Researchers from UCLA have found that chewing gum can release hundreds to thousands of microplastic particles per piece into saliva—no matter if the gum is made of synthetic or natural, plant-based polymers.
Researchers from the University of Córdoba
in Spain have developed a model for predicting the growth of Listeria monocytogenes in artisanal cheeses, which will be especially useful to producers that must demonstrate compliance with recently expanded EU regulations for controlling the pathogenin ready-to-eat (RTE) foods.
A study from the University of Georgia’s Center for Food Safety suggests a synergistic effect between antimicrobial blue light treatment and low concentrations of sanitizers commonly used in industry, finding enhanced inactivation of Listeria monocytogenes on food contact surfaces.
A project funded by the Center for Produce Safety is developing an identification and deterrent system for high-risk birds in produce fields based on sound surveillance and artificial intelligence (AI). The tool would automatically deploy interventions to drive away birds that are more likely to spread foodborne pathogens.
A recent study identified gaps in currently used food safety training and certification materials for food handlers, and tested the effectiveness of a supplementary training toolkit in improving knowledge and confidence outcomes of low-literacy employees.
In a first-of-its-kind study analyzing large population-level datasets, researchers from the University of Southern California’s Keck School of Medicine estimated that communities exposed to per- and polyfluoroalkyl substances (PFAS) -contaminated drinking water experience up to 33 percent higher incidence of certain cancers.
A recent study of Pseudomonas spoilage microorganisms isolated from dairy products in Spain identified the presence of highly biofilm-forming, antimicrobial-resistant (AMR) strains, presenting challenges for dairy industry control strategies, and posing the risk of transfer of AMR genes to pathogenic foodborne bacteria.
Researchers from CDC, FDA, and USDA trained an artificial intelligence (AI) machine learning model to conduct food source attribution for human cases of salmonellosis by analyzing whole genome sequencing (WGS) data for Salmonella isolates. The model showed promise, estimating that the majority of salmonellosis cases are caused by chicken and vegetables
A study from Public Health Agency of Canada researchers raised concerns about the persistence of Salmonella and Campylobacter in broiler chickens that are resistant to important Category I antimicrobials.
According to a survey by CDC researchers, nine percent of consumers reported eating prepackaged frozen vegetables raw and 40 percent reported not following cooking instructions, underlining the importance of preventive controls and processing steps to reduce pathogen contamination during production.
