The European Food Safety Authority (EFSA) recently highlighted various fellowship projects across Europe, providing insight into the recent and ongoing work of EFSA in the realm of food safety risk assessment for various chemical and microbiological hazards.
To help growers mitigate food safety risks posed by wild birds, an ongoing study funded by the Center for Produce Safety is examining the prevalence of different species in agriculture and whether they carry and transmit foodborne pathogens.
Posting health department restaurant inspection scores at restaurants and using letter grades for restaurant inspection results are linked with fewer foodborne illness outbreaks, found a study partly funded by the U.S. Centers for Disease Control and Prevention (CDC).
Researchers have built a new One Health-based risk model for possible human Campylobacter outbreaks that leverages data on weather patterns and the presence of Campylobacter on broiler farms.
After conducting new research on the survival of the COVID-19 virus on food and food packaging, the UK Food Standards Agency (FSA) has determined that, while the likelihood of catching the virus from food varies by surface type, the risk is “very low” overall.
A recent study is the first to track foodborne pathogens from specific pigs and their associated pork products at all points in the supply chain, from the farm to retail stores. The antimicrobial resistance (AMR) of the pathogens was also evaluated.
A recent study has revealed that Salmonella is developing antimicrobial resistance (AMR) due to the overuse of antibiotics for livestock, and that foodborne illness outbreaks linked to Salmonella in poultry are continuously increasing.
Scientists at Northwestern Medicine have demonstrated a causal link between di-(2-ethylhexyl) (DEHP), a phthalate commonly used in food packaging, and uterine fibroid growth.
A recent study has estimated the annual microplastics intake by adult humans based on the presence of microplastics found in the gastrointestinal tracts of 160 fish species
A Center for Produce Safety-funded study is working to characterize the physiological changes that occur in Shiga toxin-producing Escherichia coli O157:H7 (STEC) bacteria that is present on romaine lettuce during postharvest cooling and refrigerated transport to processors, which could affect the pathogen’s virulence and detectability characteristics. The end goal of the research is to develop an easily accessible online tool for industry that identifies practices to mitigate the risks of STEC transmission via romaine lettuce.
