The categories of food for which food safety concerns are examined include beverages; dairy and eggs; ingredients; meat and poultry; natural and organic; fresh produce; ready-to-eat (RTE); refrigerated and frozen; seafood and shellfish; plant-based; and alternative proteins.
Refrigerated foods are temperature control dependent and remain fresh between 35 °F and 38°F (1.7 °C and 3.3 °C) for a specified length of time. Frozen foods are prepared or processed fresh and then frozen for future consumption.
Seafood includes all commercially captured or farmed freshwater and saltwater fish, molluscan shellfish, and crustaceans. Seafood and shellfish food safety is characterized by a special set of HACCP rules.
A recent study has demonstrated the ability of Listeria monocytogenes to develop persister cells under produce packinghouse conditions, as well as persisters’ susceptibility to chlorine treatment where antibiotics fail.
A study led by Tulane University recently found that some commonly consumed beverages contain levels of toxic metals that exceed federal drinking water standards. The study was conducted to fill knowledge gaps, as there are few peer-reviewed studies examining the contents of U.S. beverages.
In an effort to address the growing public health threat of antimicrobial resistance (AMR), the Food and Agriculture Organization (FAO) is seeking data and information on alternative and advanced feed practices in animal agriculture to promote the responsible use of antimicrobials.
The U.S. Food and Drug Administration (FDA) has announced that the National Academies of Sciences, Engineering, and Medicine (NASEM) will conduct an independent study on challenges in the U.S. infant formula supply, market competition, and regulation.
Additional control measures for Salmonella contamination by manufacturers of Not ready-to-eat (NRTE) breaded, stuffed chicken products—such as those proposed by the U.S. Department of Agriculture—could reduce salmonellosis cases associated with such products, according to a recent study from the U.S. Centers for Disease Control and Prevention (CDC).
Researchers from the Singapore Food Agency’s National Center for Food Science and the National University of Singapore have developed a real-time polymerase chain reaction (PCR) approach for the detection of viable Salmonella Enteritidis contamination in shell eggs, which would accelerate the traditional Salmonella testing process if integrated.
A recent study, funded by the U.S. Department of Agriculture’s National Institute of Food and Agriculture (USDA’s NIFA), has estimated the economic burden of foodborne illnesses linked to flour and flour-based food products in the U.S. from 2001–2021 to be as high as $258 million. Salmonella and Escherichia coli were implicated pathogens.
Researchers at the University of Texas Southwestern Medical Center have discovered how foodborne pathogen Vibrio parahaemolyticus infects people after eating raw or undercooked shellfish. The findings could lead to new ways to treat illness caused by the enteric bacteria.
McMaster University researchers have developed a rapid, inexpensive test for Salmonella contamination in poultry and other food. The test provides accurate results in an hour or less without the need for accessories or a power source.