A research project funded by the Center for Produce Safety (CPS) is exploring the microbial risks of unconventional surfaces in small and midsized produce packinghouses with the goal of determining sanitation best practices.
Osaka Metropolitan University researchers have discovered the ability of an amino acid to inhibit Clostridium perfringens spore formation in the human gut, a process that causes foodborne illness.
Development of a new microbiological risk assessment model, led by researchers from the University of Illinois Urbana-Champaign, could help the produce industry determine the best risk management strategies for a diverse range of production scenarios.
Recently concluded research funded by the Center for Produce Safety provides practical, immediately actionable insights that industry can integrate into their operations, ranging from sanitation best practices, to Salmonella and E. coli mitigation, to wild bird management, and more.
University of Florida (UF) researchers have discovered that a toxin produced by Campylobacter jejuni can accelerate the spread of colon cancer in the human body.
Recent research efforts by the European Food Safety Authority (EFSA) to support novel food risk assessments include a study of the effects that processing methods for novel and genetically modified foods can have on proteins, as well as the development of a fit-for-purpose, in vitro toxicity assessment approach for novel proteins.
The Dutch National Institute for Public Health and the Environment has proposed a standardized approach for calculating the burden of disease for chemicals in food, calling it “not easy.”
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.
