The Penn State Extension is offering two educational events for the food industry in April 2024: a free webinar on April 9 about third-party audits for dairy processors, and an in-person workshop on April 29 in Pennsylvania about small-scale commercial canning.
A recent study has demonstrated the protection that multispecies biofilms provide to Listeria monocytogenes against sanitizers, and could help inform more effective sanitation procedures in food processing environments.
A recent study from Penn State researchers has demonstrated the significant influence that an organization’s leadership style has on employees voicing their food safety concerns.
In November, Penn State University Extension will offer webinar course to help produce growers meet the food safety requirements outlined in the U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA).
Penn State University (PSU) scientists have received a $1 million grant from the U.S. Department of Agriculture (USDA) to assess the level of antimicrobial resistance (AMR) among foodborne bacteria in Puerto Rico's dairy industry and to train farmers and students on AMR mitigation.
On October 10–12, 2023, Penn State University will offer a course, titled, “Food Safety and Sanitation for Food Manufacturers” designed for those who are developing in-house food safety programs.
Penn State University, Meru University of Science and Technology, and Meru County in Kenya have entered a partnership to advance food safety in Kenya through research.
Researchers at Penn State University (PSU) have developed and piloted a food safety training program for farmers market vendors, in response to a need revealed by previous studies.
Penn State University researchers are exploring the efficacy of natural biochar to absorb pharmaceutical contaminants from wastewater to prevent the chemicals’ entry into soil and subsequent uptake by food crops.
A study conducted by Penn State University researchers has shown pulsed light technology to be an effective method for inactivating microbial contaminants in food applications.
