Microfiltration—an emerging processing technology that extends milk’s shelf life by using semipermeable membranes to keep out undesirable microbes—can introduce bacteria that are resistant to pasteurization into fluid milk if equipment is not cleaned properly, Cornell researchers recently found.
Ongoing research funded by the Center for Produce Safety aims to fill knowledge gaps about the efficacy of sanitizers and wash techniques used on peaches.
The U.S. Food and Drug Administration (FDA) has provided an update on its work to prevent Cronobacter sakazakii illnesses associated with consumption of powdered infant formula.
Matvælastofnun, known as the Icelandic Food and Veterinary Authority in English, recently published a report on the country’s antibiotic use for animals and antimicrobial resistance (AMR) of bacteria in animals and food during 2022.
The recently released findings of a five-year study on consumer meal preparation practices by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted the importance of National Food Safety Education Month.
New research from the Florida State University College of Medicine suggests that the artificial sweetener aspartame may have negative cognitive effects, finding spatial learning and memory deficits among the offspring of male mice that consumed low doses of the chemical.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has developed an innovative method for beef muscle samples that uses modern chemistry instrumentation for quantifying chemical residues.
A team of researchers from Osaka Metropolitan University in Japan have developed a foodborne bacteria detection and quantification tool that can produce results in as little as one hour. The researchers hope to see their technology used to confirm the microbial safety of food products before they leave the production facility.
Many people are unaware of the threat that foodborne illnesses pose in their own homes, with gaps seen between best practice and actual behavior. However, we can reduce risks in our home kitchens by providing people with solid science, education, and communication about home food safety.
Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.
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