A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.
A recently published review examines the history of foodborne illness outbreaks caused by Listeria monocytogenes in the UK, challenges that food manufacturers face when dealing with the pathogen, and potential future research and strategies related to the pathogen.
Food Standards Australia New Zealand has released data on recalls in 2021 and recall trends over the last decade, revealing a drop in recalls overall. Allergen recalls accounted for half of all recalls in 2021.
The European Food Safety Authority (EFSA) published a study that measured the prevalence of Salmonella in swine carcasses and evaluated the factors that influence Salmonella levels.
The Gluten Intolerance Group has provided advice to the food industry on transparent labeling for gluten-free products, in honor of Celiac Awareness Month.
The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.
Researchers from the University of Georgia received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how antimicrobial blue light can be used in food processing facilities to combat pathogenic biofilms and viruses.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have announced a call for experts and data on Listeria monocytogenes in food to develop a risk assessment for the pathogen.
A University of Arkansas professor received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how bacteria persist in low-moisture food processing environments.
RSS
