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Talam researchers have developed a technology that uses naturally occurring soil microbes to reduce bioavailability of toxic heavy metals to crops.

While most businesses in the food processing industry have detailed procedures, standards, and best practices to ensure food safety, Cut Fresh LLC has learned via experience that having a hands-on approach is what makes food safety achieve success, in addition to established procedures and practices. 

As part of the educational campaign, the New York State Department of Agriculture and Markets (AGM) has been releasing a series of social media posts this week to showcase the work conducted by department staff to ensure the state’s food supply is safe.

As of May 30, 45 people across 18 states have been infected, compared to 26 people across 15 states who had been infected with the outbreak strain of Salmonella as of May 19.

In a new opinion, the European Food Safety Authority (EFSA) is proposing to modify the existing maximum residue limits (MRLs) for agricultural chemical chlormequat in oats, as well as in the products of food-producing animals.

A Center for Produce Safety-funded proof-of-concept study is exploring a novel, high-throughput capture and concentration method for hepatitis A virus in fruit wash water, which uses magnets and hydrogel nanoparticles. It could be added to existing FDA and ISO digital PCR assay workflows, potentially reducing false positives.

According to internal FDA and CDC reports uncovered by NBC News and attorney Bill Marler, in November 2024, a multistate Escherichia coli outbreak linked to lettuce sickened 89 people, resulting in 36 hospitalizations and one death. Mention of the outbreak was not made public until the investigation was closed, nor were any details shared openly.

According to FOODAKAI’s Global Food Recall Index, the first quarter of 2025 has seen significant increases in food product recalls across the dairy, poultry, and produce categories internationally.

This article discusses the quantification of risk associated with changes in enterohemorrhagic E. coli (EHEC) physiology during post-harvest pre-processing of leafy greens.

A project funded by the Center for Produce Safety is developing an identification and deterrent system for high-risk birds in produce fields based on sound surveillance and artificial intelligence (AI). The tool would automatically deploy interventions to drive away birds that are more likely to spread foodborne pathogens.