The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.
The Government of Western Australia Department of Health is launching a new strategy to reduce foodborne campylobacteriosis infections, which is the state’s most notified foodborne gastrointestinal disease.
After reviewing its sampling and testing programs, USDA’s Food Safety and Inspection Service (FSIS) will implement changes to its sampling programs for Fiscal Year (FY) 2024. The agency also explained its sampling and testing priorities.
Penn State University (PSU) scientists have received a $1 million grant from the U.S. Department of Agriculture (USDA) to assess the level of antimicrobial resistance (AMR) among foodborne bacteria in Puerto Rico's dairy industry and to train farmers and students on AMR mitigation.
Microfiltration—an emerging processing technology that extends milk’s shelf life by using semipermeable membranes to keep out undesirable microbes—can introduce bacteria that are resistant to pasteurization into fluid milk if equipment is not cleaned properly, Cornell researchers recently found.
Ongoing research funded by the Center for Produce Safety aims to fill knowledge gaps about the efficacy of sanitizers and wash techniques used on peaches.
The U.S. Food and Drug Administration (FDA) has provided an update on its work to prevent Cronobacter sakazakii illnesses associated with consumption of powdered infant formula.
Matvælastofnun, known as the Icelandic Food and Veterinary Authority in English, recently published a report on the country’s antibiotic use for animals and antimicrobial resistance (AMR) of bacteria in animals and food during 2022.
A team of researchers from Osaka Metropolitan University in Japan have developed a foodborne bacteria detection and quantification tool that can produce results in as little as one hour. The researchers hope to see their technology used to confirm the microbial safety of food products before they leave the production facility.
Many people are unaware of the threat that foodborne illnesses pose in their own homes, with gaps seen between best practice and actual behavior. However, we can reduce risks in our home kitchens by providing people with solid science, education, and communication about home food safety.
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