Articles tagged with Food Safety
A study by Frontiers in Science argues that ultra-sensitive food safety tests may drive food waste and unavailability, but not always translate to health risk. The researchers propose a more balanced approach that considers trade-offs between food safety, sustainability, and nutritional health.
A new study suggests that ultra-sensitive food safety tests may drive food waste and unavailability without significant public health benefits. The researchers propose using more flexible risk-based approaches to align food safety policies with sustainability goals.
A new study has developed biologically plausible dose-response models to better protect pregnant people from Listeria, a leading cause of foodborne illness in the US. The models, built on data from guinea pigs and gerbils, found that fetal brain infection is a more precise indicator of stillbirth risk than direct stillbirth outcomes al...
Researchers have identified three new proteins, called epitopes, that help the body determine 'safe' foods, aiding in food tolerance and allergy understanding. The epitopes were found in seed proteins from corn, wheat, and soybean, and interact with regulatory T cells to inform tolerance-or-rejection decisions.
Scientists create fluorescent nanoplastics that resemble real-world plastics in morphology, enabling real-time tracking and studying chronic exposure effects. The study reveals that smaller particles retain longer in the body, highlighting the need for further research on health risks due to microplastic ingestion.
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
Microbiologists Nicola Holden and Gil Domingue discuss the raw milk debate, highlighting the lack of meaningful differences between pasteurized and raw milk. They stress the need for improved consumer protection through clearer product labeling and regulation enforcement.
Researchers at Jeonbuk National University have developed a new method for detecting microplastics using metal oxide electrodes, offering a rapid and sensitive solution for environmental monitoring. The technology has the potential to replace traditional spectroscopic methods with its portability, low cost, and real-time capabilities.
A Rapid Outbreak Assessment published by ECDC and EFSA concludes that the likelihood of exposure to contaminated infant formula is low due to ongoing recalls. Most affected children experience mild symptoms, but infants under six months are more vulnerable to dehydration and electrolyte disturbances.
A new joint report from EFSA and ECDC highlights the ongoing threat of antimicrobial resistance in common foodborne bacteria such as Salmonella and Campylobacter. Despite some encouraging signals, progress has been limited, and continued action is essential to slow the emergence and spread of antimicrobial-resistant bacteria.
Researchers at Oregon State University have developed a deep learning-based model for rapid bacterial contamination detection, eliminating misclassifications of food debris. The enhanced model can reliably detect bacteria in three hours and has the potential to prevent outbreaks and protect consumer health.
The new centre will support the WHO in estimating disease burden from foodborne diseases and developing integrated risk-benefit approaches, combining nutrition, microbiological risks, and chemical contamination. The centre will contribute scientific expertise to achieve healthy, safe, and sustainable dietary patterns worldwide.
A living biosensor made of bacteria detects acetic acid levels in wine, alerting wineries to potential spoilage. The sensor works in real-time and can detect volatile acetic acid in the air above wine bottles, enabling early intervention before damage is done.
A team of McGill researchers has found a range of unexpected chemical contaminants in human milk samples from Canada and South Africa. The chemicals include pesticides, antimicrobials, and additives used in plastics and personal-care products. Despite these findings, breast milk remains ideal for infants due to its nutrient content and...
The BfR children's book aims to educate children from grade 1 upwards about the dangers of contaminated food and how to avoid cross-contamination. The book features colorful illustrations and teaches kids how to defeat 'Campys' and other bacteria and viruses.
A new study by the University of Waterloo found that consuming local waterfowl may lead to higher levels of mercury and omega-3 fatty acids in Indigenous communities. Researchers suggest including waterfowl in monitoring programs to balance nutrition and risk reduction.
A UAlbany researcher will study how PFAS 'forever chemicals' accumulate in plants, affecting their nutritional quality and safety. The study aims to understand the dynamics of PFAS in soil-plant systems and develop regulatory standards to protect public health.
Researchers have developed a microneedle-based sensor to measure hypoxanthine levels, a reliable indicator of fish freshness. The sensor can detect concentrations as low as 500 parts per billion, making it a potential tool for real-time food-quality monitoring.
A new study found that iron fortified hemp biochar can significantly cut the amount of 'forever chemicals' that move from contaminated soil into edible radish bulbs. The treatment lowered PFAS levels in radish tissues and reduced overall plant uptake compared to unamended soil.
Researchers have discovered a zero-cost solution to reverse desertification by using food waste nanocellulose extracted from pineapple peels. The material cuts water leakage by 90% and triples phosphate retention, offering a more sustainable alternative to expensive hydrogels.
Researchers found that kestrels deter smaller birds from fruit while also reducing the likelihood of cherry damage more than tenfold. Kestrels were associated with a 3-fold reduction in droppings spotted on branches, making them a low-cost, low-maintenance tool for growers.
A team of researchers has developed a two-in-one nanostructured SERS sensor integrated into a stretchable and antimicrobial wrapper that monitors food directly on the surface and actively preserves it. The proposed technology enables real-time, non-destructive detection of nutritional components and tracks spoilage progression over time.
A Chinese group has developed a single sheet of modified paper pulp that can cut oxygen levels by 99% and change color when food is spoiled. The cellulose film uses a combination of dialdehyde protein cross-linking and curcumin to kill bacteria and monitor freshness.
A controlled feeding study out of South Dakota State University shows that older adults who reduced ultra-processed foods naturally consumed fewer calories, lost weight and abdominal fat, and showed improvements in insulin sensitivity and inflammation. This study provides evidence that the Dietary Guidelines for Americans can deliver s...
The BfR is part of a nationwide interdisciplinary surveillance system, OHIS, to monitor antibiotic resistance. The goal is to identify trends and develop targeted measures.
Researchers developed a persistent luminescence nanoprobe to detect H₂O₂ in real samples, overcoming background fluorescence interference. The probe's high selectivity and reproducibility make it suitable for food safety monitoring, environmental inspection, and biomedical assays.
Wiley has expanded its spectral libraries with major updates to IR, Raman, and LC-MS collections, delivering researchers enhanced capabilities for faster and more confident compound identification. The expansion brings over 9.5 million high-quality spectra, including 1 million IR spectra and 161,000 Raman spectra.
The BfR Federal Institute for Risk Assessment warns of flawed scientific studies and advises critical evaluation. Experts emphasize the need to consider study results in context, as laboratory tests on cells cannot be directly applied to humans.
The Hepatitis E virus has been found to be transmissible between rats and humans, with cases reported in Germany. The virus is primarily transmitted through contaminated food products from pigs and game animals, but its transmission via rat feces is still being investigated.
A 47-year-old man from New Jersey died after consuming beef due to a tick-borne meat allergy caused by the Lone Star tick's alpha-gal sugar. Researchers identified the allergy and its link to fatal anaphylaxis, urging physicians to investigate severe abdominal pain after eating red meat in areas with high Lone Star tick populations.
Two new studies show that oral immunotherapy and oral food challenges can transform daily life for young patients with food allergies, improving quality of life and reducing anxiety. The treatments have been found to be safe and effective in desensitizing children to common allergens such as peanut, tree nuts, sesame, egg, and milk.
A recurring seasonal outbreak pattern of Salmonella Strathcona cases has been identified in Europe since 2011, with small tomatoes from Sicily being the likely source. The investigation found that almost all cases were genetically related, suggesting a common source and food vehicle.
Researchers at the Federal University of São Carlos developed a sensor that can identify sodium nitrite in beverages. The device uses cork, laser-induced graphene, and electrochemical oxidation to detect the substance, which has potential carcinogenic effects. The sensor performed excellently with high sensitivity and good stability.
According to the BfR Consumer Monitor, only 10% of respondents expressed concern about raw milk's health risk. Raw milk can transmit pathogens, posing a risk to vulnerable populations such as children, pregnant women, and the elderly. Healthy adults also face an increased risk of mild to severe food poisoning from unboiled raw milk.
Researchers at the University of Houston discovered that T. phoenicis can enter dormancy to evade detection, highlighting the resilience of spacecraft-associated microbes and raising concerns about planetary protection. The findings may lead to better detection methods and more effective sterilization strategies in various industries.
Scientists recreated a traditional Balkan yogurt recipe using ants, finding that the insects' natural chemicals and microbes can kickstart the fermentation process. The researchers tested live, frozen, and dehydrated ant products, concluding that only live ants are suitable for yogurt making.
Researchers at the University of Missouri found that using blockchain to track ingredients through the supply chain reduces consumer uncertainty about food safety and increases willingness to pay premium prices. The technology also provides clear information about the source of ingredients, boosting trust in sustainable foods.
A team of food scientists discovered a natural way to significantly extend the shelf life of sugarcane juice from three days to 14 days by adding microwave-dried extracts of mint and coriander. The herbal extracts, extracted using novel microwave-assisted technique, slowed microbial growth and prevented spoilage.
A study by SeoulTech researchers found high levels of polycyclic aromatic hydrocarbons (PAHs) in common food items, including cooking oils and meats. The QuEChERS-GC-MS method revealed carcinogenic compounds with limits of detection ranging from 0.006 to 0.035 µg/kg.
A study found that 31% of 'shark' products in the US are from endangered species, sold without proper labeling. The research used DNA barcoding to identify species, revealing critically endangered sharks were being sold as common or vulnerable species.
A new study reveals that 93% of shark meat products in the US are ambiguously labeled and may contain meat from critically endangered species. The findings highlight a need for stronger regulations and oversight of seafood labeling practices to protect consumers and conserve shark populations.
A Kennesaw State University researcher is working on an electronic nose that can detect bacterial contamination in food using volatile organic compounds (VOCs). The system uses AI models trained from thousands of samples to identify pathogens like salmonella and E. coli, aiming to revolutionize food safety.
Researchers at the University of Vaasa developed smart packaging that can detect subtle color changes in printed packages, enabling cost-effective solutions for industries like food and beverage, healthcare, and logistics. This technology provides a human-eye accurate and environmentally friendly alternative to electronic sensors, pavi...
Researchers recommend modifications to powdered infant formula preparation instructions to ensure safety against rare Cronobacter bacteria. By following specific guidelines, caregivers can significantly reduce the risk of severe infections and death among vulnerable babies.
Researchers have developed a reusable, compostable material called jelly ice that keeps things cold without melting. The gelatin-based hydrogel has up to 80% cooling efficiency compared to regular ice and can be reused multiple times.
Researchers have mapped the microbiome of agri-food systems, revealing how diverse and balanced microbes keep our food safe, nutritious, and sustainable. The map highlights areas where targeted interventions such as probiotics and biofertilizers can improve food quality and reduce antibiotic use.
The BfR emphasizes that vitamins and minerals are essential but unnecessary additional intake can lead to health issues. The institute also discusses various health risks associated with food supplements, including plant-based ingredients.
A study published in the Journal of the Academy of Nutrition and Dietetics found that 19% of packaged foods and beverages sold in the US contain synthetic food dyes. Synthetic dyes are particularly prevalent in products marketed to children, with confectionery and sugar-sweetened beverages being the top categories.
The collaboration aims to enhance global capabilities in food safety risk assessment through the application of AI, digital modelling, and other innovations. The project will leverage expertise from NTU Singapore, WHO, and partners to develop robust methodologies for assessing novel food systems.
Researchers developed a new system to classify processed foods based on the health impacts associated with specific ingredients. The WISEcode system provides a more nuanced and objective framework for evaluating processed foods, allowing consumers to make informed choices and manufacturers to compare their products.
A new animal study suggests that microscopic plastic particles found in food and beverages may affect glucose metabolism and harm organs such as the liver. Researchers observed dose-correlated changes in mice consuming polystyrene nanoparticles, including systemic glucose intolerance and elevated alanine aminotransferase.
Washington State University researchers used microwave technology to create shelf-stable hummus without chemical preservatives. Lentil-based hummus retained 75% of vitamin C after treatment, offering a healthier alternative. The innovative process allows for predictable and rapid heating of pre-packaged food.
Researchers found PFAS in 95% of tested beers, with highest levels and most diverse mix near the Cape Fear River Basin in North Carolina. The study highlights the need for water treatment upgrades at brewing facilities as regulations on PFAS exposure change.
Researchers from MIT and SMART extended fresh-cut crops' shelf life by four days at room temperature and 10 days when refrigerated using melatonin-filled microneedles. This technology could reduce global food waste, providing an alternative to refrigeration for regions with limited infrastructure.
A new study found that PFAS exposure remains a concern for California adults, with drinking water, seafood, eggs, and brown rice identified as contributors. While dietary associations are lower than previous studies, the findings highlight the need to regulate PFAS in drinking water.
A team of researchers at Rice University developed a new strategy for identifying hazardous pollutants in soil using light-based imaging and machine learning algorithms. The approach can detect toxic compounds like PAHs and PACs even when no experimental data is available, addressing a critical gap in environmental monitoring.
Researchers discovered that medium-chain dicarboxylic acids, particularly azelaic acid, can effectively preserve salmon by inhibiting microbial growth and maintaining freshness. The study found that these natural acids can extend the shelf life of salmon for up to 12 days without compromising its quality.
A new study suggests habitual coffee consumption of 4-6 cups per day is associated with reduced risk of frailty. The research highlights the possible beneficial association between daily coffee consumption and reduced risk of frailty in later life.
A Kobe University team developed a DNA base editing technology that enables precise control over microorganism genetic content without using template DNA from other organisms. They successfully applied this technique to industrially important Lactobacillus strains, creating safer probiotics for people with type 2 diabetes.
A new method for DNA detection uses heterogeneous probe particles and laser light to accelerate genetic analysis. This PCR-free technique offers greater sensitivity and speed than traditional methods, making it more accessible for medical, environmental, and personal health applications.