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Friday, July 18, 2014 3:58:00 PM
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My university facility does this with lots of entrepreneurs, requires them to take a business workshop. I get involved with more established companies that have problems with products and either help identify how they can solve them, or get involved with research projects and/or inoculated shelf life studies to come up with solutions. But it's amazing that some food entrepreneurs, who don't know what they're doing, don't kill more people than they do given the things they do.
Off the cuff, I would say I can see how mycotoxins might be a concern (aflatoxins, fumonisons)with MJ plant-based food products using improperly dried/stored plant material. Anything grown in, or in contact with soil, can have spore-forming bacteria, the spores of which are impervious to most heating regimens used for typical food products. Then there's the straight out, contaminated equipment, not cleaned properly.
On the medical side, I can see how you need to quantify levels. I don't know how they let this type of stuff go unregulated. Beer, wine, etc, is regulated based on how much alcohol content per bottle. Do they simply make MJ-brownies without knowing how much THC is in each one? Didn't they already have some kid eat some brownies and walk off a building (and his friends said that was some potent brownies)? I can see this being a problem in the future.
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