Researchers from Livsmedelsverket, known as the Swedish Food Agency in English, have developed a new approach for ranking and classifying strains of Shiga toxin-producing Escherichia coli (STEC) based on potential public health burden.
Through sampling activities and whole genome sequencing (WGS) analysis, a recent research project funded by the Center for Produce Safety (CPS) revealed insights about the movement of L. monocytogenes across a processing facility, the persistence of the pathogen, and the efficacy of biocides and sanitation practices.
Edible Garden has partnered with government and academic institutions in two studies: one to study the food safety potential of nanobubble technology in controlled environment agriculture (CEA), and one to work towards identifying sources of fresh produce contamination and mitigation strategies.
The University of Illinois, Cornell University, and Perdue Farms are partnering on a project to study policy and management approaches to further reduce Salmonella cases linked to raw poultry.
Further underlining the pertinence of mitigating the growing global public health threat posed by antimicrobial resistance (AMR), recent research revealed 40 percent of Spanish supermarket meat samples to be contaminated with multidrug-resistant Escherichia coli.
Dietary exposure to bisphenol A (BPA), a chemical used in food packaging, is a health concern for consumers across all age groups, according to a reevaluation conducted by the European Food Safety Authority (EFSA). The agency significantly lowered the tolerable daily intake (TDI) for BPA.
Researchers from Massachusetts Institute of Technology’s (MIT’s) research enterprise in Singapore, the Singapore-MIT Alliance for Research and Technology (SMART), are conducting research to aid the development of nanosensor technology for the detection of foodborne bacteria.
Scientists from the U.S. Department of Agriculture’s Agricultural Research Service (USDA's ARS) and North Dakota State University (NDSU) recently found that cattle fed with hempseed cake, an industrial hemp byproduct, retain very low, food-safe levels of cannabinoids in muscle, liver, kidney, and fat tissues.
Researchers from the Washington University School of Medicine in St. Louis are developing a vaccine for human norovirus, which is the leading cause of foodborne illness worldwide.
The majority of food allergen recalls are caused by preventable labeling errors, according to a recent analysis of recall data for U.S. Food and Drug Administration (FDA) –regulated products.
