Food Safety
Articles tagged with Food Safety
Tomato-derived lycopene shields gut cells from fungal toxins
New research finds that almost all plant-based meat alternatives contain mycotoxins
A study by Cranfield University found that almost all plant-based meat alternatives and beverages in the UK contained at least one mycotoxin, with multiple products containing more than one. The research highlights the need for effective mycotoxin management integrated within food safety standards.
As sargassum floods Florida beaches, FIU researchers uncover new use as food-grade ingredient
Researchers at Florida International University have discovered that sargassum seaweed can serve as a valuable ingredient in everyday foods due to its high content of alginate. The study shows extraction yields of roughly 45% and demonstrates the potential for sargassum as an alternative source to traditionally harvested seaweeds.
Poor hygiene and food handling practices increase the risk of bacterial outbreaks in Brazilian households
A nationwide survey of 5,000 Brazilian households found that many engage in improper food hygiene and handling practices, increasing the risk of bacterial outbreaks. The study revealed concerning gaps in behavior, with only 38% of participants properly sanitizing vegetables, and higher-income families tending to use safer methods.
Oxide-based sensor opens door to greener, faster, more accurate quality testing of food
A novel sensor made of strontium oxide, functionalized carbon black, and reduced graphene oxide detects theobromine in foods, beverages, and pharmaceuticals with high accuracy and speed. The sensor's neutral pH and low sample amounts make it safer and more environmentally friendly than traditional methods.
Advances in optical biosensors for pesticide detection
Optical biosensors offer promising solutions for rapid, portable, and on-site pesticide detection. Key biorecognition elements such as enzymes, antibodies, aptamers, and molecularly imprinted polymers enable high-selectivity detection and minimize environmental impacts.
Trace levels of food pathogen do not always translate to health risk, says study
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.
Frontiers in Science Deep Dive webinar series: Trace levels of foodborne pathogens do not always translate to health risk, says study
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.
New study fills research gap in food safety to better protect pregnant people from Listeria
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...
Why does the body deem some foods safe and others unsafe?
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.
Real-time imaging of microplastics in the body improves understanding of health risks
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.
Study confirms food fortification is highly cost-effective in fighting hidden hunger across 63 countries
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.
Under the Lens: Microbiologists Nicola Holden and Gil Domingue weigh in on the raw milk debate
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.
Jeonbuk National University researchers explore metal oxide electrodes as a new frontier in electrochemical microplastic detection
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.
Lower risk of exposure to cereulide following continued recall of infant formula products across European countries
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.
Antimicrobial resistance in foodborne bacteria remains a public health concern in Europe
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.
New AI model improves accuracy of food contamination detection
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.
New Danish WHO Collaborating Centre to evaluate the health impacts of foods and dietary patterns
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.
Early warning for wine spoilage glow's in the dark
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.
McGill researchers identify a range of unexpected chemical contaminants in human milk
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...
A journey of discovery into the world of bacteria and viruses
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.
Mercury exposure in northern communities linked to eating waterfowl
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.
UAlbany researcher wins grant to study impact of PFAs ‘forever chemicals’ on edible crops, food quality
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.
Fish freshness easily monitored with a new sensor
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.
Iron fortified hemp biochar helps keep “forever chemicals” out of radishes and the food chain
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.
Food-waste nanocellulose turns desert sand into fertile sponge
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.
Michigan cherry farmers find a surprising food safety ally: falcons
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.
HBNU researchers propose novel sensor-integrated wrapper for food quality monitoring and preservation
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.
'Smart wrap that breathes and warns' — Chinese team unveils cellulose film that cuts oxygen 99% and changes color when shrimp goes bad
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.
Metabolism, not just weight, improved when older adults reduced ultra-processed food intake
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...
Working together to combat the spread of antibiotic resistance
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.
Persistent luminescence nanoprobes bring rapid on-site H₂O₂ monitoring
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 expands spectral libraries with major updates to IR, Raman, and LC-MS collections
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.
Recognizing scientific nonsense
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.
Hepatitis E virus from rats can also infect humans in individual cases – a new zoonotic pathogen?
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.
1st death linked to ‘meat allergy’ spread by ticks
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.
Oral food challenges and oral immunotherapy offer hope and confidence for families managing food allergies in young children
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.
Common source, common food vehicle: investigations of recurring Salmonella Strathcona outbreaks in Europe since 2011
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.
Device detects sodium nitrite in beverages
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.
BfR Consumer Monitor: Not many people are concerned about raw milk
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.
University of Houston scientists learn that rare bacterium ‘plays dead’ to survive
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.
Making yogurt with ants
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.
Blockchain technology could help build trust in restaurants
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.
Herbs hit the sweet spot to extend shelf life of popular global drink
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.
SeoulTech researchers uncover high PAHs in common foods
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.
Study finds critically endangered sharks being sold as food in U.S. grocery stores
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.
Meat from critically endangered sharks is commonly sold under false labels in the US
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.
Kennesaw State researcher developing electronic nose to detect foodborne illness
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.
Smart packaging reveals product condition through color changes – precise automated color recognition opens doors to new types of indicators
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...
Improving preparation instructions can help combat deadly bacteria in powdered baby formula
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.
Reusable ‘jelly ice’ keeps things cold — without meltwater
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.
Healthy food systems: Microbial map reveals countless hidden connections between our food, health, and planet
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.
Between hype and misconception: common misunderstandings about food supplements
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.
One in five packaged foods and drinks sold in the United States contains synthetic dyes, study shows
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.
NTU Singapore and WHO collaborate to modernize global food safety standards
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.
Scientists propose new approach for classifying processed foods
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.
Not-so-tasty: Plastic particles found in food could harm the body
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.
Microwave technologies give hummus longer shelf life, eliminate preservatives
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.
Research reveals ‘forever chemicals’ present in beer
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.