The sampling and testing project will support the National Antimicrobial Resistance Monitoring System (NARMS) by identifying trends and emerging risks from drug-resistant foodborne bacteria. Findings will be used to create a model that can help predict and address antimicrobial resistance (AMR) mitigation strategies.
Using a specially designed framework, researchers from the University of Illinois Urbana-Champaign analyzed and characterized how food businesses are responding to the emerging patchwork of disparate state regulations on additives, labeling, and manufacturing. They cautioned about the unintended consequences borne by the complexity of complying with individualistic state-level policies.
Development of a new microbiological risk assessment model, led by researchers from the University of Illinois Urbana-Champaign, could help the produce industry determine the best risk management strategies for a diverse range of production scenarios.
A recent study found the widespread presence of toxic per- and polyfluoroalkyl substances (PFAS) in the tissues of fish sourced from various Illinois water bodies.
A recent study has identified factors that determine the susceptibility of different leafy greens to foodborne Escherichia coli, including storage temperatures, leaf roughness, and natural wax coating. The researchers also found that the juices of kale and collard leaves have a natural antimicrobial effect.
A recent study conducted by researchers from the University of Illinois Urbana-Champaign concluded that, when sampling powdered infant formula for Cronobacter contamination, sampling with stratification may be more powerful than random sampling, and that taking more samples, even if smaller, increases the ability to detect contamination.
The University of Illinois, Cornell University, and Perdue Farms are partnering on a project to study policy and management approaches to further reduce Salmonella cases linked to raw poultry.
A new study has linked Salmonella exposure to a heightened risk of colon cancer, underlining the importance of preventing foodborne illness through good food safety practices.
