The researchers found that advanced, multi-step disinfection treatment significantly reduces the antibiotic resistance (AMR)-related food safety risks of wastewater reused for irrigation, while biological treated water remains a potential source of resistant bacteria contamination.
This episode of Food Safety Five discusses new research about the rising Salmonella disease burden worldwide and the utility of whole genome sequencing (WGS) for Salmonella surveillance.
The Technical University of Denmark (DTU) National Food Institute is home to the new WHO Collaborating Center for Risk and Benefits of Foods and Diets.
A new publication from FAO analyzes existing regulatory frameworks related to online food sales and presents recommendations to national authorities on the development of food e-commerce laws and enforcement.
Antibodies for highly pathogenic avian influenza H5N1 (HPAI H5N1) have been detected in a Dutch dairy cow, indicating the animal was infected with the virus.
Responding to the global infant formula recall affecting products from Nestlé, Danone, and other producers, the European Food Safety Authority (EFSA) has determined concentrations of cereulide in formula that pose a safety concern to guide risk management decisions that protect public health.
Dr. Alejandro Castillo is looking closely at Listeria contamination in the Mexican–U.S. avocado supply chain. Dr. Matt Taylor is working to help meat and poultry producers validate the microbial safety of their products and ensure regulatory compliance.
With the hope of developing a user-friendly model, a Center for Produce Safety-funded study is investigating factors that influence Escherichia coli contamination risks posed by concentrated animal feeding operations (CAFO) near produce growing fields.
The way people shop, cook, and seek information is evolving rapidly, and with it, the expectations placed on food safety educators, regulators, and industry partners.
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