Contamination Control

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Acidification can inactivate Highly Pathogenic Avian Influenza H5N1 (HPAI H5N1), a.k.a. “bird flu,” in milk, according to a UC Davis study. The finding is especially relevant to farmers, who often do not pasteurize waste milk.

More than 100 people have been sickened and three have died as the result of a foodborne illness outbreak linked to food served at four Italian nursing homes sharing the same meal production center. Investigations are underway.

Escherichia coli O157:H7 (EHEC) infections can occur after eating contaminated food, such as meat that has not been properly cooked or contaminated vegetables. The illness can lead to kidney failure via hemolytic uremic syndrome, and conventional antibiotic therapy can worsen the severity of the infection.

This episode of Food Safety Five covers a new EU regulation that limits PFAS in food packaging and bans single-use plastics for fruit and vegetables under a certain weight, among other changes. Also discussed is a bill introduced to the New York State legislature to ban certain food additives and tighten requirements for GRAS ingredients.

Recent research commissioned by Food Allergy Canada identifies untapped opportunities for foodservice businesses to grow their market share by addressing the concerns of consumers with food allergies. Food safety leaders have a key role to play, leveraging their expertise to foster trust and transform food-allergic consumers into loyal customers.  

On February 13, Boar’s Head designated a companywide ‘Boar’s Head Food Safety Promise Day’ and unveiled new safety and sanitation controls and processes, following the fatal listeriosis outbreak linked to its products in 2024.

An analysis conducted by German consumer protection group ÖKO TEST demonstrated that bisphenol A (BPA) and bisphenol S (BPS) are often found in pizza takeout boxes and can migrate into pizzas.

The new GENE-UP® TYPER solution from bioMérieux combines a PCR pathogen detection assay with a machine learning-based web application, facilitating root cause analysis of contamination incidents in the food industry.

A rodent study using real-world non-typhoidal Salmonella strains, conducted by University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) researchers, has shown the potential of a developing vaccine that is based in a novel, nontraditional delivery method.

According to the U.S. Public Interest Research Group’s (PIRG’s) Food for Thought 2025 report, hospitalizations and deaths linked to foodborne illnesses doubled in 2024. Illnesses also increased, 98 percent of which were attributed to just 13 outbreaks. The number of USDA and FDA recalls decreased by 5 percent.