In Canada, the presence of Salmonella in raw, frozen and breaded chicken products, as well as human salmonellosis cases, decreased significantly after a specific requirement for these products was implemented in 2019, according to a recent study.
Scientists have developed a new method for detecting fecal contamination in water using human viral DNA, which can help improve the safety of water sources while also allowing for microbial source tracking of contamination.
A study of antimicrobial resistance (AMR) data for four important foodborne pathogens isolated from U.S. chicken and turkey revealed trends over time and by region that suggest the potential influence of local agricultural practices on AMR patterns and pathogen distribution.
To meet the need for sustainable alternatives for food packaging, researchers from Chungnam National University have developed an edible, natural coating that extends the shelf life of fruits.
A new study led by USDA-ARS and Oklahoma State University showed that oregano and cinnamon essential oils can be reused multiple times to effectively wash organic leafy greens contaminated with E. coli without losing antimicrobial activity.
A recent study estimated the economic impact of foodborne campylobacterosis contracted from chicken consumption in Australia to be more than $110 million USD annually, with chicken consumption linked to 30 percent of all Campylobacter infections recorded in the country.
An analysis conducted by Pesticide Action Network Europe (PAN Europe) raises concerns about trifluoroacetic acid (TFA), a type of per- and polyfluoroalkyl substance (PFAS), in European mineral waters, which are sourced from deep underground and are typically believed to be more protected from pollutants than other waters.
Filling a critical knowledge gap in light of recent outbreaks and recalls associated with low-moisture foods, a study led by National University of Singapore researchers has characterized dry surface Salmonella biofilms and developed a fit-for-purpose, antibiofilm, waterless sanitization protocol for the low-moisture food industry.
A research project funded by the Center for Produce Safety (CPS) is exploring the microbial risks of unconventional surfaces in small and midsized produce packinghouses with the goal of determining sanitation best practices.
