Whether or not a country’s food businesses have largely achieved certification against food safety standards is the second most important predictor of instances of foodborne illness, according to a recent study.
A recent study conducted by the Japanese National Institute of Health Sciences has filled data gaps about and provided support for the safety of titanium dioxide as a food additive.
Aspartame consumed by mothers during pregnancy or breastfeeding may be associated with autism in their male children, according to a study led by researchers at the University of Texas Health Science Center at San Antonio.
New research from the College of Veterinary Medicine at Michigan State University (MSU) finds that dairy producers overtreat cows diagnosed with non-severe cases of clinical mastitis, which is a possible threat to human health.
Microfiltration—an emerging processing technology that extends milk’s shelf life by using semipermeable membranes to keep out undesirable microbes—can introduce bacteria that are resistant to pasteurization into fluid milk if equipment is not cleaned properly, Cornell researchers recently found.
Ongoing research funded by the Center for Produce Safety aims to fill knowledge gaps about the efficacy of sanitizers and wash techniques used on peaches.
The recently released findings of a five-year study on consumer meal preparation practices by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted the importance of National Food Safety Education Month.
New research from the Florida State University College of Medicine suggests that the artificial sweetener aspartame may have negative cognitive effects, finding spatial learning and memory deficits among the offspring of male mice that consumed low doses of the chemical.
A team of researchers from Osaka Metropolitan University in Japan have developed a foodborne bacteria detection and quantification tool that can produce results in as little as one hour. The researchers hope to see their technology used to confirm the microbial safety of food products before they leave the production facility.
Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.
