Post Harvest, Rice production

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Good News for California Rice! Bad News for Algae!

ART’S PERSPECTIVE:

California’s Rice Crop is a Big Deal. 575,000 Northern California Acres are devoted to Rice.

More than 2 million pounds of rice are produced each year. Sixty Percent (60%) of the entire crop is exported.

Customers are found in Japan, Korea, Taiwan and Turkey.

Rice production means water consumption, but Northern California’s rice growers are very efficient in water use. They need about 2.5 acre feet of water per acre to produce a rice crop.

This is easily 20% less water use than is found in other California crops such as fruit trees and vines.

Huge rice fields are as level as table tops. They are flooded with a few inches of water to allow for rice seed germination and seedling emergence. As the rice seedlings emerge, the rice grower’s ancient enemy also emerges…..a single cell weed plant: algae!

Algae, commonly thought of as green algae, is the major pest for rice growers. Algae’s impact is that it grows near the surface of the water and it encapsulates the emerging rice shoots. The rice shoots grow, but they are bent over and never take on their upright growth pattern. Consequently, rice yields are reduced.

In California’s rice fields, an “ordinary” pest has evolved into a pest population comprised mainly of one specialized and resistant economic challenge. The algae that is emerging as dominant and destructive is: Nostoc spongioforme! We call it “Nostoc”.

Nostoc has become resistant to traditional algaecide treatments and represents a major pest control challenge.

The good news is that all 575,000 acres of rice stand to benefit from the work of a Central California company which specializes in Irrigation Technologies (and algae control). Nostoc stands to suffer!

Ag Water Chemical of Fresno has introduced a revolutionary new product for control of algae in rice fields. It is a liquid formulation of “activated copper” known as CopCheck. This new product has been developed in Northern California trials and received registration from Cal EPA in 2011.

Large scale field tests (2011) show that CopCheck offers attractive advantages:

1) CopCheck controls Nostoc! 2) CopCheck is effective at vanishing low concentrations: 60 parts per billion of active ingredient; 3) CopCheck “self dispersing”: applied to an entire field by a single person or by a single irrigation pump. No need to apply by airplane…….saves at least $10/acre!

You can easily get information about CopCheck: James Legari and Richard Clevanger are the principles of Ag Water Chemical and there are great friends of The Dawson Company.

Contact Ag Water Chemical at 559 227 1114, www.agwaterchemical.com.

Art

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Food Safety from Allan

And Speaking of Water …. Some Disturbing Information.

It has often been debated over the years whether microorganisms actually possess the ability to migrate in plant tissues. Recently published research1,2 by Amanda Deering et al of Purdue University substantiates that indeed both Salmonella serovar Typhimurium and Escherichia coli O157:H7 are able to do so in peanuts and mung beans, respectively.

Seeds of both plants were contaminated with known amounts of bacteria for a period of 30 minutes. To prevent the mechanical movement of the bacteria in plant tissue samples, the researchers employed a fixative prior to slicing. The pathogens were labeled with a fluorescent dye to detect their presence.

The Salmonella bacteria were found to be associated with every major tissue of the peanut seedling. In addition, the bacteria were reported to be at high levels (109 CFU/plant) after two days subsequent to the contamination of the seeds, and persisted at significant levels for several days thereafter.

Similarly, E. coli O157:H7 was found to be present in every major tissue of the mung bean sprout. The bacteria were at high levels of 107 CFU/plant and they persisted for a 12 day period, which was the length of the test

This information is disturbing in that it shows that certain seeds, even when treated prior to shipment, can be contaminated with these pathogens via soil and/or water. Further, once inside the plant the bacteria are now protected from the effects of sanitation procedures. This work further substantiates previous research, and emphasizes the critical need for proper agricultural practices to minimize the introduction of bacterial contaminants during plant growth. Review those GAP procedures to ensure your aren’t leaving yourself open to significant problems.

1 Deering et al. Food Research International 2011.01.061

2 Deering et al. Journal of Food Protection 74:8 Aug 2011 pp. 1224-30

Until next time,

Allan

Hartono and Company LLC

Food Safety Consulting

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Aug 09

Good News Flash! McDonald’s is Getting Sweeter with Maraschino Cherries!

Categories:

Cherry Production, Food Safety, Food Safety Consulting, HACCP, Post Harvest, Sweet Cherries

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Good News Flash! McDonald’s is Getting Sweeter with Maraschino Cherries!

ART’S PERSPECTIVE:

The “Good News” is that McDonald’s is creating new demand (1). McDonald’s will consume Three Million Pounds of Maraschino Cherries each year……to start! The new item is known as the McCafe shake.

Each individual milk shake will consume one Maraschino Cherry!

For cherry producers, however, the big news is that these cherries will be: STEM LESS! Three million pounds is only about 1 % of U S production, but stem less cherries are a hard sell!

The fact is: Maraschino Cherries are mostly sold with the stems on. Ninety percent of Maraschino Cherry customers demand cherries with stems on. The supply of stem less cherries always exceeds demand.

McDonald’s new product line creates demand for the slowest moving item in the sweet cherry category. That’s good news because it creates a revenue stream where there has been little revenue.

For those who don’t know: Maraschino Cherries are created when fresh sweet cherries are “brined” especially for this particular use…..to become “Maraschino”.

Sweet cherry production is quite variable on a year to year basis; the total U S production in 2008 was 248,000 tons and the 2009 production was 443,000 tons. The amount of cherries brined is similarly widely variable, but the average seems to be around 50,000 tons per year.

Actually the demand for sweet cherries is increasing. U. S. consumption increased from 0.3 pounds/capita in 1966 to 1.2 pounds/capita in 2006. (2). The demand created by the McDonald’s is small in the total scheme of this market, but the demand for stem less cherries can grow and create new profitability.

Sweet cherries are increasingly known for their positive health effects……not a bad reputation to have, especially when served with a large cup of vanilla ice cream!

Art

(1) May 15, 2011 Good Fruit Grower

(2) Marketing Sweet Cherries, Shermain Hardesty, University of California, March 1, 2009

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Food Safety from AllanSo Are Those Yummy Maraschino Cherries Safe?

As Art related above, maraschino cherries are a popular food and may be even more so if McDonald’s sells enough shakes. But do they pose any potential health problems?

Maraschino cherries, as prepared in the USA, are made from light color varieties such as Royal Ann, Rainier or Gold. The cherries are bleached in a brine solution generally composed of sulfur dioxide, calcium chloride, calcium hydroxide, sulfite and water. The cherries remain in the brine for several weeks during which the sugars and colors leach out, and the cherries are “preserved”. Then specific amounts of sugar and artificial coloring are replaced in the pitted cherries to produce the desired sweetness and red color. In fact, the FDA’s definition of a maraschino cherry describes the process: The term “Maraschino Cherries” is regarded as the common or usual name of an article consisting of cherries which have been dyed red, impregnated with sugar and packed in a sugar syrup flavored with oil of bitter almonds or a similar flavor.” This food is indeed significantly processed.

Because the processed cherries could be prime medium for microbial contamination and they may remain on the shelf for some time, they are usually pasteurized and vacuum packed to preclude the presence of foodborne disease organisms. However, once opened for use, the cherries should be refrigerated properly or contamination may occur as the pH is about 3.6 (bad for most bacteria but okay for many molds), while the water activity is approximately 0.905 (good for most microbes in general). The possibility of contamination means that retailers using this garnish need to be vigilant with food storage and employee training, just like any food handling establishment.

Good processing procedures and proper handling result in a product that can last for many months unopened, and several days (if not weeks) refrigerated.

Sooooo…. yep, those maraschino cherries should be safe …. and pass me that ice cream shake with the red thing on top!

Until next time,

Allan, Hartono and Company LLC, Food Safety Consulting

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About The Dawson Company

The Dawson Company consists of experienced, hands-on market and product development professionals. We create sales! Our clients include Agrichemical Registrants, Distributors and Technology Suppliers with “Need to Know” and “Need to Sell” priorities in pre-harvest and post-harvest markets.
909-957-0507

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Aug 09

FAO Food Price Index …

Categories:

FAO, Post Harvest, sanitation procedures

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FAO Food Price Index … A useful tool and handy when you are looking for the “Bad News”!

ART’S PERSPECTIVE:
We find the FAO Food Price Index useful for getting a quick perspective on the general state of the world’s food economy. It doesn’t cover fresh fruits and vegetables, per se, but it does reflect the “cost of eating” basic food stuffs worldwide. And, as we know so well, it reflects the “Bad News” of constantly increasing prices.

This Index is a valuable resource for those of us who try to know about the value of the worldwide food chain. We are often required to ask:

“How much?; Compared to what?; Which commodities?; How can I be sure my information is valid?.”

The following web site goes a long way to fill the bill:

The FAO Food Price Index reflects the monthly change in international prices of “a basket of food commodities”. The Index presented in the June 7 issue validates the trend that we already felt: Food Price Index is up; an index value of 90 (year 2000) to an index value of 232 (May 2011). During that period of time the change in the Index was comprised of: Meat from 96 to 183; Dairy from 95 to 231; Cereal from 85 to 262; Oil and Fat from 68 to 259; Sugar from 116 to 311.

Predictably, the FAO Food Price Index suggests that life is becoming increasingly difficult for most people around the world. Most of these people would benefit from some relief from high prices and shortages. They could use some “Good News”.

Predictably as well, the rising price of basic food stuffs has its own economic upside. Higher prices reflect the potential of higher value. When such is realized, higher value attracts technical innovation, investment capital, product development capital, land/water development capital and resulting real improvement in food production, food transportation and food utilization all throughout the world. This positive effect, fragmented though it may be, is actually the “Good News”.

What about the “Good News/Bad News”? We have tracked and reported the “Bad News” on food and energy pricing for the past few months. True to our contrarian spirit, we now have turned our attention to discovering and reporting “Good News”. The next issues of The Heartbeat of Agricultural Technology will feature positive reports about positive developments.

“Good News” is the focus of The Dawson Company. We are dedicated to working with technology providers who are focused on “Good News”. Their products primarily impact the fresh fruit and vegetable sector. They are enabled by positive economic incentive (read higher value to the consumer), and are the actual manifestations of innovation and investment.

The “Good News” is that these technologies are making it less costly to farm, more efficient to store, more efficient to ship and more valuable to purchase many of our most important fruits, vegetables, and staple crops. Look for this message in next month’s issue.

Art

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Review your sanitation procedures – could save you some money.

Food Safety from Allan:

 

Reducing costs is a “Good News” topic for any business. A review of your sanitation procedures could save you cash in the long run.

The extent of your costs and thus your potential savings depends upon your specific process. However, the principles remain the same.

Ask yourself some questions.

  1. What am I trying to accomplish with the sanitation procedure?

Your standard operating procedures should specifically define your goal. “Keep it clean” doesn’t really say much, but a defined standard says volumes.

  1. Do the responsible persons understand the goal of the procedure?

The persons performing the task need to know why it’s being done. Train these persons thoroughly. Time spent in proper training avoids future problems.

  1. Are the present activities accomplishing the goal efficiently and effectively?

Observe the activities involved. It only takes a few minutes and may save time and dollars by finding an improved method.

  1. Am I using proper cleaning steps prior to sanitation?

Surfaces with dirt loads don’t sanitize properly. Some sanitizers may work in light dirt loads, but you’ll find them to be more effective if the surface has been thoroughly cleaned before application. Watch out for biofilms – they can slowly form and will make cleaning a real chore with real costs.

  1. Am I really using the most effective sanitizer?

You may say chlorine has worked for me for years. It may be the best for you, but what if it’s not? A lot of money can be lost over the years if chlorine (or whatever sanitizer) is not as effective as you think.

  1. Is the sanitizer strength monitored routinely per established specifications?

Sanitizer strength is reduced with use. Utilize some test strips or other inexpensive method to ensure the sanitizer is still showing the correct concentration. Weak sanitizers can lead to contaminated surfaces and foodborne diseases.

  1. Is the sanitizer efficacy monitored routinely by trained staff?

Don’t assume that because the sanitizer was applied at the prescribed strength for the required time that all is well. That assumption can lead to product recalls and significant monetary loss. Routinely test the surfaces to ensure you are meeting the goal you established in step one.

Reviewing processes can be annoying as many other items seem more important. However, the processes within your business are what keep the money flowing – make them work for you.

Until next time,

Allan, Hartono and Company LLC, Food Safety Consulting

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About The Dawson Company

The Dawson Company consists of experienced, hands-on market and product development professionals. We create sales! Our clients include Agrichemical Registrants, Distributors and Technology Suppliers with “Need to Know” and “Need to Sell” priorities in pre-harvest and post-harvest markets.

909-957-0507

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May 23

Food Prices are Up! But, how are consumers reacting?

Categories:

Consumer Food Packaging, Food Prices, Food Safety, Food Safety Consulting, Post Harvest

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Food Prices are Up! But, how are consumers reacting?

I think they are getting sharper, becoming more aware of just how far their dollar can stretch. It’s a good thing this is happening because manufacturers are doing the same thing. Look at what the New York Times* had to say:

“consumers are beginning to encounter shrinking food packages.”

“shoppers are paying the same amount, but getting less.”

“For Lisa Stauber, stretching her budget to feed her nine children in Houston often requires careful monitoring at the store. Recently, when she cooked her usual three boxes of pasta for a big family dinner, she was surprised by a smaller yield, and she began to suspect something was up.

“”Whole wheat pasta had gone from 16 ounces to 13.25 ounces,”" she said.” “I bought three boxes and it wasn’t enough – that was a little embarrassing. I bought the same amount I always buy, I just didn’t realize it, because who reads the sizes all the time?”"

Ms. Stauber, 33, said she began inspecting her other purchases, aisle by aisle. Many canned vegetables dropped to 13 or 14 ounces from 16; boxes of baby wipes went to 72 from 80; and sugar was stacked in 4-pound, not 5-pound, bags, she said.

Five or so years ago, Ms. Stauber bought 16-ounce cans of corn. Then they were 15.5 ounces, then 14.5 ounces, and the size is still dropping. “”The first time I’ve ever seen an 11-ounce can of corn at the store was about three weeks ago, and I was just floored,” she said. “It’s sneaky, because they figure people won’t know.”"

The driving force behind shrinking packages?

1) Increased food and raw material prices,

2) consumer’s normal decision-making style:

“Consumers are generally more sensitive to changes in prices than to changes in quantity,” according to John T. Gourville, a marketing professor at Harvard Business School.

Apparently consumers are catching on to shrinking quantities which are being served up in rather “difficult to notice” packaging. Kudos to the consumer who notices the distinctions in package sizing and pricing. Perhaps he/she can make better decisions to stretch his/her dollar and to help reshape the consumer food market.

Art

*New York Times, March 28.2011, S. Clifford and C. Rampell

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Food Safety from Allan

What About the Packaging?

Consumers demand safe food, as well they should. But what about the packaging that contains the food? Can the packaging contaminate the food even if the food producer uses all the available food safety procedures? The answer is a resounding – maybe.

Packaging materials are regulated by the FDA. The rules essentially state that the packaging can’t contaminate or adulterate the food. This statement means that the components in the packaging don’t become part of the food or if they do, the amount is considered safe for consumption. Do the regulations say that all packaging must be FDA approved? Not really. If a manufacturer determines that the substances in the packaging do not migrate out of the packaging, then the packaging is not subject to FDA review. Is this a cause for concern among food producers? The answer is again – maybe. Most USA packaging manufacturers are very aware of potential migration issues with their materials, and possess in-house data to support non-migration contentions or the packaging has been otherwise subjected to FDA review. Foreign packaging producers may or may not possess such data or reviews. Always obtain that letter of guarantee or other document that attests to the quality and applicability of the packaging.

Okay, my packaging is from a reputable producer, so I’m good to go, right? Again a resounding – maybe. When received at the food packing facility, the food packaging is likely to be clean, sanitary and acceptable. However, activities within the packing facility can and do lead to packaging contamination, and such can lead to food adulteration. Check the facility and ask these questions about the packaging materials.

Are the materials stored inside and enclosed?

Are they off the floor?

Are they stored separately from raw food products?

Are they stored separately from finished food products?

Are they stored separately from allergens?

Are they stored separately from other non-food items?

Are they covered?

Is the covering allowable for food contact?

Is the packaging storage area clean?

Are there current cleaning records?

Are there appropriate written cleaning procedures?

Are packaging materials labeled for proper rotation?

Is there evidence of packaging contamination?

The above questions are not all inclusive, but they will get the ball rolling to ensure that the food packaging isn’t a food safety concern. Nothing like rat poop or some insects to upset the apple cart (or whatever commodity).

Until next time,

Allan

Hartono and Company LLC

Food Safety Consulting

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Feb 20

SmartFresh is not “just for apples” anymore! Tomatoes, too!

Categories:

Post Harvest, SmartFresh, Tomatoes

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What’s Going On: SmartFresh is not “just for apples” anymore! Tomatoes, too!

SmartFresh, the almost magical new apple storage treatment was introduced a couple of years ago by AgroFresh. Since then it has taken a huge market share in the U S apple industry. It has a huge share in Europe too.

SmartFresh comes in the form of little pellets which, when combined with water, form a gas. The gas permeates the apples in controlled atmosphere storage and greatly decreases the costly disease known as “superficial apple scald”. The gas also has the effect of reducing the softening of apples in storage and also adds to apple shelf life.

Now, the experts are touting SmartFresh’s benefits for fresh tomatoes! SmartFresh slows down the coloring process for fresh tomatoes. It is so effective that the coloring transition from “breaker” to full ripe can be delayed a week! Moreover, SmartFresh slows down coloring no matter how ripe the tomato is when it is treated.

Just imagine loading a truck of Roma tomatoes at a #4 color in Bakersfield and delivering them to Boston with the same #4 color! Just drop in the pellets, shut the door and drive! What an improvement in eating quality! The possibilities are endless!

Maybe the SmartFresh team will try exotic fruits next….what about Mango?

Food Safety Perspective…

The USDA is considering the adoption of national safe handling standards on leafy greens similar to those standards currently being used in California. The agency is considering public comment until Dec 3 on whether to require a federal Marketing Agreement (voluntary for growers and handlers) or a federal Marketing Order (mandatory for growers and handlers). You can post your comment at: http://www.regulations.gov/fdmspublic/component/main. Reference: Florida Grower To Go, Oct 22, 2007.
Food Sanitation Technology

Ozone: A Quick Study—11 helpful points

1) Ozone was accepted by U S EPA in 2001! For all Fruits and Vegetables!
2) Ozone is OMRI listed….that means it is Organic Approved and NOP compliant
3) Ozone is the fastest/strongest oxidizer sanitizer known to man
4) Ozone is a natural product….produced every time lightning strikes the earth.
5) Ozone leaves no chemical residues.
6) Ozone is economical….one time capital expense.
7) Ozone is manufactured at your site from the air! 8) Ozone requires no chemical inventories.
9) Ozone can be blended with water to use in a spray line rinse.
10) Ozone can be mixed with storage room atmosphere.
11) Ozone can be explained fully with reference to your operation. Just call us

Your Corner: Who to Contact

Circulation is Rising!

2688 email addresses!

Agricultural Professionals

Produce Professionals!

Research Professionals!

Organic Professionals!

Produce Sanitation!

Art Dawson

art.dawson@verizon.net

The Dawson Company – your link to the
Heartbeat of Agricultural Technology!!

VALUE that enhances YOUR bottom line!
Our Mission:

Utilize sound business knowledge of post harvest, pre harvest, food safety technologies to enhance value to our clients and their value chain by:

* Creating Market Penetration for specialized agricultural chemical products.
* Representing Products qualified for their efficacy and environmental rationality.
* Penetrating Markets qualified for our client’s products utilizing skills of market intelligence, market analysis, intellectual property rights, regulatory and organic expertise, food safety principles, sales management, and long term customer relationships.
* Dedicating our efforts in Maximizing Profit for our clients, and those who utilize our client’s products.

We celebrate sustainability of each of the vital links of the value chain.

www.thedawsonco.com

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Feb 20

Mangos on the Move!

Categories:

Mango, Post Harvest

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What’s Going On: Mangos on the Move!

Double Mango consumption in the US! Up to 4 pounds/person per year!
That’s the National Mango Board’s target, and they have the muscle to do it!

Field to table quality! The initiative is spearheaded by a huge research project focused on mango quality from field to table.

The project will identify opportunities to improve Mango quality for the consumer.
These findings will result in a Best Practices Manual which will guide Mango handlers to improve overall quality, thus increasing consumer satisfaction……thus increasing US Mango sales.

Mango producers, exporters, distributors and retailers in six countries: Brazil, Ecuador, Guatemala, Mexico, Peru, US will be involved. Many of our readers may find themselves part of the project.

The core research group has already been called “a true Dream Team”. It is made up of the world’s most prominent post harvest researchers. These experts come from the University of California, University of Florida, Universities and research centers in Mexico and Brazil, etc. The team includes Dr. Pat Brecht, President of P.E.B. Commodities, Inc., an international service company and an authority in handling and shipping of perishable commodities.

Dr. Leo Ortega, research specialist of the National Mango Board is spearheading the “Dream Team.” Dr. Ortega joined to the Board with a doctorate in Agricultural Economics from the University of Florida. He is a former professor of economics at the University of Zulia, in Venezuela.

“Quality can be our best friend or our worst enemy”. So says William Watson, Executive Director of the National Mango Board.

Clearly the “Dream Team” can make quality a very good friend of the Mango!
Food Safety Perspective

AWS: Wireless Temperature and Humidity Monitoring…… that ANYBODY can install and maintain! New from Canada!

Warehouses, coolers, shipping containers can be monitored on a real time basis with a simple system. The temperature and humidity data is transmitted to a radio receiver. It can easily be uploaded and transmitted via satellite to a remote lap top or other device.

The big deal about AWS technology is that it transmits data over many miles, but it also has other features:

a. Self validation of data: Leads to absolute accuracy!
b. Intercepts RFID data: Extends the range of RFID data transmission from several feet to many miles!
c. Validates the accuracy of RFID data!

Two hundred sensors can be utilized at one time. Entire rooms, completely loaded with product can be monitored for cooling and humidity on a real time basis. The system integrates into any HACCP program and into all quality improvement programs.

The installation is simple and the system is completely wireless. In fact, the company is called Sensor Wireless. You can contact them at sales@sensorwirless.com. Ask about Active Wireless Sensor Technology!

Future issues of Heartbeat will review this technology again. Sensor Wireless management is intent upon sensing other quality parameters, perhaps Carbon dioxide, Ozone, chloramines, etc. We will keep you informed.
Produce Sanitation

Which is the Strongest Sanitizer?

Oxidizing Agent Electrical Oxidation Potential
Ozone 2.08 mV
Hydrogen peroxide 1.78
Chlorine 1.36
Chlorine dioxide 1.27
Oxidizing Sanitizers rely on Oxidation! You choose! Don’t forget: the Chlorine sanitizers create byproducts classified as US EPA Priority Pollutants! StorOx: www.biosafesystems.com

Jobs Open: Green Professionals!

* Water/Environmental: Associate Facilitator: 75-80K. Professional with mediation and communications experience, educated in natural resources, environmental sciences, public policy. Sacramento, CA, Master’s degree preferred.

* Director, Sustainable Initiative: 120K. Green Business, Sustainability. San Francisco, CA, Graduate Degree required.

* Food Safety Manager, , 60K. Develop, manage/coordinate projects/people for the Food Safety Program. Qualifications: working knowledge of GAP, HACCP, SPC technical areas, experience with Food Safety Audits. San Diego County, CA

MARKET INTELLIGENCE/PRODUCT INTELLIGENCE

Blue Ocean Player or a Red Ocean Player? Which are you?*

Blue Oceans are those uncontested spaces where your product can move freely without bloody competition, grow in the absence of overcrowding, and harvest profit without danger of attracting predators.

Red Oceans are those highly competitive spaces where the bigger fish slash and devour the smaller ones. The water is bloody with product failures, discounts, and growth is limited due to overcrowding. Profitability is a casualty.

Innovation can flourish in a Blue Ocean, but it is limited in a Red Ocean. The absence of profit limits the mental outlook and limits the financial strength required for innovation.

There a few simple principles behind the Blue Ocean concept. They can enhance your position and your profit.

I have thirty years experience……in both oceans. Let me help position your products.
art.dawson@verizon.net
909 957 0507 begin_of_the_skype_highlighting 909 957 0507 end_of_the_skype_highlighting.

*According to Drs. W. Chan Kim and Renee Mauborgne (http://www.blueoceanstrategy.com), it is possible to “Create an Uncontested Market Space and Make the Competition Irrelevant”.

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Feb 20

What’s Going On: Food Safety What to do when the Limits for the Control Points Are “Missed”: Something is Wrong!

Categories:

Food Safety, Food Safety Consulting, HACCP, Post Harvest

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Food Safety What to do when the Limits for the Control Points Are “Missed”: Something is Wrong!

HACCP (The Over Arching Food Safety Program) involves
Seven Principles:
1) Analyze Hazards
2) Identify Control Points (CPs) and Critical Control Points (CCPs).
3) Establish preventive measures with Critical Limits for each CP and CCP.
4) Establish procedures to monitor the CPs and CCPs.
5) Establish Corrective Actions to be taken when monitoring shows that the critical limits for a CP and a CCP has not been met. REMEMBER: a compromised CCP means “cease & desist!”
6) Establish systems Verifying that the system is working properly and Validate the system (again and again, if needed).
7) Establish effective record keeping to “document” the HACCP program.

When Critical Limits for CPs and CCPs are Not Met,
We have Obligations:
1) Take Corrective Action Immediately: Make the Required Process Change. For example, correct the fungicide dosage. Document the change.
2) Verify the Correction Action: Perform normal quality control analysis immediately. Document the correction.
3) Validate the Corrective Action: Use a third party (internal or external) to validate that the correction has been made, and that the system is working (again) according to the HACCP program.
4) Document the Corrective Action: Documentation requires a comment, date and initials.
www.thedawsonco.com

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