Aflatoxin-contaminated nuts and seeds dominated mycotoxin notifications made through the EU’s Rapid Alert System for Food and Feed (RASFF) between 2011 and 2021, according to a recent study.
A recent study evaluated the effect of brine pH, salt level, storage temperature, and use of hydrogen peroxide to kill Listeria monocytogenes and Staphylococcus aureus, salt-tolerant pathogens known to contaminate cheese brine.
A recent study has demonstrated the extent to which defects on food contact surfaces in tree fruit packinghouses lowers the efficacy of sanitizers against Listeria monocytogenes biofilms.
A study demonstrated that fresh-ground tomato juice can inactivate both typhoidal and non-typhoidal strains of Salmonella, as well as uropathogenic E. coli strains.
USDA’s Pesticide Data Program Annual Summary for 2022 shows that more than 99 percent of products sampled through PDP had residues below tolerances set by EPA. However, testing for persistent environmental contaminants that are no longer used as pesticides in the U.S. showed the presence of certain banned chemicals in some foods.
Recent sampling and testing of ingredients used for plant-based dairy alternatives has revealed highly variable microbial loads among ingredients, although many samples contained a high proportion of spore-forming microbes as part of the total counts.
A recent analysis of food safety hazard notifications concerning seafood recorded through the Rapid Alert System for Food and Feed (RASFF) between 1996 and 2020 has revealed hazard trends.
Adding to the mounting body of evidence pointing to the health harms of dietary exposure to per- and polyfluoroalkyl substances (PFAS), a new study by researchers at Aberdeen and Örebro Universities indicates that the “forever chemicals” affect humans as early as in the fetal stage of development.
Following the California Food Safety Act’s precedent, Illinois Senate Bill 2637, dubbed the Illinois Food Safety Act, aims to ban brominated vegetable oil, potassium bromate, propylparaben, and red dye 3 from foods sold in the state.
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