Researchers from Purdue
University have developed a new biosensor-based rapid test that can detect fecal contamination of produce in-field with 90–100 percent accuracy.
A recent study of canned tuna packed in oil and sold in Europe revealed toxic chemicals bisphenol A (BPA) and/or glycidol in all of the analyzed tuna products. Mercury and 3-MCPD were not found at levels high enough to cause concern.
Researchers from Tulane University assessed the levels and risks of
toxic metals in chocolates sold in the U.S., made from beans originating
from different global regions.
A recent article identifies the challenges associated with allergenicity assessments of novel proteins and proposes a potential framework to prioritize proteins for allergenicity assessment.
Intended to inform food safety decision-making, a new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk subjected to high-temperature, short-time pasteurization.
A novel, chemical- and heat-free egg processing technique utilizing engineered water nanostructures has been shown to effectively inactivate pathogens on eggshells while preserving eggs’ physical and nutritional quality.
The U.S. Food and Drug Administration (FDA) has revealed preliminary findings from a multi-year environmental study of a specific growing region in the Southwest U.S., which sought to better understand the ecology of human pathogens in the environment.
University of Edinburgh researchers have conducted a study that affirms the efficacy of standard pasteurization practices against Highly Pathogenic Avian Influenza (HPAI) H5N1.
Researchers in Japan have developed a novel method to accurately detect Escherichia albertii, which is an emerging zoonotic foodborne pathogen with increasing relevance in the country, and is also often misidentified as E. coli.
A recent study examined the extent of gluten migration from different biodegradable food contact materials into a variety of liquid and solid foods to provide a more comprehensive basis for assessing the risk of exposure for wheat allergy and celiac disease patients.
