Scientists from the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) have provided new insight into the ability of Salmonella to survive and adapt in food processing facilities through interactions with environmental biofilms.
With each passing year, new and emerging technologies and techniques that have promise for advancing food safety are developed and validated. This article summarizes the top food safety innovations of 2023, based on audience interest.
A recent studyhas demonstrated the efficacy of antimicrobial blue light technology for the inactivation of both dried cells and biofilms of Listeria monocytogenes on surfaces found in food processing environments.
A project funded by the Center for Produce Safety has collected information about, validated, and evaluated the efficacy of the cleaning and sanitation practices for harvest equipment among blueberry harvesters and packers.
Ongoing research funded by the Center for Produce Safety aims to evaluate the efficacy of commercially available sanitizers against common foodborne pathogens and biofilms encountered during tree fruit harvesting, and then conduct a validation study of the best-performing treatments at commercial facilities.
A recent study is one of the first to explore the interactions between rotavirus, hepatitis A, and norovirus with biofilms comprising spoilage bacteria and lactic acid bacteria on plastic, stainless steel, and glass surfaces.
The Center for Produce Safety (CPS) has published a summary of the 2022 CPS Symposium, highlighting several crucial food safety findings related to Cyclospora, Listeria, biofilm control, sanitization methods, and more.
A recent study has approximated the economic impact of biofilms on the food industry and describes the existing scientific and technological challenges related to biofilm innovation.
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