A University of Arkansas professor received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how bacteria persist in low-moisture food processing environments.
Penn State University’s College of Agricultural Sciences recently secured a grant from the U.S. Department of Agriculture (USDA) to study how microorganisms brought into food processing facilities by fruit protect Listeria monocytogenes within biofilms.
The European Food Safety Authority (EFSA) released an in-depth report on the potential future impact of new and evolving foods, technologies, and priorities, to help identify areas for research and collaboration.
A recent study found that food recalls may negatively affect brands that rely on e-commerce more than brick-and-mortar retailers, and that it may be harder to restore consumer confidence for online brands even when voluntarily restorative actions are taken.
With a letter and a press conference, 29 food industry groups, consumer groups, and non-governmental organizations are urging the U.S. Food and Drug Administration (FDA) to unify its food program under a deputy commissioner.
A recent literature review explores the microbiological contamination risk associated with non-harvestable dropped produce, as defined by the Produce Safety Rule of the Food Safety Modernization Act.
The Institute of Food Technologists published two studies analyzing hygiene and sanitization practices for the elimination of foodborne and waterborne viruses, as well as the novel Coronavirus.
New York State’s Produce Traceability Task Force recently published a document that offers best management practices and protocols for strengthening produce supply chains.
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