A recent study found that, while alternative farming practices aimed at reducing water usage can lower greenhouse gas emissions and arsenic levels in rice, the same practices may also increase cadmium content in plants. The same study also demonstrated that no-till farming techniques raise the likelihood of mycotoxin contamination in crops.
A recent study has demonstrated that the risk of foodborne Salmonella enterica infection from raw produce may increase as humidity worsens due to climate change, and that certain plant diseases can aid the survival of Salmonella on leafy greens.
At the 2024 Farm Progress Show, U.S. Department of Agriculture (USDA) Secretary Tom Vilsack revealed that the agency is beginning field trials for a vaccine to address the ongoing outbreak of Highly Pathogenic Avian Influenza (HPAI) H5N1—also known as “bird flu”—in cattle.
The U.S. Department of Agriculture (USDA) has awarded a $300,000 grant to a University of Arkansas research project that aims to develop best practices for controlling pests and pathogens in soilless substrate used in hydroponic lettuce production.
In September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will begin testing dairy cows at slaughter for the presence of H5N1 Highly Pathogenic Avian Influenza (HPAI), under the existing National Residue Program.
Thanks to whole genome sequencing (WGS) and other investigative data, two foodborne salmonellosis outbreaks previously thought to be separate have been linked to each other and have been associated with cucumbers.
A recent study has established a framework for identifying and prioritizing microbiological risks in infant food products. A web tool has been made available to the public.
A Canadian foodborne listeriosis outbreak linked to plant-based milks has sickened at least 20 people, hospitalized 15, and caused three deaths. A recall has been issued.
In this episode of Food Safety Matters, we speak to Joelle Mosso about her work at Western Growers to help produce growers develop improved approaches to food safety and sustainability by considering the entire farm-to-fork continuum. She discusses microbial testing of agricultural water, the transition to sustainable packaging, hygienic design of farm equipment, and other topics.
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