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.
SourceElsevier·JournalJournal of the Academy of Nutrition and Dietetics·TypeData/statistical analysis·DateJun 25, 2025
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.
A recent study suggests that many Americans are unaware of simple food safety practices that can reduce the risk of bird flu infection. The survey found that over half of respondents did not know to pasteurize milk and more than a quarter expressed reluctance to take a potential vaccine.
Researchers evaluated 11 commercially available yeasts to identify their strengths based on chemical analysis and sensory panel opinions. Maltose-negative yeasts offer different benefits, including the ability to produce style-specific, high-quality nonalcoholic beers with desired flavor profiles.
Researchers detected widespread contamination of retail chicken meat in Bangladesh with antibiotic-resistant E. albertii, a lesser-known but deadly pathogen. The study highlights the need for improved hygiene measures and stricter regulations to prevent foodborne infections.
A new method using glycan-coated magnetic nanoparticles detects foodborne pathogens like E. coli and Salmonella in complex food matrices, extracting and confirming pathogens through qPCR in less than four hours. The gMNPs offer a rapid detection system that reduces the global burden of foodborne illnesses.
A new study analyzed health data of over 100,000 adults and found that two food additive mixtures were associated with a higher incidence of type 2 diabetes. The mixtures contained emulsifiers, sweeteners, and colourings commonly found in ultra-processed foods.
A new study maps how specific lactic acid bacteria can reduce off-flavours and degrade anti-nutrients in plant-based dairy alternatives. Fermentation with these bacterial strains increases nutrient bioavailability and enhances product nutritional profiles.
A new analysis suggests that fees for food companies could generate much-needed resources for the FDA to strengthen its oversight of foods and keep unsafe ingredients out of the market. The FDA's current lack of resources hampers its ability to ensure the safety of the country's food supply, with growing concerns about the agency's ina...
Researchers developed a novel caffeine sensor utilizing zinc-doped tin oxide nanoparticles as an electrocatalyst, demonstrating remarkable sensitivity and selectivity. The sensor successfully analyzed caffeine content in various real water samples, including tap water, groundwater, and canal water.
A new mathematical model predicts the growth of Listeria in artisanal fresh goat milk cheeses, estimating shelf lives under various storage conditions. The model was validated for refrigerated temperatures and found that the product would exceed regulatory limits after four days, highlighting high listeria growth potential.
The BfR conference discusses the role of microorganisms in food production, focusing on both beneficial and pathogenic properties. The event explores topics such as E. coli, Listeria monocytogenes, and the importance of food microbiology in ensuring public health.
Researchers from University of Barcelona develop reliable methods to detect food fraud in virgin olive oil and pine nuts, using stable isotope analysis and sesquiterpene fingerprinting. These techniques show high accuracy in distinguishing between authentic and counterfeit products.
Consuming raw milk and its products increases the risk of foodborne illness, including from Salmonella, E. coli, and Campylobacter. The Centers for Disease Control and Prevention have detected H5N1 bird flu in raw milk, posing a risk to human health.
New research published in the BMJ journal reveals that glycerol in 'slushies' can cause illness in children. The study found that 21 young children across the UK and Ireland became sick after consuming slush ice drinks, leading to guidance for parents on consumption limits.
Recent studies have identified over 1,000 new chemicals in food contact materials, including per- and polyfluoroalkyl substances (PFAS) and phthalates. The updated FCCmigex database now includes 5,294 chemicals from 1,500 scientific studies.
Dongguk University researchers developed a novel clove essential oil-based Pickering emulsion formulation with improved antibacterial properties. The emulsion uses carbon quantum dots derived from clove essential oil residue, increasing bacterial adhesion and antibacterial activity compared to conventional emulsions.
A voluntary pledge made by UK shooting organisations in 2020 to replace lead shot with non-toxic alternatives has failed, analysis by Cambridge researchers reveals. The team found that lead shot was not being phased out quickly enough to achieve a complete voluntary transition by 2025.
The article discusses the need for bioanalytical assays to measure immune responses to oligonucleotide therapeutic drugs, especially when they include carriers or conjugates. Highly specific antibodies may enhance the development and production of ONTs, expanding studies on their safety and efficacy.
The University of Illinois researchers have developed organic-material-based nanozymes that can detect histamine in food products with an affordable analytic performance profile. An integrated point-of-use platform allows for rapid detection of agricultural and biological molecules without laboratory equipment.
Researchers created laser-textured metal that stops bacteria from attaching, reducing biofilm buildup and making surface cleaning easier. The technique alters water-repellent properties of the metal, a key factor impacting bacterial growth.
Researchers analyzed protein-coding RNA transcripts from single cells and lung fluid of infected pigs, monitoring immune cell alterations triggered by PRRSV strains of varying virulence. They found that high-virulence PRRSV caused severe lung damage and immune imbalance, while less virulent strains led to delayed lung damage with fewer...
Researchers at the Technical University of Denmark have found that adding biochar to chicken feed can significantly reduce campylobacter levels in free-range chickens. The study, published in Poultry Science, demonstrates an 80% reduction in campylobacter and suggests a potential tool for improving public health.
Researchers found that squat toilets release higher concentrations of bacteria than bidet toilets, but ventilation fans significantly lower these levels. Installing efficient exhaust fans can effectively reduce bioaerosol concentrations and exposure risks for the public.
Researchers have discovered Random Antimicrobial Peptide Mixtures (RPMs) as a promising non-antibiotic antimicrobial agent for cultured meat production. RPMs successfully eliminate bacterial contamination without harming stem cell viability or contributing to antibiotic resistance.
A recent study presents a comprehensive framework for monitoring and mitigating health risks associated with Vibrio parahaemolyticus in seafood. The research highlights innovative strategies for detecting and controlling the pathogen, including predictive modeling and risk assessment tools.
Researchers at Chalmers University of Technology have developed a novel approach to packaging canned tuna, using a water-based solution of amino acid cysteine, which removes up to 35% of accumulated mercury. This technology has the potential to improve food safety and reduce human exposure to mercury via food.
A new clinical study by the BfR found that tattoo ink contains smaller amounts of liquid components than previously thought. The researchers were able to detect metabolites in blood samples shortly after tattooing began and showed that metabolism functions differently when substances are taken up through the skin.
Dr Tewes Tralau is a renowned biologist with extensive experience in scientific management and risk communication, succeeding Professor Dr Tanja Schwerdtle as Vice-President of the BfR. He aims to contribute significantly to ensuring the BfR remains an internationally recognized reference for consumer protection.
A research team led by Paolo Falcaro has developed a microporous crystal compound that detects toxic chemical compounds produced when protein-rich foods spoil. The ERC Proof of Concept Grant will explore practical applications for the composite ink, which changes color depending on the concentration of toxic compounds.
Researchers at the Leibniz Institute for Food Systems Biology found that fava bean protein nanofibrils alter the activity of receptor genes and interact with cell membranes, influencing texture perception. The study aims to develop sensorially appealing plant-based foods with improved texture.
Researchers at Aalto University have developed a microscopic spectral sensor that can identify materials with unprecedented accuracy. The device achieves an extraordinary peak wavelength identification accuracy of ~0.2 nanometers, enabling it to distinguish thousands of colours.
According to hygiene expert Dr. Heidi Wichmann-Schauer, small negligence in everyday life can transfer pathogens to food, causing serious illnesses and fatalities, especially among vulnerable groups. The BfR advises proper kitchen cleanliness, handwashing, and cooking meat thoroughly to prevent cross-contamination.