Food Safety Five Ep. 36: Listeria, E. coli, Biofilms, Plastics, and Oil Adulteration
This episode of Food Safety Five discusses four new studies with implications for food safety and authenticity, including evidence of widespread adulteration of avocado oils used as an ingredient in processed foods, findings about how microplastics and plastic food-contact material characteristics may affect Escherichia coli and Listeria monocytogenes biofilms, and how stress-adaptation traits could help E. coli persist throughout the leafy greens farm-to-fork continuum.
News Articles:
- UC Davis Researchers Find Widespread Authenticity Issues with Avocado Oil in Processed Foods
- Another Study Suggests Plastic Particles Strengthen E. coli Biofilms; Researchers Underline Drinking Water Safety Implications
- Researchers Identify Plastic Food Contact Material Properties, Background Microbes that Influence Listeria Biofilm Persistence
- Study: E. coli in Lettuce Growing Environment Have Stress Adaptation Traits Enabling Farm-to-Fork Persistence
Image credit: tulyawat01 via Magnific
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