Food Safety is a Priority in the Peanut Industry

Food safety was a primary topic during the Georgia Peanut Tour Hot Topics seminar. Attendees were able to hear updates from researchers at the University of Georgia Griffin Campus and from JLA USA.

Anand Mohan, UGA researcher, focused his presentation of FSMA and its effects on peanut processing. Food facilities are required to register with FDA under sec. 415 of the FD&C Act. The researchers at Griffin Campus are working to provide food facilities assistance with a food safety plan, preventive controls, management responsibility and principles of equipment design.
View Anand Mohan’s presentation.

In addition to learning about new regulations, attendees were able to learn about some of the peanut related food safety issues from Francisco Diez-Gonzalez, director of the UGA Center for Food Safety. According to Diez-Gonzalez, there are different type of foodborne diseases in foods ranging from intoxications, infections and sensitivies. The peanut’s main food safety risks are allergies, mycotoxins and salmonella.
View Francisco Diez-Gonzalez’s presentation.

The final presenter in the food safety panel, Jack Davis of JLA USA, presented information on managing aflatoxin in peanuts. Aflatoxin is a prominent class of mycotoxins which are a product of fungal growth and invisible to the human eye. The Food and Agricultural Organization estimates 25 percent of the World’s crops are contaminated by mycotoxins. Aflatoxin contaminates a range of important crops including corn, peanuts, cotton, rice, nuts, chiles and spices. The U.S. peanut industry has invested heavily over the past fifty plus years to miniize aflatoxin in the edible market.
View Jack Davis’s presentation.

View 2017 Georgia Peanut Tour photo album.