Researchers from CDC, FDA, and USDA trained an artificial intelligence (AI) machine learning model to conduct food source attribution for human cases of salmonellosis by analyzing whole genome sequencing (WGS) data for Salmonella isolates. The model showed promise, estimating that the majority of salmonellosis cases are caused by chicken and vegetables
A new study by USDA researchers has shown that long-read whole genome sequencing (WGS) could detect Salmonella attachment to food-contact surfaces earlier than traditional culture-based methods, allowing for sanitation interventions to be applied before the maturation of robust and difficult-to-remove biofilms.
A recently published summary of an FAO technical meeting identified the challenges and needs related to applying gut microbiome data in future food chemical safety risk assessments.
A new study conducted by Canadian Food Inspection Agency scientists demonstrates the capability of a streamlined workflow to detect low-level presence of Listeria monocytogenes in food samples within eight hours.
Funded by the Center for Produce Safety, researchers with the University of Barcelona and the Spanish Research Council are developing novel testing protocols for norovirus and hepatitis A on berries and leafy greens, enabling faster analysis and reducing false positives.
Scientists have developed a new method for detecting fecal contamination in water using human viral DNA, which can help improve the safety of water sources while also allowing for microbial source tracking of contamination.
The FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) has published a report ranking the most important foodborne viruses and virus-food commodity pairings.
The EU Joint Research Center (JRC) has developed new methods for detecting adulteration in six popular herbs and spices, as well as new reference materials to help identify fraudulent fish products.
Recent research efforts by the European Food Safety Authority (EFSA) to support novel food risk assessments include a study of the effects that processing methods for novel and genetically modified foods can have on proteins, as well as the development of a fit-for-purpose, in vitro toxicity assessment approach for novel proteins.
In this episode of Food Safety Matters, we speak to Dr. Carolyn Ross, Professor at Washington State University (WSU) and Director of the WSU Sensory Science Center, about emerging sensory perception technologies and their potential applications for food safety and quality assurance.
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