Articles tagged with Food Safety
The University of Missouri researchers are developing new technology to rapidly detect and mitigate salmonella and other foodborne pathogens throughout the entire poultry supply chain. The team aims to significantly reduce the risk of foodborne illness in people, with rapid results that can be produced in one hour or less.
New Jersey Institute of Technology chemists have developed a lab-based method to detect traces of PFAS from food packaging material, water, and soil samples in just three minutes or less. The approach, involving paper spray mass spectrometry, is 10-100 times more sensitive than current standard techniques for PFAS testing.
A longitudinal study found that higher consumption of tea, processed meats, and food prepared outside the home is associated with increased levels of PFAS in the body over time. This suggests potential solutions for protecting the public from these harmful chemicals.
A standard quality test for raw organic milk is insufficient to distinguish between specific groups of bacteria, highlighting the need for updated criteria at processing plants. Distinguishing between non-sporeforming and spore-forming thermoduric bacteria is crucial to reducing troubleshooting time and improving milk quality.
The biodegradable sensor, made from plant-based material, can detect pesticide levels in minutes and has the potential to help assure food safety. The study showed that washing and immersion were insufficient to remove residues of pesticides, highlighting the need for reliable detection methods.
Researchers from the University of Delaware found that plants grown in simulated microgravity conditions are more prone to infections from Salmonella, a human pathogen. The study suggests that space-grown lettuce may not be as healthy for astronauts as previously thought due to its increased susceptibility to bacterial contamination.
A study analyzed mobile device tracking data from 25 Wi-Fi access points to characterize changes in behavior at five wet markets in Hanoi. The researchers found a significant decrease in visits and market engagement during the initial COVID-19 crisis phase, with peak shopping times shifting due to behavioral changes.
Researchers from Chung-Ang University have discovered tara gum as a promising sustainable material for biodegradable packaging and drug delivery systems. The study examines the modification methods of tara gum polysaccharides, including their applications in pH-sensitive food packaging and controlled-release drug formulations.
A monoclonal antibody treatment increased food-allergic children and adolescents' tolerance to common foods, reducing allergic reactions. Omalizumab, approved for other indications, is being reviewed for a new indication based on the trial's interim analysis.
The FAU Microbiome Innovation Center will develop a new curriculum in wholistic plant health and create a culture collection of indigenous beneficial bacteria. The grant will procure a bench top DNA sequencer to drive development of the curated collection, which will become a valuable asset in customizing probiotics for specific plants.
Two studies found moderate to high risk scores for cancers and non-cancer health effects associated with lead, arsenic, and cadmium exposure. Exposure to these heavy metals through contaminated food is linked to increased risks of various types of cancer, including lung, bladder, skin, and prostate cancers.
A study published in the BMJ Christmas Issue investigated the effectiveness of cola in loosening stuck food in the oesophagus. The results show no significant improvement, with only 61% of patients experiencing relief on their own. Cola use was found to have no side effects or complications.
The ILSI 2024 Annual Meeting will feature scientific presentations, professional development, and networking opportunities focused on innovations for safe, nutritious, and sustainable food manufacturing systems. Press registration is now available for media outlets covering the event.
Researchers from Zhejiang University conclude that natural preservatives, including phages and their endolysins, bacteriocins, and plant-derived substances, demonstrate significant potential in mitigating pathogenic bacteria in meat products. The study highlights the need for streamlined methodologies to transition these natural preser...
A novel contamination-detection method enables faster and safer T-cell therapy production, reducing the risk for patients and speeding up treatment. The method uses cutting-edge technology to identify harmful microorganisms within 24 hours.
Researchers have successfully used a specially formulated toothpaste for Oral Mucosal Immunotherapy (OMIT) to desensitize adults with peanut allergies. The study showed that 100% of participants consistently tolerated the highest dose without severe reactions, and 97% adhered to treatment.
Researchers found blue light kills both dried cells and biofilms of Listeria monocytogenes, a frequent contaminant of food processing facilities. The pathogen's demise occurred quickest on polystyrene surfaces.
A study by Swansea University found that 85% of powdered infant formula preparation machines failed to reach a temperature of at least 70°C, a crucial step in killing bacteria. The researchers recommend stronger consumer protections and updated labelling requirements for infant formula preparation devices.
Researchers warn of risks associated with eating sushi and sashimi, especially for individuals with weak immune systems. The study highlights the importance of adopting a broad approach to combat the spread of antibiotic-resistant bacteria through animal and human health, food production, and environment.
A new filtration process can result in a pasteurization-resistant microbacterium passing into fluid milk if equipment isn't properly cleaned. Microfiltration extends shelf-life by removing bacteria via the removal of bacteria via the microfiltration process.
Research on minimally processed vegetables reveals unsatisfactory microbiological safety, with Escherichia coli and Salmonella spp. found at high prevalence rates. The study calls for best practice assurance to guarantee products with quality and safety for consumers.
A new study from the University of Illinois finds that stratified sampling is more effective at catching contaminants in infant formula than random sampling. The researchers used computer models to simulate testing finished formula and suggest ways to improve safety plans.
Researchers found that all 22 babies achieved a reduced sensitivity to peanuts after completing the treatment. After an oral food challenge, 91% of them could tolerate peanuts without triggering any allergic reactions.
A study in Brazil found that 35.4% of restaurants on a popular food delivery app are 'dark kitchens' with no direct contact with consumers, serving mainly Brazilian food at lower costs. The research highlights health and safety issues, consumer perceptions, and the need for legal viability to ensure sanitary inspection.
Exposure to plastic particles from microwaved baby food containers can be deadly, with up to 75% of cultured kidney cells dying after two days. The University of Nebraska-Lincoln study found that polypropylene containers release 1,000 times more nanoplastics than microplastics.
Researchers at West Virginia University are developing a hydrogen flexible boiler to decarbonize the food and beverage industry. The technology, proposed by Hailin Li, will supply thermal energy by burning clean fuel rather than traditional fossil fuels.
Researchers identified 8 bacterial genera commonly associated with environmental sources, known as core microbiota, which persisted despite differences between kitchens. These microbes were linked to kitchen design and cleaning practices, suggesting potential for improved hygiene.
A recent study of 106,000 births in New York City found that neighborhoods with healthier food options had lower rates of small for gestational age births. Higher densities of unhealthy food retail establishments were linked to increased risks of large or small-for-age birth weights.
The American Phytopathological Society published a special issue on key discoveries in plant pathology, highlighting groundbreaking findings over the past 50 years. These discoveries have significantly impacted plant health, food security, and food safety worldwide.
A new study by North Carolina State University researchers finds that sucralose-6-acetate, a chemical formed when we digest sucralose, is genotoxic and breaks up DNA. The chemical is also present in trace amounts in the sweetener itself, posing potential health risks.
A nine-year study led by Kyoto University found that critical thinking and logical decision-making promoted intelligent attitudes and risk literacy, reducing anxiety and food avoidance among citizens in Tokyo and Kansai regions.
Researchers have developed chicken eggs without the protein that causes egg white allergies, confirming their safety profile. The modified eggs, called OVM-knockout, were tested and found to be free from ovomucoid proteins, making them a potential solution for individuals with egg allergies.
A new pilot study found that even low levels of saccharin, acesulfame-K and cyclamate can modulate the copy rate of genes in white blood cells, sensitizing them to certain immune stimuli. The researchers also discovered that taste receptors may act as sensors for the cellular immune system.
A cost analysis suggests Lecanemab, an antidementia medication with modest clinical benefit, could add billions to Medicare spending each year. Beneficiaries without supplemental coverage would face substantial out-of-pocket costs.
McMaster University researchers developed a rapid and inexpensive test for Salmonella contamination in food, which provides accurate results in an hour or less. The test improves food safety, reduces the cost of processing fresh poultry and other foods, and helps limit broad recalls to batches identified as contaminated.
A Spanish study found that 40% of supermarket meat samples contained multidrug-resistant E. coli, including strains capable of causing severe infections in people. The study highlights the need for regular assessment and farm-level interventions to reduce the presence of antibiotic-resistant bacteria in food-producing animals.
A recent study found that polymeric PFAS used in food packaging break down into toxic smaller molecules, contaminating food and the environment. The research contradicts claims that polymeric PFAS are harmless and poses a risk to human health.
Researchers aim to optimize food bacterial detection using fluorescence detection, reducing detection time and improving sensitivity. The goal is to prevent spread of foodborne pathogens and provide a safe food supply.
Researchers have identified four simple ways to minimize the formation of potentially harmful disinfection byproducts when cooking pasta with iodized table salt and chloramine-treated water. By using straining noodles and boiling without a lid, people can significantly reduce their exposure to these compounds.
A new study by the Cleveland Clinic found that high levels of erythritol, a popular artificial sweetener, are associated with an increased risk of heart attack and stroke. Researchers studied over 4,000 people and found those with higher blood erythritol levels were at elevated risk of experiencing a major adverse cardiac event.
A European-wide recall of Kinder Chocolate products, including eggs, prevented thousands of extra cases of Salmonella Typhimurium. The recall, triggered by intensive collaboration between public health experts, food safety agencies, and regular surveillance, saved lives and reduced the risk of devastating global outbreak.
Fresh meat recalls can significantly reduce customer demand, with large recalls causing a larger loss in meat demand. The study suggests that companies can take action to prevent food recalls by increasing mandatory inspection of fresh meat products and developing standard regulations.
Researchers have developed a shellac-based coating to improve the gas barrier properties of moulded pulp materials, making them suitable for food packaging. The coating, combined with nanofibrillated cellulose, provides superior water resistance and thermal stability, while preserving environmental sustainability.
A recent study by University at Buffalo researchers found toxic elements like arsenic, lead, mercury, and cadmium in many commercial baby foods. The study highlights the need for stricter regulations to protect infants from these harmful substances.
OmniVis, a pathogen detection company, has received $100,000 from the Purdue Ag-Celerator fund to establish a field pilot for its hand-held devices. The funding aims to test the devices in real-world settings and make connections with the agricultural community.
Penn State researchers created a customized food safety training program for farmers market vendors, addressing inadequate practices in Pennsylvania and other states. The program resulted in significant knowledge gains and changes in attitudes among participants.
Researchers at Tufts University develop biopolymer-based sensors that can detect bacteria, toxins, and chemicals in the environment. The sensors glow when dangers are present and can be printed on a wide range of materials, including wearable items and food jars.
A new paper highlights the need for globally harmonized probiotic regulatory approaches, emphasizing the importance of comprehensive genomic characterization. It proposes a risk-tier system based on strain history and genome analysis, recommending more extensive testing for innovative strains before marketing.
Researchers developed magnetic microrobots that can bind and isolate S. aureus from milk, improving dairy safety. The 'MagRobots' use antibodies to target the bacteria, allowing for efficient pathogen isolation while preserving naturally occurring microbes.
Researchers developed a disposable, fast, and reliable biosensor system to detect putrescine in beef samples, improving food safety. The system uses cell-free protein synthesis and is designed to be consumer-friendly, empowering individuals to check the quality of their food.
A study found that 'harmless' Listeria innocua strains are developing resistance to temperature, pH, dehydration and other stresses, as well as hypervirulence similar to pathogenic L. monocytogenes. The strains were collected from raw, dried and processed meats at commercial food processing facilities in South Africa.
Researchers discovered how enzymes metabolize chiral PCBs, leading to neurodevelopmental issues. The study found that mirror-image isomers are metabolized differently, causing selective toxicity in humans and animals.
Researchers developed disease-resistant maize genotypes for smallholder farmers, increasing safe yields and reducing aflatoxin contamination. The findings offer a promising strategy to protect food security in Sub-Saharan Africa.
A new study by Cornell University researchers found that changing the wording on expiration dates could help reduce food waste. The study suggests that certain labels, such as "use by" or "best if used by," may lead to more food being discarded than others.
Researchers developed a 'clean-label' method to minimize spoilage problems in fresh pasta, adding 30 days to its shelf life. The technique uses modified atmosphere packaging and bioprotective probiotic cultures to control microbial growth.
A large listeriosis outbreak in southern Spain was linked to contaminated stuffed pork, which led to a public health alert and the implementation of post-exposure prophylaxis for pregnant women. The outbreak resulted in 207 confirmed cases and five miscarriages, highlighting the risk of Listeria contamination in ready-to-eat foods.
A Rutgers University study has revealed that spice containers are a common source of cross-contamination in kitchens, with nearly half of samples showing evidence of contamination. The study's findings highlight the importance of proper handwashing and sanitizing of kitchen surfaces to prevent the spread of foodborne illnesses.
Researchers from Osaka University create an unobtrusive edible tag embedded inside cookies that can be read without destroying the food. The 'interiqr' method uses 3D printing to contain patterns of empty spaces, making QR codes visible with a simple backlight.
Researchers at IIT developed a self-powered defrosting sensor to detect improper food freezing. The sensor may be used in future applications and has been published in ACS Sensors (doi:10.1021/acssensors.2c01280)
Scientists have created a self-powered, temperature-activated device using edible materials like table salt, red cabbage, and beeswax. The sensor can be used to monitor the storage history of frozen products and alert consumers.