Funded by the Center for Produce Safety, researchers with the University of Barcelona and the Spanish Research Council are developing novel testing protocols for norovirus and hepatitis A on berries and leafy greens, enabling faster analysis and reducing false positives.
A recent study has demonstrated that millions of nano- and microplastics are released by polymer-based commercial tea bags when infused with hot water, and that these plastic particles are readily taken up by human intestinal cells.
Analysis of health code violation data for quick-service restaurant franchises in the U.S. Southeast showed corporate-owned chains had the best health and food safety outcomes, followed by single-owner and family-owned franchises.
In Canada, the presence of Salmonella in raw, frozen and breaded chicken products, as well as human salmonellosis cases, decreased significantly after a specific requirement for these products was implemented in 2019, according to a recent study.
Scientists have developed a new method for detecting fecal contamination in water using human viral DNA, which can help improve the safety of water sources while also allowing for microbial source tracking of contamination.
A study of antimicrobial resistance (AMR) data for four important foodborne pathogens isolated from U.S. chicken and turkey revealed trends over time and by region that suggest the potential influence of local agricultural practices on AMR patterns and pathogen distribution.
To meet the need for sustainable alternatives for food packaging, researchers from Chungnam National University have developed an edible, natural coating that extends the shelf life of fruits.
A new study led by USDA-ARS and Oklahoma State University showed that oregano and cinnamon essential oils can be reused multiple times to effectively wash organic leafy greens contaminated with E. coli without losing antimicrobial activity.
