An ongoing project by the Norwegian food research institute Nofima is investigating the efficacy of different treatment baths for Listeria monocytogenes decontamination on fish and fish products.
Setting a new a new precedent for preharvest food safety interventions, the first-ever registration of an antimicrobial treatment for foodborne pathogens in preharvest agricultural water has been approved by the U.S. Environmental Protection Agency (EPA).
The U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) is looking into the antimicrobial properties of mushroom extracts and how they can enhance food safety against aflatoxin-producing fungus and bacteria.
Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?
