Based on an analysis of seven years of data from the U.S. Department of Agriculture’s (USDA's) Pesticide Data Program, watchdog group Consumer Reports is warning that it found pesticide residues to pose “significant risks” in 20 percent of foods analyzed.
According to a recent evaluation conducted by the European Food Safety Authority (EFSA), many of the most commonly farmed and consumed fish in the EU are free of parasites that can infect humans, but at the same time, parasites were found in some farmed species and more data is needed to determine prevalence.
A recent review has established pathogen-specific foodborne illness burden estimates for leafy greens in the U.S. by combining three outbreak-based attribution models with illness incidence and economic cost models.
Researchers from Osaka Metropolitan University have achieved simultaneous detection of Escherichia coli and Staphylococcus aureus in real-world samples, on-site and within an hour, using a handheld electrochemical device.
New studies published by Zero Waste Europe and the ToxicoWatch Foundation point to high levels of persistent organic pollutants like per- and polyfluoroalkyl substances (PFAS) and dioxins in food and water sampled from the areas surrounding waste incinerator facilities in Europe.
A recent study conducted by scientists from the Quadram Institute and the UK Health Security Agency has revealed that, despite cleaning, Listeria monocytogenes are able to persist in ready-to-eat (RTE) food production environments, supported by diverse bacterial populations that also remain stable over time.
University of Rochester scientists have successfully demonstrated the ability of a novel electrocatalysis method to remove a harmful and pervasive type of per- and polyfluoroalkyl substance (PFAS) from water.
With funding from the Center for Produce Safety, a researcher from the University of Arizona is exploring the usefulness of a handheld genetic sequencing device for in-field microbial characterization of irrigation water by the produce industry.
A study of food safety inspections performed in Australia, New Zealand, the UK, Ireland, and the U.S. has identified and described a common approach across countries.
