A recent study conducted by scientists from the Quadram Institute and the UK Health Security Agency has revealed that, despite cleaning, Listeria monocytogenes are able to persist in ready-to-eat (RTE) food production environments, supported by diverse bacterial populations that also remain stable over time.
University of Rochester scientists have successfully demonstrated the ability of a novel electrocatalysis method to remove a harmful and pervasive type of per- and polyfluoroalkyl substance (PFAS) from water.
With funding from the Center for Produce Safety, a researcher from the University of Arizona is exploring the usefulness of a handheld genetic sequencing device for in-field microbial characterization of irrigation water by the produce industry.
A study of food safety inspections performed in Australia, New Zealand, the UK, Ireland, and the U.S. has identified and described a common approach across countries.
NASEM has completed a study to better understand the nutritional benefits of seafood consumption versus the health hazards posed by contaminants like toxic heavy metals. The study fulfills a request from FDA, partly in a Closer to Zero effort to answer questions about mercury exposure. A webinar about the findings will be held on March 26, 2024.
Researchers recently demonstrated the inadequacy of an industry standard quality test—Laboratory Pasteurization Count—for raw, organic milk, as it cannot sufficiently differentiate between groups of bacteria.
Scientists from USDA’s Agricultural Research Service are exploring how “transgenerational protection”—which is the ability of layer hens to pass along their resistance to Salmonella to their broiler chicks—can be encouraged, to ultimately reduce early colonization that introduces microbial contamination at the processing plant and poses a food safety risk to consumers.
Researchers have created a coating for galvanized steel food containers that repels bacteria and fungi, is mud-resistant, and reduces the risk of corrosion.
A recent study has identified factors that determine the susceptibility of different leafy greens to foodborne Escherichia coli, including storage temperatures, leaf roughness, and natural wax coating. The researchers also found that the juices of kale and collard leaves have a natural antimicrobial effect.
