Aged meat does not carry greater food safety risks than fresh meat when aging is done correctly, according to a new scientific opinion adopted by the European Food Safety Authority (EFSA) that focuses on the microbiological food safety risks of aged meat in comparison to fresh meat and provides recommendations for safe production.
Researchers are exploring the potential of protective bacterial cultures to mitigate the growth of foodborne pathogens that have developed antimicrobial resistance.
Researchers at the University of Georgia’s College of Agricultural and Environmental Sciences are researching a sunlight-based method for controlling microbial contaminants—specifically, Salmonella and Escherichia coli—in irrigation water used for food crops. After enough research is conducted, the UGA team hopes to create an app that will help growers enhance food safety.
Artificial Intelligence (AI) with optical imaging may be a promising solution for detecting pathogens in foods, and would save the food industry time and resources, according to a recent study.
In this episode of Food Safety Matters, we talk to Jovana Kovacevic, Ph.D., Associate Professor and Food Safety Extension Specialist at Oregon State University’s Food Innovation Center (OSU’s FIC). Dr. Kovacevic discusses her work at FIC, which includes developing educational materials for industry related to the Food Safety Modernization Act (FSMA), and conducting research on Listeria monocytogenes in an effort to better control the pathogen.
The European Center for Disease Control and Prevention (ECDC) has released 2021 epidemiological reports for common foodborne illnesses listeriosis, campylobacterosis, hepatitis A infection, Shiga toxin-producing Escherichia coli (STEC) infection, salmonellosis, and yersinosis.
Tracking environmental temperature changes for their impacts on food safety is increasingly important, as just a few degrees of change will shape how food risks develop and unfold, according to recent research.
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