Scientists from Wageningen University and Research have created a model that considers multiple criteria to help industry reverse-engineer foods that are palatable, nutritious, sustainable, safe, and economically viable.
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.
The UK Food Standards Agency (FSA) recently published a new modeling framework to quantify consumers’ risk of antimicrobial resistance (AMR) exposure from food products, using chicken and lettuce value chains as case studies.
When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product. Â
