A recent study is the first to track foodborne pathogens from specific pigs and their associated pork products at all points in the supply chain, from the farm to retail stores. The antimicrobial resistance (AMR) of the pathogens was also evaluated.
A recent study has revealed that Salmonella is developing antimicrobial resistance (AMR) due to the overuse of antibiotics for livestock, and that foodborne illness outbreaks linked to Salmonella in poultry are continuously increasing.
The Global Food Safety Initiative (GFSI) has released its first Science and Technology Advisory Group (STAG) Report, which focuses on four themes impacting food safety: “Big Data,” the role of the microbiome, emerging foodborne pathogens, and food system resilience.
Scientists at Northwestern Medicine have demonstrated a causal link between di-(2-ethylhexyl) (DEHP), a phthalate commonly used in food packaging, and uterine fibroid growth.
A group of 116 scientists, who are experts on per- and polyfluoroalkyl substances (PFAS), have written a letter to the World Health Organization (WHO) to express concerns about the draft “Background document for development of WHO Guidelines for Drinking-water Quality” regarding Perfluorooctanesulfonic acid (PFOS) and Perfluorooctanoic Acid (PFOA).
Acryleast™ Pro, an advanced iteration of Kerry’s acrylamide-reducing, non-genetically modified (GMO) yeast, is twice as effective in reducing acrylamide at lower doses than the original product.
A recent study has estimated the annual microplastics intake by adult humans based on the presence of microplastics found in the gastrointestinal tracts of 160 fish species
Food Allergy Canada recently released its Allergen Management Guidelines for Food Manufacturers, which includes online training and a user guide. The guidelines aim to support Canadian food and beverage manufacturers in managing allergens in their facility to enhance food safety.
A Center for Produce Safety-funded study is working to characterize the physiological changes that occur in Shiga toxin-producing Escherichia coli O157:H7 (STEC) bacteria that is present on romaine lettuce during postharvest cooling and refrigerated transport to processors, which could affect the pathogen’s virulence and detectability characteristics. The end goal of the research is to develop an easily accessible online tool for industry that identifies practices to mitigate the risks of STEC transmission via romaine lettuce.
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