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Home » Keywords: » pathogens

Items Tagged with 'pathogens'

ARTICLES

Woman Working in a Lab

Tackling the Challenges of Microbial Challenge Studies

Defining the objective of a challenge study may be less straightforward than it may appear initially
Kathleen Glass Ph.D. Kristin Schill Ph.D. Cynthia Austin M.S.
June 17, 2025

This article explores the "why," "how," and challenges encountered when conducting challenge studies for safer food products and longer shelf life.


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crops under bright sun

Using Sunlight to Control Foodborne Pathogens in Agriculture

January 17, 2023

Researchers at the University of Georgia’s College of Agricultural and Environmental Sciences are researching a sunlight-based method for controlling microbial contaminants—specifically, Salmonella and Escherichia coli—in irrigation water used for food crops. After enough research is conducted, the UGA team hopes to create an app that will help growers enhance food safety.



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swallow (bird) on a branch

Researchers Developing Food Safety Risk Assessment for Wild Birds in Agriculture

baileehendersonmay23.jpg
Bailee Henderson
December 15, 2022

To help growers mitigate food safety risks posed by wild birds, an ongoing study funded by the Center for Produce Safety is examining the prevalence of different species in agriculture and whether they carry and transmit foodborne pathogens.


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Addressing Misconceptions about Sampling and Testing of Leafy Greens

Addressing Misconceptions about Sampling and Testing of Leafy Greens

Manufacturer sampling of leafy greens is characterized by five common misconceptions
Eric Wilhelmsen
Eric Wilhelmsen Ph.D., CFS
June 10, 2022

The food industry recognizes that consumers provide a very high level of fitness-for-purpose testing when they use products. Some shrinkage is, of course, involved in this process, but this consumer sampling will always reach beyond what is possible for a manufacturer. Instead, manufacturers make a more careful study of samples that are expected to be representative of what is delivered to the consumer. The selection of these samples, including the common misconceptions around the sampling of leafy greens, is the focus of this article. 


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listeria petri dish

A Review of Listeria in the UK Food System

baileehendersonmay23.jpg
Bailee Henderson
June 1, 2022

A recently published review examines the history of foodborne illness outbreaks caused by Listeria monocytogenes in the UK, challenges that food manufacturers face when dealing with the pathogen, and potential future research and strategies related to the pathogen. 


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man holding meat in laboratory

Predictive Modeling for Food Safety and Quality of Meat Products

When determining shelf life for meat products, the use of predictive modeling can help prevent spoilage and preserve freshness
Lene Meinert M.Sc., Ph.D. Anette Granly Koch M.Sc., Ph.D. Gry Carl Terrell M.Sc.
December 21, 2021

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.
 


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frozen food in freezer

FSA Releases Review on the Effects of Consumer Freezing of Food on Its Use-By Date

August 18, 2021
The Food Standards Agency (FSA) has reviewed effects of freezing, thawing, and refrigerator storage to see if additional pathogens can arise.
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bacteria

German Organizations Create Consortium for Bacteria Surveillance

June 7, 2021

The University of Münster, Research Center Borstel, and the Robert Koch Institute have formed a consortium to detect outbreaks and bacterial pathogens.


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housefly

Houseflies and Food Safety: What You Need to Know

Chelle Hartzer, M.Sc., BCE
June 1, 2021

Flies can live anywhere in your facility, carrying and transferring bacteria and pathogens to food and food contact surfaces. Don't let these pests impact food safety: Learn how to control them!


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bottled cleaning solutions
Sanitation

Sanitizers: From Effectiveness to Tolerance

Which sanitizer works best depends on your food microbe of choice
Richard Brouillette Thomas Haley
April 16, 2021

This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.


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More Articles Tagged with 'pathogens'

EVENTS

Webinar

8/29/24 to 8/29/25
Contact: Vania Halabou

Understanding and Addressing Biofilm Communities and Behavior in the Food Plant

On Demand: In this webinar, speakers with expertise in industry food safety, sanitation, and genomics will provide education on the formation and behavior of biofilms and the challenges they pose to food safety and sanitation operations.

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Webinar

5/1/25 to 5/1/26
Contact: Vania Halabou

Avoiding Sanitation Pitfalls: Challenges and Opportunities for Your Environmental Monitoring Program

On Demand: During this webinar, attendees will learn environmental sanitation pitfalls to avoid, and how to ensure biological safety inside your plant

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Webinar

6/26/25 to 6/26/26
Contact: Vania Halabou

How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

On Demand: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

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More Events Tagged with 'pathogens'
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July 15, 2025

Hygienic Design Risk Management: Industry Challenges and Global Insights

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

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Live: July 22, 2025 at 3:00 pm EDT: During this webinar, attendees will learn best practices for the use of digital food safety management systems across industry and regulatory agencies.

August 7, 2025

Achieve Active Managerial Control of Major Risk Factors Using a Food Safety Management System

Live: August 7, 2025 at 2:00 pm EDT: From this webinar, attendees will learn about changes to the FDA Food Code, which now includes a requirement for FSMS. 

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