Real-world data from meat processors show Clostridium perfringens is rarely detected in fully cooked meat and poultry products and remains uncommon even when deviations from USDA-FSIS Appendix B parameters are reported, challenging assumptions underlying regulatory limits for growth during stabilization.
Moringa oleifera seed extract could potentially serve as a sustainable alternative to conventional alum coagulants for microplastic removal in drinking water treatments, while also allowing for process simplification and cost savings.
In carrot puree, a low-acid matrix, heat plus pressure achieved significant spore reductions, while cationic antimicrobials enhanced sporicidal effects and prevented regrowth. The hurdle approach offers a potential alternative to conventional thermal processing at severe temperatures, which can degrade food quality.
Although the levels of gluten in analyzed samples fell below EU limits, the results from conventional ELISA tests differed from those of a new, more sensitive method. Combining established rapid testing methods with advanced mass spectrometry techniques could potentially improve future detection capabilities.
The review summarized current knowledge about the potential contribution of foodborne bacteria and antibiotic resistance genes to the human gut resistome, suggesting the integration of gut microbiome and AMR data into risk assessment frameworks.
Tufts University researchers found that people who ate more ultra-processed foods (UPFs) had worse health outcomes, even after accounting for the overall nutritional quality of the foods.
A collection of studies and editorials published in the American Journal of Public Health presents one of the most comprehensive examinations to date of ultra-processed food (UPF) as a public health crisis shaped not only by nutrition, but by corporate practices, political influence, and regulation failures.
The study was conducted to support the development of new global burden of foodborne disease estimates, which are going to be released on June 4, ahead of World Food Safety Day.
Researchers found that the sugar alcohol sorbitol can be turned into fructose, leading to fat accumulation in the liver. Gut bacteria may help protect against sorbitol-induced liver damage, but can be overwhelmed by excessive intake.
Notable pathogen–food commodity pairings emerged, including Clostridium botulinum and Alaskan traditional fermented meats and fish. The analysis was conducted by FDA and CDC researchers.
