USDA and University of Arkansas researchers concluded that the plant-derived antimicrobial compound could possibly offer a natural disinfection solution for controlling S. Infantis biofilms on plastic and stainless steel surfaces in poultry and food processing facilities.
The Arkansas-based study showed that repeated mid-season soil aeration events significantly reduced arsenic concentrations in rice grain without increasing cadmium levels, providing field-scale evidence that water management can help mitigate arsenic accumulation.
With the hope of developing a user-friendly model, a Center for Produce Safety-funded study is investigating factors that influence Escherichia coli contamination risks posed by concentrated animal feeding operations (CAFO) near produce growing fields.
A study from the Arkansas Center for Food Safety demonstrates the importance of application time and product formulation in the effectiveness of hand sanitizers, which is critical for food handlers.
The University of Arkansas Division of Agriculture Research and Extension will host a three-day, in-person Sanitation and Listeria Prevention workshop in August. The workshop is intended for food safety and sanitation professionals at USDA-, FDA-, or state-inspected food production facilities.
The International Avian Influenza and One Health Emerging Issues Summit, hosted by the University of Arkansas (U of A) Center of Excellence for Poultry Science in Fayetteville, Arkansas on September 30-October 3, focused on highly pathogenic avian influenza (HPAI) and other animal pathogens and viruses affecting food safety and public health.
The U.S. Department of Agriculture (USDA) has awarded a $300,000 grant to a University of Arkansas research project that aims to develop best practices for controlling pests and pathogens in soilless substrate used in hydroponic lettuce production.
A University of Arkansas study provides insight into the food safety risks of microgreens production and discusses measures for mitigating microbiological contamination in indoor farming environments.
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.
