Studies funded by the Center for Produce Safety (CPS) are investigating ways to improve produce packinghouse brush sanitation, including the use of antimicrobial light and choosing the best time to replace brushes.
A new study demonstrated the efficacy of far-UV-C light at 222 nm for inactivating human norovirus on surfaces. As it is safe for humans, researchers believe UV-C 222 could enable real-time, continuous disinfection in enclosed foodservice settings and food processing environments.
FDA published a literature review on the eight phthalates currently approved for food contact uses to determine whether they should be considered chemically and/or pharmacologically related for the purpose of cumulative risk assessment.
Campylobacter is the leading cause of foodborne illness in the UK, most frequently linked to contaminated chicken. The UK Food Standards Agency conducted a scientific assessment to consider possible future actions for reducing foodborne campylobacteriosis.
Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic compounds formed during high-heat cooking. An emerging testing method known as QuEChERS—which stands for “Quick, Easy, Cheap, Effective, Rugged, and Safe”—is designed to overcome the limitations of conventional PAH tests.
A series of first-of-their-kind, large-scale epidemiological studies have suggested associations between food dyes—both “natural” and artificial—and preservatives, and an increased risk of chronic health conditions like cancer, type 2 diabetes, hypertension, and cardiovascular disease.
SnackPro, which helps users identify potential allergens in foods through image analysis, was developed by the father of a child with severe food allergies.
The line combines PPM’s frying, seasoning, and product handling systems with Key’s optical sorting technology into a unified processing solution, from slicing through packaging.
With two proposed rules issued on May 18, the Trump EPA followed through on its stated intent to rescind or extend the compliance date for Biden-era drinking water limits for several “forever chemicals” of concern.
Acrylerase, developed by Kerry Group, is an amidase food enzyme that hydrolyzes acrylamide, and is the first commercially available food enzyme designed to directly decompose the process contaminant after it has formed.
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