Items Tagged with 'milk'

USDA-FSIS released a notice in late June that it plans to extend its H5N1 Influenza A Dairy Cow Testing Program until September 30. Meanwhile, the EU released a new guidance document on preparedness, prevention, and response for avian flu in animals and food.

This article looks at the use of UV-C light in combination with hydrogen peroxide (H₂O₂) to disinfect packages in the extended shelf life of milk and plant-based products.

The Canadian Food Inspection Agency (CFIA) has provided updates on its sampling and testing activities of retail milk for the presence of highly pathogenic avian influenza (HPAI) viral fragments. Additionally, Health Canada and CFIA recently completed a study on pasteurization’s efficacy against HPAI in milk. 

Intended to inform food safety decision-making, a new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk subjected to high-temperature, short-time pasteurization.

Microfiltration—an emerging processing technology that extends milk’s shelf life by using semipermeable membranes to keep out undesirable microbes—can introduce bacteria that are resistant to pasteurization into fluid milk if equipment is not cleaned properly, Cornell researchers recently found.

Researchers have introduced a novel, thermal biosensor for real-time detection of Escherichia coli, demonstrating its ability to detect the pathogen in milk without sample preparation. The sensor would be easy to mass produce, and shows potential as a low-cost, rapid tool for onsite microbial indication.

A recent study analyzing food allergen recalls in the UK from 2016–2021 has revealed allergens to be the most prevalent cause, and milk to be the most commonly implicated allergen.

Researchers have developed a way to remove Staphylococcus aureus from milk using magnetic micro-robots loaded with immunoglobulins, which could be scaled for industry use and adapted to other foodborne pathogens.

Milk alternatives contain more ingredients than just water and nuts or seeds—from different fortifications with vitamins and nutrients to some types of additives. As these alternatives exhibit different sensory characteristics, stability, and nutritional composition compared to animal milk, this article reviews popular types of alternative milk and provides an overview of their related safety concerns. 

The U.S. Food and Drug Administration today released results from sampling of domestically manufactured dark chocolate bars and dark chocolate chips labeled as “dairy free” or with similar claims.