The Canadian-based study represents some of the first evidence linking an area’s retail food environment, including the density of “healthy” and fast food outlets, with recorded food safety infractions as a proxy for foodborne illness risk.
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.
