Items Tagged with 'pathogen reduction strategies'

A recent study has demonstrated the efficacy of antimicrobial blue light technology for the inactivation of both dried cells and biofilms of Listeria monocytogenes on surfaces found in food processing environments. 

The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Campylobacter in poultry meat was convened to review recent data and evidence, and to provide scientific advice on control measures for thermo-tolerant C. jejuni and C. coli in the broiler production chain.

Researchers are exploring the potential of protective bacterial cultures to mitigate the growth of foodborne pathogens that have developed antimicrobial resistance.

A validated 3^rd party study has confirmed an average 5.40 log reduction of pathogens in wheat temper with the Guardian™ system by Energis Solutions™.

A continuous improvement approach may be useful for poultry operations aiming to reduce the presence of Salmonella in their flocks, in light of the U.S. Department of Agriculture’s initiative that includes increased quantitative microbial monitoring of incoming flocks to processing plants.

A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.

After a foodborne outbreak is identified, specific food vehicles may become the focus of an investigation based on the pathogen implicated and past outbreaks linked to the pathogen.