An analysis of salmonellosis outbreaks linked to melons showed cantaloupes to have a higher public health burden than other melons, and revealed factors that may contribute to more severe outbreaks.
A survey of municipal drinking water in the U.S. has revealed the pervasive presence of a little-understood contaminant, chloronitramide anion. The researchers call for urgent research into its toxicity—especially considering its structural similarity to other toxic compounds.
A recent project led by Purdue University researchers has identified challenges to food safety in the low-moisture food industry, ranging from culture-based barriers to hygienic design and hesitance adopting food safety technologies.
A recent survey of Finnish municipal food inspectors has provided insight into the challenges inspectors face when trying to control food businesses that repeatedly violate food safety regulations, and suggested possible methods for motivating businesses to take corrective actions.
With funding from the Center for Produce Safety (CPS), a team of researchers are developing a rapid viability test for the challenging parasite Cyclospora cayetanensis.
A recent study found the majority of vegan meat and dairy alternatives available in England to be of satisfactory microbiological quality. Tofu from one producer had a Listeria problem.
Researchers are pointing to the food safety and public health threat of microplastics in wastewater, which can serve as a vehicle for pathogenic biofilm communities and antibiotics, introducing these hazards to the environment and crops, and even contributing to antimicrobial resistance (AMR).
Between 2017 and 2019, Canadian public health laboratories transitioned to whole genome sequencing (WGS) for foodborne illness outbreak surveillance. A recent study shows the positive impact of this transition of national outbreak detection and response for important foodborne pathogens.
A recent study of salmon sold at Seattle, Washington grocery stores and sushi restaurants found 18 percent of samples to be mislabeled overall, with one-third of “wild-caught” salmon sold at sushi establishments being mislabeled.
