University of Florida (UF) researchers have discovered that a toxin produced by Campylobacter jejuni can accelerate the spread of colon cancer in the human body.
This Food Safety Five Newsreel episode discusses a fatal Escherichia coli outbreak that recently swept the U.S., as well as a decision by the European Food Safety Authority (EFSA) to raise the acceptable daily intake for artificial sweetener saccharin.
A Salmonella Typhimurium outbreak linked to Mexican-grown cucumbers has caused 68 illnesses and 18 hospitalizations in 19 states. A recall has been initiated by distributor SunFed Produce LLC.
The Dutch National Institute for Public Health and the Environment has proposed a standardized approach for calculating the burden of disease for chemicals in food, calling it “not easy.”
An analysis of salmonellosis outbreaks linked to melons showed cantaloupes to have a higher public health burden than other melons, and revealed factors that may contribute to more severe outbreaks.
A letter written to the U.S. Food and Drug Administration (FDA) by 23 members of Congress urges the agency to ban from food use red dye 3, a controversial synthetic colorant that is potentially harmful to human health.
A survey of municipal drinking water in the U.S. has revealed the pervasive presence of a little-understood contaminant, chloronitramide anion. The researchers call for urgent research into its toxicity—especially considering its structural similarity to other toxic compounds.
In a recent independent report evaluating popular restaurant chains’ policies on antibiotics in meat, many chains received a failing grade, while only one received an A+.
Loma Systems recently unveiled its new X5 Pack Curtainless X-ray System, designed to eliminate traditional X-ray curtains and allow for the inspection of food without contact, ideal for lightweight or unpackaged foods.
A recent project led by Purdue University researchers has identified challenges to food safety in the low-moisture food industry, ranging from culture-based barriers to hygienic design and hesitance adopting food safety technologies.
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