A recent study is one of the first to explore the interactions between rotavirus, hepatitis A, and norovirus with biofilms comprising spoilage bacteria and lactic acid bacteria on plastic, stainless steel, and glass surfaces.
The IFT FIRST event offered several key takeaways impacting food safety, from topics and issues surrounding supply chain disruption and innovation to data standards and contaminants.
Whole genome sequencing (WGS) analyses have revealed pervasive Listeria monocytogenes strains to be an issue throughout the Norwegian food system, and researchers hypothesize that genetics may factor into which strains survive and spread in food production environments.
The U.S. Food and Drug Administration (FDA) has announced that it will conduct targeted sampling of leafy greens as part of the Leafy Greens STEC Action Plan (LGAP). The agency also provided updates on the progress of LGAP and a summary report of a 2021 sampling assignment.
Researchers at BSC Electronics in Perth, Australia have developed a berry-harvesting robot that can kill fungi on the fruits it picks by using ultraviolet (UV) light.
Scientists have developed a rapid detection method for microbial contaminants in food that can identify the presence of certain pathogens by color in as little as one hour.
The U.S. Centers for Disease Control and Prevention (CDC) has summarized its investigations of possible multistate outbreaks caused by Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Listeria monocytogenes in 2017–2020.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has reviewed its investigation of a 2018–2019 foodborne illness outbreak involving chicken contaminated by a multi-drug resistant Salmonella Infantis strain, which was the first time that FSIS identified a strain as “persistent.”
The European Commission has recently published revisions to its regulation on the use of ethylene oxide in food additives, setting stricter limits for the substance.
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