Articles tagged with Food Contamination
Researchers from Flinders University have discovered microplastics in blue mussels and intertidal water at popular beaches in South Australia. The study found that single-use plastic was the main source of pollution, with concentrations four times higher near larger towns and cities.
A study found that less than 5% of dog owners in the US are aware of and follow FDA guidelines for safe pet food and dish handling. The researchers suggest better education and implementation of these guidelines could reduce contamination and improve hygiene practices.
Researchers recruited 300 home cooks to assess the impact of washing poultry on kitchen contamination. Despite interventions aimed at reducing contamination, participants showed similar levels of contamination regardless of whether they washed their chicken or not.
A study found that apples and other fruits can host drug-resistant, pathogenic yeasts on surfaces, including Candida auris. The fungicides used to prolong shelf life may select for these resistant strains, increasing the risk of transmission.
Scientists developed a natural antibacterial texture inspired by insect wings, killing up to 70% of bacteria. The innovation aims to reduce food waste, particularly in meat and dairy exports, and extend the shelf life of packaged food.
A new Dartmouth-led study found that antimony and other metals are associated with lower birthweight, while some metals show group- and sex-dependent associations. The research suggests that reducing exposure to these metals could help prevent harmful effects on fetal growth.
Researchers have discovered that certain strains of Aspergillus can be used to degrade aflatoxins in crops, reducing the risk of food contamination. This biological control method utilizing biocontrol products is currently the most effective way to produce safe and healthy foods and feeds.
A new study from Cornell University uses digital twins to identify optimal times and locations for detecting Listeria bacteria in produce facilities, reducing the risk of contamination. The researchers' model provides a novel way for food safety managers to visualize microbial contamination risks and experiment with different sampling ...
A new study from the University of Notre Dame proposes that food companies can reduce recall uncertainty by embedding recall options into their decision-making. The research identifies three key recall options: scale, deferral, and abandonment, which can help managers segment recalls and make informed decisions as they evolve.
Researchers created a biodegradable coating from natural polysaccharides that protects food from bacteria and toxins while decomposing harmlessly. The coating increased the shelf life of fruits by 2.5-8 times, and its use doesn't contaminate the environment.
Researchers at MIT have developed a Velcro-like food sensor that uses an array of silk microneedles to detect spoilage and bacterial contamination. The sensor, made from edible proteins and bioinks, changes color when it senses contaminants like E. coli or pH levels associated with spoilage.
Researchers found that adding green tea extract to a film-forming substance killed norovirus and two types of bacteria. The study suggests that edible films with antimicrobial agents, like green tea extract, could lower the risk of norovirus transmission through contaminated food.
Researchers introduce a novel approach using genetically engineered microbes with DNA barcodes to track food contamination and provenance. The system, called barcoded microbial spores (BMS), can persist on surfaces for months and transfer between objects, making it suitable for tracing supply chains.
Researchers identified a new, highly virulent form of Listeria monocytogenes that causes severe diseases in animals and humans. The strain was discovered in China and combines the virulence characteristics of various highly pathogenic Listeria species into a single isolate.
A new study by Silent Spring Institute found that people who eat more meals at home have lower levels of PFAS in their bodies. Consuming fast food and eating out frequently are associated with higher exposures to these chemicals.
A survey of 16,475 households found that raw pet food was a contaminant in only three households, with most common pathogens being Campylobacteria and Salmonella. Most households did not report any infections, with 99.6% reporting no pathogen transmission from raw food.
Researchers found that a repellent odor in a mixture specifically inhibits the perception of an attractive odor in vinegar flies, while geosmin activates only one specific glomerulus. This mechanism could help protect animals from contaminated food and potentially apply to humans as well.
Researchers at Kyoto University found that bonobos show a strong aversion to food contaminated with feces or soil, indicating an adaptive system of disgust. This instinctual response helps protect against parasites and pathogens in the environment.
The NYC Health Department has identified 10 outbreaks of foodborne illness through a computer system developed with Columbia University, tracking keywords in Yelp reviews to detect incidents. The system helps identify approximately 1,500 complaints annually, improving outbreak detection and prevention.
Researchers found that chimpanzees delay eating food placed on replica feces, recoil from soft and moist substrates, and hesitate after touching them. These reactions suggest that chimpanzees have an adaptive system of disgust, similar to humans, which helps protect them from pathogens and parasites.
Scientists have developed an antibacterial coating that embeds viruses to destroy bacteria, with the coated films retaining their effectiveness for up to three months. The coating, made from a combination of pullulan and trehalose, has shown promise in preventing bacterial contamination of food.
A study by UC San Francisco and CDPH found that lead in imported candy was the top source of food-borne contamination in California, with nearly all cases coming from Mexico, China, and India. The testing program has identified lead sources upstream, allowing for removal before poisoning can occur.
A German Federal Institute for Risk Assessment study found that people perceive synthetic substances and heavy metals as greater health risks than natural contaminants like mercury and dioxin. Awareness about lesser-known contaminants like pyrrolizidine alkaloids and arsenic is low, particularly among younger populations.
A new portable sensor developed by American Chemical Society researchers can detect food spoilage, contaminants and authenticate products. The sensor uses nanostructures to bind to compounds of interest, changing color with intensity indicating concentration.
The Bundesgesundheitsblatt special issue explores the assessment strategies for possible health risks posed by contaminants in food, including dioxins, PFAS, nano and micro materials, and metals. The study highlights the need for regular updates to understanding the risks due to changing environmental conditions and industrial processes.
A study by Michigan State University researchers found that sunflower seeds are frequently contaminated with aflatoxin, producing severe health consequences. The toxin is produced by Aspergillus molds and can cause an estimated 25,000-155,000 deaths annually worldwide.
Researchers have created a paper-based method to detect Salmonella, Listeria, and E. coli in food and water samples, which can produce results within 4-12 hours. Combining this technique with electrochemical analysis could lead to a simpler yet more comprehensive way to detect bacterial contaminants.
The BfR has developed two digital tools, RITOPS and PERCOW, to estimate the transfer of undesirable substances in animal feeds to foods of animal origin. These tools simulate the toxicokinetic behaviour of PFAS in animals and estimate contaminant levels in milk, eggs, and pork.
Researchers developed a hybrid nanosensor that can detect pathogenic strains of E. coli, including O157:H7, in less than an hour. The sensor combines magnetic resonance and fluorescence techniques to rapidly identify contaminated food products.
MSU has defined food fraud and established strategies to fight it, providing a system-wide focus for prevention. The university's Food Fraud Initiative aims to adjust entire food supply chains to detect and prevent food fraud.
Researchers discovered that knives and graters can transfer pathogens to produce items, highlighting the importance of proper hygiene. The study found that contamination occurred when utensils were not cleaned between uses, putting consumers at risk of foodborne illnesses.
Researchers at Toyohashi University of Technology have developed a practical magnetic metallic contaminant detector using three high-Tc RF superconducting quantum interference devices for food inspection. The detection technique is based on recording the remnant magnetic field of a contaminant, providing a safe and high-resolution method.
Light-based technologies using UV, pulsed light, and LED lights show promise in improving food safety and longevity by breaking down bacterial cells and eliminating microorganisms. However, more research is needed to understand penetration depth and ensure effective use.
The University of Georgia's Michael Doyle emphasizes the importance of clinicians educating patients on food safety practices to prevent illnesses. The US is facing challenges such as an aging population and imported foods from other countries that may not adhere to sanitary standards, making prevention crucial.
Researchers at McMaster University have developed a new way to print paper biosensors that can quickly diagnose bacterial and respiratory infections. The technology uses conventional office ink-jet printers to produce paper sensors with high molecular weight, enabling the detection of specific disease biomarkers.
A University of Michigan molecular biologist re-examines data from a controversial study claiming that complete food genes can pass into human blood. The researcher found evidence of contamination in laboratory samples, suggesting that DNA from food and skin microorganisms are present in the same sample tubes.
Researchers at UMass Amherst developed a faster method for detecting and separating microbial contamination from food, potentially saving time and expense. The new technique uses magnetically charged beads to quickly remove disease-causing bacteria from liquid samples.
In Tacoma, Washington, community gardens have increased by 14 to 34 in three years despite initial concerns about contaminated soils. Experts like Kristen McIvor use soil testing and provide biosolid-based products to educate growers and reduce contamination fears.
Research suggests that lifelong exposure to low levels of food contaminants can lead to metabolic diseases, with females showing a deterioration in glucose tolerance and liver-related changes. The study highlights the potential impact of pollutants on public health when combined in realistic mixtures.
Researchers found that food contaminants, including dioxin and PCB, worsened glucose intolerance and altered estrogen pathways in female mice, but had less of an impact on male mice. The study suggests that chronic exposure to low doses of contaminants can exacerbate metabolic problems in obese individuals.
Researchers at Sandia National Laboratories created a method to analyze food supply networks using stochastic network representation, which can help identify contaminated food sources more quickly. This technique uses probability maps to express uncertainties in supplier-customer relationships and assess the risk of foodborne illness.
A new study maps the international agro-food trade network, showing its high complexity and potential for rapid spread of contaminants. The researchers predict significant delays in identifying outbreak sources, calling for an interdisciplinary approach to improve food safety regulation.
A recent study by Norwich BioScience Institutes reveals that the complex worldwide food-transport network generates 'hotspots' vulnerable to making outbreak tracing difficult. Countries with high import and export volumes are identified as key nodes in the network.
A new MSU study highlights the nutritional benefits of canned fruits and vegetables, which are safer, healthier, and more convenient than fresh or frozen options. Canned foods can help Americans meet the IOM's Weight of the Nation recommendations, especially for those in food deserts.
A new company formed around Michigan State University nanotechnology aims to detect deadly pathogens and toxins with handheld biosensors. The technology utilizes novel nanoparticles developed by MSU professor Evangelyn Alocilja, enabling rapid detection in the field without significant training.
Research finds 94% of thermal cash register receipts contain BPA, contaminating paper products such as napkins and food packaging. The recycling process is a significant source of BPA exposure, contributing to up to 33.5 tons of BPA in the environment annually.
North Carolina State University is leading a $25 million project to study human noroviruses across the food supply chain. The goal is to design effective control measures and reduce virus-caused food-borne illnesses, which affect over 5 million people in the US annually.
Research found that recyclable cardboard can transfer harmful mineral oils to food, even if the cardboard is used for corrugated boxes and not directly in contact with food. The study suggests that alternative solutions, such as using fresh fibre paperboard or introducing functional barriers, are needed to address this issue.
A study by the University of Southampton reveals copper's antimicrobial property, killing 10 million E. coli bacteria within 10 minutes on dry surfaces and 45 minutes on wet ones. Copper deployed as a touch surface in food preparation areas can reduce cross-contamination risk.
Household bleach is an effective, low-cost, and widely available way to decontaminate food preparation surfaces tainted with ricin. Bleach significantly reduces ricin toxicity within five minutes, making it a practical solution for inactivating the toxin.
A recent study published in Environmental Microbiology and Nature Reviews Microbiology reveals that E.coli O157:H7 can thrive in cow intestines due to its ability to scavenge ethanolamine, a nutrient not found by other bacteria. This breakthrough could lead to non-medical methods to eradicate the bug, reducing food contamination and hu...
Researchers found that polyfluoroalkyl phosphate esters (PAPs) used in food packaging are breaking down into perfluorinated carboxylic acids (PFCAs), including PFOA, and being ingested by people. This study provides valuable evidence to inform policy on the use of PAPs in food contact applications.
Lestria bacteria can overcome harsh acidic conditions by exploiting key food ingredients like glutamate, neutralising acid and passing through the stomach unscathed. Consuming Lestria in one food may be safe, but eating it in another could be lethal due to varying food matrix properties.
Research reveals nearly 1 in 25 restaurant-associated foodborne outbreaks can be traced back to contaminated salsa or guacamole. Proper storage and handling of these foods are key to preventing illness.
A team of scientists led by Professor Chris Elliott is developing new tests to detect chemical contaminants in food and animal feed. The Conffidence project aims to provide simple, inexpensive, and rapid methods to detect a wide range of toxins, including pesticides, heavy metals, and plant natural toxins.
A study published in Toxicological Sciences reveals a possible link between pet food contamination and baby formula contamination, with melamine and cyanuric acid identified as key contaminants. The research suggests that acidification of the urine may be a reasonable treatment option for victims.
A recent study has uncovered the mechanism by which Salmonella enterica serovar Senftenberg attaches to salad leaves, causing contamination and health risk. The bacteria use their long stringy appendages called flagella to bind to the leaves, and understanding this process is crucial for developing new methods of prevention.
Researchers at Rutgers developed novel biodegradable polymers incorporating natural antimicrobial agents to prevent bacterial biofilm formation on food surfaces and packaging. This approach offers a broader spectrum of microorganisms protection and avoids increasing antibiotic resistance.
The CARVER + Shock program provides interactive questions to help food-processing companies identify vulnerabilities in their supply chain. The tool, developed by Sandia National Laboratories and the FDA, enables companies to evaluate their risk and protect their products.
A new study identifies top 10 nanotechnology applications that can transform lives of billions worldwide, including energy production, agriculture, water treatment, disease diagnosis, and more. These innovations aim to close the gap between rich and poor nations, promoting sustainable development and improving living standards.