A recent study from Penn State researchers has demonstrated the significant influence that an organization’s leadership style has on employees voicing their food safety concerns.
The U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) is looking into the antimicrobial properties of mushroom extracts and how they can enhance food safety against aflatoxin-producing fungus and bacteria.
A recent study conducted by veterinary and agronomic researchers from Lusófona University in Portugal has provided a new One Health perspective on food safety in ready-to-eat (RTE) produce, with a focus on the challenges related to microbiological contamination in minimally processed fruits and vegetables.
With each passing year, new and emerging technologies and techniques that have promise for advancing food safety are developed and validated. This article summarizes the top food safety innovations of 2023, based on audience interest.
Two complimentary studies funded by the Center for Produce Safety (CPS) are using genomic sequencing technology to examine how storage conditions affect microbial growth on pears, with a focus on Listeria monocytogenes.
A recent analysis of a Canadian foodborne salmonellosis outbreak investigation has highlighted the importance of considering possible aerosolization of bacteria from drainage systems in restaurants as a risk factor for foodborne illness outbreaks.
A study led by scientists at the University of Birmingham has found that one multidrug-resistant (MDR) strain of Escherichia coli—MDR ST131—has the ability to outcompete other strains of E. coli in a healthy gut.
A recent U.S.-based study analyzing the risk of multidrug-resistant (MDR) foodborne pathogen contamination of retail meats associated with the processor region of origin and shipping distance to the final destination suggests that increased distance is linked to increased MDR bacterial contamination.
A recent study funded by the U.S. National Institutes of Health (NIH) has provided strong evidence linking the ingestion of per- and polyfluoroalkyl substances (PFAS), which are present in food packaging and pervasive in drinking water, to thyroid cancer.
A recent study led by the U.S. Centers for Disease Control and Prevention (CDC) investigated factors that could contribute to cross-contamination of food in restaurants, and observed more frequent contamination actions in establishments lacking food safety certification, food safety training, and handwashing policies.
