A gluten-free diet is the only treatment for individuals with celiac disease, which is an autoimmune disease affecting approximately 1 percent of the world population. Even small amounts of gluten ingestion can cause a person with celiac disease to become ill, which is why food safety is paramount.
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.
Treating melons as food as soon as possible—even though they will be peeled—is needed to mitigate the risks associated with the three contamination mechanisms for cantaloupe. Zero risk is impossible, but can industry do better?
Testing and sampling of raw dog and cat food sold at retail across the UK has shown a high prevalence of significant foodborne pathogens, putting pets and pet owners at varying risk of infection by different bacteria, according to the UK Food Standards Agency (FSA).
A recent study published in the Journal for Food Protection and funded by Eagle Protect PBC has demonstrated the risk of microbial, chemical, and physical contamination risks posed to food by disposable gloves worn by food handlers.
A recent study examined the extent of gluten migration from different biodegradable food contact materials into a variety of liquid and solid foods to provide a more comprehensive basis for assessing the risk of exposure for wheat allergy and celiac disease patients.
Idaho Central District Health (CDH) recently published a webpage offering a plethora of resources for foodservice managers to help them practice active managerial control (AMC), which involves actively leading employees in food handling practices to reduce the occurrence of foodborne illness risk factors.
A recent analysis of a Canadian foodborne salmonellosis outbreak investigation has highlighted the importance of considering possible aerosolization of bacteria from drainage systems in restaurants as a risk factor for foodborne illness outbreaks.
Tebots Inc. has designed a UV disinfection station called POZ that addresses the limitations of existing devices that have prevented the technology’s adoption by the foodservice industry.
A recent study led by the U.S. Centers for Disease Control and Prevention (CDC) investigated factors that could contribute to cross-contamination of food in restaurants, and observed more frequent contamination actions in establishments lacking food safety certification, food safety training, and handwashing policies.
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