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.
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.
