Researchers from the University of Córdoba
in Spain have developed a model for predicting the growth of Listeria monocytogenes in artisanal cheeses, which will be especially useful to producers that must demonstrate compliance with recently expanded EU regulations for controlling the pathogenin ready-to-eat (RTE) foods.
A research project funded by the Center for Produce Safety is developing a flexible computer model that enables food industry users to evaluate potential contamination risks along the supply chain and relevant control strategies.
Intended to inform food safety decision-making, a new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk subjected to high-temperature, short-time pasteurization.
A study has identified significant deficiencies in existing quantitative risk assessment models for Listeria monocytogenes on produce, such as failure to consider important contamination factors in primary production, among other gaps.
The European Food Safety Authority (EFSA) has introduced TKPlate, a new platform that can model and predict the toxicity and toxicokinetics of chemicals used in foods, which will help reduce the amount of animal testing used in food safety assessments.
Scientists from Wageningen University and Research have created a model that considers multiple criteria to help industry reverse-engineer foods that are palatable, nutritious, sustainable, safe, and economically viable.
Researchers have built a new One Health-based risk model for possible human Campylobacter outbreaks that leverages data on weather patterns and the presence of Campylobacter on broiler farms.
The UK Food Standards Agency (FSA) recently published a new modeling framework to quantify consumers’ risk of antimicrobial resistance (AMR) exposure from food products, using chicken and lettuce value chains as case studies.
When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
