The researchers concluded that no single alternative currently fulfills all of the antimicrobial and technological functions provided by conventional nitrites and nitrates. Instead, they identified hurdle technology as the most promising approach.
Contamination varied by pathogen, host species, and production conditions. The findings suggested that environmental and management conditions, rather than whether wildlife is farmed or wild-caught alone, likely influence zoonotic hazards.
An analysis of multinational WGS surveillance data suggests that a multidrug-resistant lineage of Campylobacter coli has circulated across human, animal, food, and environmental sources in Europe for years, highlighting the need for coordinated One Health genomic surveillance.
At the highest tested dose, every isolate, even those exhibiting antimicrobial resistance (AMR), underwent at least a 2-log reduction in viable cells. Modeling suggested that such a reduction could decrease public health risk of infection by up to 90 percent.
Food industry leaders shared that they recognize the potential benefits of pooling confidential food safety data, such as strengthening predictive modeling and enabling earlier identification of emerging risks, but concerns about trust, liability, confidentiality, and competitive disadvantage continue to hinder data-sharing.
During the screening of lactic acid bacteria on limes grown near poultry farms, scientists in Brazil discovered the presence of two emerging pathogens with traits that raise concerns for food safety, human clinical outcomes, and One Health.
Researchers from the Helmholtz Center for Environmental Research and the Food Packaging Forum have proposed a panel of 15 high-throughput in vitro bioassays to screen chemicals for biological activity associated with cancer, brain-related harms, cardiovascular disease, and other disorders.
A review led by researchers at the University of Nebraska–Lincoln found that high-pressure processing (HPP) can reduce foodborne pathogens in raw chicken and described pressures and holding times that significantly influenced microbial inactivation.
Based on a review of foodborne illness outbreaks linked to sauces and other literature, University of Georgia’s Center for Food Safety researchers underscored pathogenic bacteria as the primary public health concern, while also highlighting spoilage microorganisms and the comparatively understudied risk posed by foodborne parasites.
A new study characterized mycotoxin-related RASFF food safety notifications by mycotoxin type, product category, country of origin, risk level, and notification type. The researchers also contextualized notification trends dating back to 2012.
