Adding to a growing body of evidence that micro- and nanoplastics may enhance the virulence and persistence of pathogens in food and the environment, a new study found that nanoplastics may strengthen E. coli biofilms in drinking water systems and increase resistance to chlorine treatment.
A new study demonstrated the efficacy of far-UV-C light at 222 nm for inactivating human norovirus on surfaces. As it is safe for humans, researchers believe UV-C 222 could enable real-time, continuous disinfection in enclosed foodservice settings and food processing environments.
The pulsed light disinfection system is engineered for food processing and packaging environments, with a range of applications from direct irradiation of foodstuffs to package disinfection.
A study has validated and verified two gas-phase hydroxyl radical processes for inactivating Salmonella and several avian pathogens on poultry hatchery eggs without affecting the egg hatch rate or development of hatched chicks, providing a viable alternative to traditionally used, hazardous and toxic formaldehyde treatments.
A recent study conducted by veterinary and agronomic researchers from Lusófona University in Portugal has provided a new One Health perspective on food safety in ready-to-eat (RTE) produce, with a focus on the challenges related to microbiological contamination in minimally processed fruits and vegetables.
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.
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.
This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.
An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.
