Articles tagged with Food Safety
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.
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.
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.
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.
A new study from UC Davis suggests that farmers can co-manage their areas for both agriculture and conservation by assessing the size of bird droppings. Smaller poops from smaller birds carry very low risk of foodborne pathogens, making it unnecessary to remove habitat or implement no-harvest buffers.
The BfR exhibition at Grüne Woche focuses on the importance of kitchen hygiene, highlighting the risks of foodborne infections. Visitors can explore an interactive world of bacteria through games and quizzes to minimize health risks by adopting simple hygiene practices.
Researchers at UTIA and the USDA-ARS are developing advanced automated sensors, insect traps, and robotic technologies to identify pest species and determine contaminated areas. The new systems will reduce post-harvest losses and contamination in the global food market and supply chain.
The BfR is seeking experts from biochemistry, medicine, toxicology, pharmacology, statistics, and sociology to advise on risk assessment issues. The selected scientists will contribute their expertise to the commissions for a four-year term.
The BfR2GO issue highlights Campylobacter as a common pathogen behind foodborne infections in Germany, emphasizing proper food handling. The magazine provides an overview of kitchen hygiene and includes a pull-out poster with essential tips.
A study by UAB researchers found that commercial tea bags release significant amounts of nano-sized particles and nanofilamentous structures when used to brew tea. The particles, made from polymers like nylon-6, polypropylene, and cellulose, can interact with human intestinal cells and potentially cause harm.
Researchers have discovered unique features of Salmonella dry surface biofilms, including a dense capsule and 'sandwich-like' structure, which contribute to their antimicrobial resistance. The study also identified potential safety concerns and developed an effective water-free antibiofilm strategy for the food industry.
A new Stanford University study found that influenza viruses can persist in refrigerated raw milk for up to five days, raising concerns about potential transmission pathways. The researchers also discovered that the viral RNA remained detectable in raw milk for at least 57 days.
A new study from the University of Illinois aims to determine the most effective risk management strategies for the produce supply chain. The researchers found that improved process controls, such as washing, provided a greater reduction in overall risk than additional product testing.
A global survey of over 4,700 food allergy patients and families found airline travel to be a significant source of worry and anxiety. The study suggests that reasonable accommodations, such as pre-boarding and allergen-free zones, can reduce stress for travelers with food allergies.
A new method to enhance pea protein solubility, combining heat treatment and guarana extract, offers potential as an ingredient in plant-based beverages. The approach improves emulsion stability and vitamin D3 preservation.
A recent study published in Nature found that mother fleas can transmit the plague to their offspring, posing a significant threat to prairie dog colonies and other rodent populations. This discovery highlights the importance of understanding the role of animals in the dissemination of the disease.
A study found that Oregon's COVID-19 stay-at-home order led to a significant increase in reported health-related social needs, including housing and food. The analysis suggests that public health interventions are needed to address these persistent needs.
A study by Purdue University researchers has identified key challenges in ensuring the safety of low-moisture foods, including hygienic design, risk communication, behavioral change, and limited resources. The findings highlight the need for better food safety culture, research, and education to prevent outbreaks and recalls.
Researchers from Universidad Miguel Hernandez de Elche found that bisphenol analogs BPF and BPS, marketed as safer alternatives to BPA, accumulate in biological membranes and disrupt endocrine function. The study suggests these compounds pose health risks similar to those of BPA.
The new Institute for Food Product Innovation and Commercialization offers training and development support to agriculture producers with novel product ideas. The program aims to remove hurdles for farmer-entrepreneurs, providing expertise on food manufacturing, marketing, and entrepreneurship.
Research reveals UK households are 'wishcycling' instead of recycling due to confusing product labels and differing recycling facilities. The study recommends standardization of bin collection services and uniform labelling to make recycling more effective for consumers.
A preliminary study found that neighborhoods previously subjected to redlining had higher rates of heart disease, Type 2 diabetes, and cardiovascular risk factors due to reduced access to healthy foods. Researchers analyzed data from over 11,000 U.S. Census tracts across 38 states, controlling for population size.
Researchers call for a phase-out of lead by 2035 due to its health and economic costs, with a focus on reducing exposure in marginalized communities. Alternative technologies like lithium-ion batteries hold promise for replacing lead-acid batteries, but accessibility remains a challenge.
According to the BfR Consumer Monitor, 56% of Germans are familiar with melatonin supplements, but opinions on their use are divided. The survey also found that many people are concerned about microplastics in food and antibiotic resistance, with 68% and 62% expressing high concern respectively.
The use of GLP-1 receptor agonists (GLP-1RAs) and SGLT2 inhibitors in people with type 1 diabetes has significantly increased between 2010 and 2023. This trend is driven by their benefits in weight management and cardiorenal protection, but caution is advised due to concerns about euglycemic diabetic ketoacidosis.
A new study reveals that online grocery retailers often don't provide essential nutrition information, such as calories and allergens, making it difficult for consumers to make informed choices. The lack of accessible food labeling poses a significant risk to public health, with marketing claims dominating the online shopping experience.
Research shows nanomaterials can blunt heavy metal contamination's effects while increasing crop yields and nutrient content. Nanonutrients reduce pollution's impact by 38%, enhancing soil fertility, leading to improved crops.
Scientists at Umeå University discovered how Listeria bacteria transport calcium differently from human cells, helping it survive in harsh conditions. The findings have led to the development of new strategies for combating bacterial infections and ensuring food safety.
Researchers aim to reduce PFAS contamination risk in agriculture by developing monitoring tools and strategies for remediation. The study focuses on comprehensively understanding PFAS uptake and bioaccumulation in plants, advancing strategies for PFAS remediation in biosolid/soil.
Biofilms on food-contact surfaces pose significant risks to food safety, spoilage, and public health. Innovative approaches like edible coatings, antibiofilm surfaces, and nanosensor technologies offer promising solutions.
A new review has found that 3,601 food contact chemicals have been detected in human bodies, representing 25% of known chemicals. The study highlights significant gaps in biomonitoring and toxicity data, and emphasizes the need for safer alternatives.
Researchers discovered that disrupting plant microbiomes can compromise a plant's immune system, leading to autoimmunity. Prebiotics could potentially support or reset the microbiome to maintain balance, reducing losses in food crops.
A new study reveals that pesticide residue concerns are the most frequently cited source of food safety fears amongst consumers in Bangladesh, Ghana, Kenya, Pakistan and Uganda. Consumers who express concerns with pesticides are more likely to demand fruits and vegetables from specialist shops and avoid those from street hawkers.
Researchers have developed a comprehensive database of the 'food microbiome' by sequencing metagenomes from 2,533 foods, identifying 10,899 food-associated microbes. The study shows that these microbes can influence human health and provide insights into how to improve food quality, safety, and authenticity.
A new study demonstrates a cost-effective method for producing cultivated meat, addressing scalability and cost challenges. The continuous manufacturing process enables daily biomass harvests and reduces costs by up to $6.20 per pound, aligning with organic chicken prices.
A new SERS microfluidic system was developed by Shanghai Jiao Tong University researchers, achieving a detection limit lower than 10 ppt of harmful substances. The system uses femtosecond laser-induced nanoparticle implantation into flexible substrate for sensitive and reusable microfluidics detection.
A new study from the University of Maryland suggests that boosting urban soil health with compost and treated manure can reduce the amount of harmful bacteria. The research found that amended soils had lower levels of antibiotic-resistant strains and more beneficial bacteria.
The research aims to develop a new method for detecting foodborne viruses like norovirus and hepatitis A in time to prevent or quickly respond to an outbreak. The technology uses magnetic liquids to concentrate viruses from large food samples into smaller volumes, streamlining the detection process.
A new study reveals that the FDA lacks oversight over thousands of added ingredients in US foods, including ultra-processed foods. The lack of regulation allows companies to independently evaluate the safety of these substances, often without notifying the government or public.
A new fluorescence detection system can detect fluorescent proteins from bacteria in water down to levels of less than one part per billion, meeting the World Health Organization’s criteria for detecting fecal contamination. The lensless fluorometer reduces device cost, size and weight while providing better performance.
A new study by the Cleveland Clinic found that consuming foods with erythritol increases the risk of cardiovascular events such as heart attack and stroke. The artificial sweetener makes platelets more active, which can raise blood clot risks. This research adds to evidence that erythritol may not be as safe as previously thought.
Researchers developed a high-tech imaging method to detect pesticide contamination at low levels using surface-enhanced Raman spectroscopy (SERS). The method was applied to fruits, revealing that current food safety practices may be insufficient.
Researchers investigated the effects of initial microbiota on microbial succession during eggplant fermentation, finding two distinct patterns of LAB dominance. They also identified Lactiplantibacillus plantarum as a primary contributor to lactic acid production and nutrient content.
Researchers found optimal temperature and humidity levels to protect rice from aflatoxins, which are poisonous compounds linked to cancer and immune system suppression. Proper storage conditions include temperatures below 20 degrees Celsius and relative humidity below 75 percent.
A new study reveals that a small number of products containing high levels of virulent Salmonella strains are responsible for most salmonellosis cases from raw chicken parts. The researchers suggest regulating these high-risk contamination events rather than frequency of detection to protect public health.
A novel tool called BitterMasS harnesses mass spectrometry to predict bitterness without prior knowledge of chemical structures. The tool achieved remarkable precision and recall rates in internal and external tests, streamlining compound screening processes.
A team from the University of Córdoba has successfully used a yeast strain to reduce nitrites and salt in Iberian pork loin while maintaining its flavor and enhancing food safety. The study, published in Food Control, demonstrates the potential of Debaryomyces hansenii LRC2 as an alternative preservative.
Researchers at MIT have developed a new way to make microbes hardy enough to withstand industrial processing, high temperatures, radiation, and long-term storage. The method involves mixing bacteria with food and drug additives, resulting in stable formulations that can be used in various applications.
A new system using on-pack pH indicators provides a direct visual cue of meat quality, overcoming traditional best-before labels. The study presents an innovative trio of pH indicators, designed to offer a visual assessment of raw beef freshness in modified atmospheric packaging (MAP) conditions.
Researchers developed a new method for detecting foodborne pathogens using a 3D-printed microfluidic chip, which can rapidly test for multiple pathogens simultaneously. The chip uses light to detect pathogens and has been shown to be effective in detecting common bacteria such as E. coli and salmonella at very low concentrations.
A new study by UC San Francisco's ANSIRH program found that patients who received care remotely for medication abortion had similar outcomes to those who got ultrasounds and in-person care. The researchers analyzed the experiences of over 500 patients and found a high success rate for the
Researchers have developed nanobody-based immunoassays for reliable and efficient food allergen detection. These methods offer higher precision and lower costs than traditional detection methods, making them a promising solution for preventing severe allergic reactions.
A study published in Nature Water found that US children's simultaneous water and food insecurity increased nearly twice as much between 2005 and 2020. The research also revealed significant racial disparities, with Black children being 3.5 times more likely to experience both problems than white children.
A recent Cleveland Clinic-led study found that high levels of the sugar alcohol xylitol are associated with an increased risk of cardiovascular events like heart attacks and strokes. The research team identified a link between xylitol consumption and elevated platelet activity, which can lead to blood clots and thrombosis.
Researchers summarize innovative physical and chemical preservation methods to tackle waste generation in the seafood processing industry. The review highlights techniques that improve shelf life while retaining sensory attributes in an efficient and cost-effective manner.
Researchers found higher concentrations of genotoxic carbonyls in some packaged treats, exceeding the recommended threshold for potential health risks. The study suggests that these compounds likely formed during the baking process and highlight the importance of monitoring flavorings in food.