The Institute of Food Technologists’ (IFT’s) peer-reviewed Journal of Food Science has released its free-to-read Special Issue on Health, Safety, and Sustainability of Aquatic Foods.
The sampling and testing project will support the National Antimicrobial Resistance Monitoring System (NARMS) by identifying trends and emerging risks from drug-resistant foodborne bacteria. Findings will be used to create a model that can help predict and address antimicrobial resistance (AMR) mitigation strategies.
Although the estimated cost per disease incident ranged from $341 USD in Africa to $2,194 in Europe, the total economic burden of invasive non-typhoidal Salmonella was highest in Africa—especially sub-Saharan Africa—due to its prevalence and overall impact to public health in the region.
The global trend toward natural and functional foods has fueled the popularity of edible flowers. To investigate the associated food safety risks, researchers conducted a comprehensive literature review, and identified pyrrolizidine and tropane alkaloids as a significant concern.
A new study demonstrated how public health and regulatory initiatives targeting “ultra-processed foods” (UPFs) may have unintended consequences if definitions for the category and mechanistic understandings of processing are not refined.
A study spanning 15 countries in five continents has revealed that free-range chicken eggs collected near waste sites contain “alarming”levels of toxic flame retardant chemicals. The authors call for stronger national policies and international guidance to protect vulnerable communities.
Although novel data streams like crowdsourced reports and social media posts may allow for rapid identification of foodborne illness events, they can also amplify false signals and lead to inaccurate self-reporting among consumers, as demonstrated in a recent survey.
An ongoing project funded by the Center for Produce Safety is investigating ways to increase the antimicrobial activity of food-grade waxes, which are commonly applied to fruit and vegetables to extend shelf life.
A laboratory study has provided new insights into the efficacy of peroxyacetic acid (PAA) and chlorine dioxide against Escherichia coli, Listeria monocytogenes, and norovirus in wash water during potato processing, and investigated cross-contamination risks in batch washing and water reuse scenarios.
