US: Food Safety Symposium focuses on entire produce supply chain
Suwanee River basin focus “During this year’s symposium, we will report on 16 of our funded projects…
Suwanee River basin focus
“During this year’s symposium, we will report on 16 of our funded projects,” said Fenaroli. In addition, 20 projects will be presented during our poster sessions thereby permitting attendees maximum opportunities to interact with the scientists. “Because of the location of this year’s conference, we developed a separate session that features seven of our projects that have been funded over the last several years that focused on the Suwanee River basin that encompasses southern Georgia and northeastern Florida,” says Dr. Bob Whitaker, Chief Science & Technology Officer with the Produce Marketing Association and a CPS Board member.
No boundaries
Given that food safety extends across borders, the projects funded by CPS are not only US based. “Fifty percent of fruit consumed in the US and approximately 30 percent of the vegetables are sourced outside the country,” says Whitaker. “Therefore research on food safety really doesn’t have any boundaries,” he adds. According to Fenaroli, projects from Australia, Spain and Canada will be discussed at this year’s symposium. ”The international participation becomes larger and larger each year. We have a growing base from Europe and Latin America in particular,” she says.
One-stop-shopping
Attendees throughout the entire supply chain will be present at the symposium. From growers and processors to buyers within the food retail and foodservice space. One of the biggest features of the symposium is for attendees to exchange information and ideas on produce food safety. “Everyone is dealing with the same questions, whether you’re a grower or a retailer and US based or not,” said Whitaker. “The mix of industry experts, academic scientists and suppliers and buyers from across the industry being brought together in one location makes the CPS Symposium a great place for one-stop-shopping on the latest food safety science,” finished Fenaroli.