Contamination Control

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The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.

A recent study has demonstrated the potential of competitive exclusion cultures in controlling Campylobacter jejuni in broiler chickens.

Researchers from the University of Georgia received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how antimicrobial blue light can be used in food processing facilities to combat pathogenic biofilms and viruses.

The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have announced a call for experts and data on Listeria monocytogenes in food to develop a risk assessment for the pathogen.

A University of Arkansas professor received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how bacteria persist in low-moisture food processing environments. 

Penn State University’s College of Agricultural Sciences recently secured a grant from the U.S. Department of Agriculture (USDA) to study how microorganisms brought into food processing facilities by fruit protect Listeria monocytogenes within biofilms.

In this episode of Food Safety Matters, we interview Dr. Guangtao Zhang, the Director of the Mars Global Food Safety Center (GFSC), on the center’s work in advancing mycotoxin risk management, microbial risk management, and food integrity by generating new insights, driving technology innovations, and improving food safety capabilities and methodologies.

A recent study found LED treatment to be highly effective in controlling Shigella flexneri contamination of various foods and food surfaces.

The Institute of Food Technologists published two studies analyzing hygiene and sanitization practices for the elimination of foodborne and waterborne viruses, as well as the novel Coronavirus.

The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) have announced a call for experts on the control of Salmonella and Campylobacter in poultry meat to participate in the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment.