Researchers are exploring the use of superheated, dry steam to clean food manufacturing facilities where the use of traditional wet sanitation is limited, such as in produce packing facilities and low-moisture food processing plants.
By approaching food safety culture (FSC) as organizational culture, a recent study funded by the Danish Agriculture Food Council has developed a Change Agent Model for FSC. The model illustrates the important underlying mechanisms that an individual or group can work through to become culture change agents and drivers for FSC development.
Using whole genome sequencing (WGS), researchers from the University of Johannesburg have identified a trend of nonpathogenic Listeria strains developing concerning characteristics, such as virulence and stress resistance. Like the pathogenic L. monocytogenes, the “harmless” strains L. innocua and L. welshimeri are common to food processing facilities.
A joint Nordic project has just ended with a report that focuses on the chemical and microbiological hazards associated with seaweed as a food. The project aims to develop a common Nordic approach to seaweed food safety risk management.
A recent study has raised alarm bells regarding the levels of per- and polyfluoroalkyl substances (PFAS) in U.S. freshwater fish, with findings suggesting that consuming a single serving of fish could have the same effect as drinking heavily PFAS-contaminated water for a month.
Virginia Tech researchers in the College of Agriculture and Life Sciences are examining how fresh pears change during storage, and how such knowledge can be used to keep food safety risks low over time.
A new study has linked Salmonella exposure to a heightened risk of colon cancer, underlining the importance of preventing foodborne illness through good food safety practices.
A recent study has explored the potential of recycling human waste for use as a food-safe, sustainable fertilizer. The findings suggest that the risk of pharmaceuticals entering foods from human waste compost is low.
Researchers are exploring the potential of protective bacterial cultures to mitigate the growth of foodborne pathogens that have developed antimicrobial resistance.
