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Articles Tagged with ''Cornell University''

Perdue Farms Funds Research on Strategies to Reduce Salmonella Illnesses Caused by Poultry

April 19, 2023

The University of Illinois, Cornell University, and Perdue Farms are partnering on a project to study policy and management approaches to further reduce Salmonella cases linked to raw poultry.

Study on Superheated Dry Steam for Sanitation in Dry Food Production Seeks Survey Respondents

March 22, 2023

The Center for Produce Safety has provided insight into an ongoing study funded by the center that is examining the efficacy of superheated steam, also known as “dry steam,” as a sanitization method for dry food production environments. The researchers are looking for industry respondents to fill out a survey on the financial realities of this technology.

Superheated Dry Steam Could be a New Sanitation Solution for Low-Moisture Foods, Produce

February 3, 2023

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.

Grow-NY To Hold Virtual Briefing to Reveal Finalists of 2021 Global Business Competition

September 14, 2021

Grow-NY's 20 finalists will compete for a combined total of $3 million in prize money.

3M and Cornell partner to develop environmental monitoring handbook

June 26, 2019

The "Environmental Monitoring Handbook for the Food and Beverage Industries" is available for free download.

Cornell University develops tool for controlling foodborne pathogens in food manufacturing facilities

The study focused on developing and testing a computer model that has the potential to pinpoint locations in a food manufacturing facility where Lm might be found.

February 20, 2019

New research funded in part by the Frozen Food Foundation, a non-profit arm of American Frozen Food Institute, Arlington, Va., reveals a possible solution for controlling Listeria monocytogenes (Lm) in food manufacturing facilities.

Food scientists study how virtual reality can alter consumers' tastebuds

Panelists rated the pungency of the blue cheese significantly higher in the cow barn setting than in the sensory booth or the virtual park bench.

October 5, 2018

Food scientists from Cornell University, Ithaca, N.Y., used virtual reality (VR) to show how people's perception of real food can be altered by their surroundings, according to "Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth."