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A second chance for faulty food? FDA calls it 'reconditioning'
|Last Edited||RP Nov 28, 2011 01:50pm|
|News Date||Monday, November 28, 2011 01:00:00 PM UTC0:0|
|Description||When a school lunch supplier repackaged moldy applesauce into canned goods and fruit cups, it drew a sharp warning from federal health regulators last month -- and general disgust from almost everyone else. |
“I was appalled that there were actually human beings that were OK with this,” said Kantha Shelke, a food scientist and spokeswoman for the Institute of Food Technologists. “This is a case of unsafe food. They are trying to salvage that to make a buck.”
But even as Food and Drug Administration officials prepare to re-inspect Snokist Growers of Yakima, Wash., to ensure that the applesauce maker keeps toxin-tainted fruit off store shelves, federal officials and industry experts acknowledge that Snokist is not alone in “reworking” faulty food.
Turning imperfect, mislabeled or outright contaminated foods into edible -- and profitable -- goods is so common that virtually all producers do it, at least to some extent, sources say.