Articles tagged with Food Safety
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.
A study by the BMJ found that less than a third of FDA regulatory actions are backed by published research findings or public assessments. The researchers analyzed drug safety signals from 2008 to 2019 and found that most regulatory actions were based on changes to drug labeling, with only about 30% corroborated by relevant studies.
A new study finds that many major US cities lack clear guidelines for safe lead levels in urban soils, where food is grown. This can lead to exposure risks for consumers, particularly children. Researchers call for federal standards and better access to information to support safer urban agriculture practices.
The AFFI Food Safety Forum brought together global experts to explore detection methods for foodborne non-cultivable pathogens, their limitations, and policy implications. The event provided an overview of current PCR-based detection methodologies and guidance for prevention and control strategies among growers and food processors.
Researchers found nearly 400 food samples tested positive for organophosphate esters (OPEs) from common flame retardants. Levels were below health risk thresholds but raised concerns about long-term exposure and contamination sources.
A new study by NC State University found that total formulation impacts surface sanitizer efficacy against norovirus, with only alcohol-based products showing significant reduction. Additionally, paper towels used to clean up messes can be a source of cross-contamination.
Scientists developed a simple and rapid method to identify multiple food poisoning bacteria using nanometer-scaled organic metal nanohybrid structures that bind via antibodies to specific bacteria. The method can detect various types of bacteria in one hour without culturing, improving food safety.
Researchers identified critical success factors for mitigating challenges in the food cold chain, including stakeholder pressure and sustainable investment. The study provides a detailed theoretical framework for developing sustainable business strategies in China.
A study has found that pheasant meat can contain small fragments of toxic lead, which can be absorbed by the body and cause long-term harm. Researchers detected up to 10mg of tiny lead shards per pheasant, widely distributed within the bird's tissues.
Researchers analyzed four pesticides' effects on earthworms and springtails in Northern, Central, and Southern Europe. They found varying risks depending on soil compartment and pesticide characteristics. The study highlights the need to consider regional variability when regulating agricultural practices.
A new study published in Applied and Environmental Microbiology suggests that oil formulations with food-grade organic acids can kill dried Salmonella on stainless steel surfaces. This approach has the potential to replace water-based cleaning methods, which promote microbial growth and are often challenging to use.
A University of Washington study found that Pacific salmon in larger groups have lower predation risk, but may trade safety for food. The researchers analyzed historical data on fish catches and predator wounds to estimate group size and predation risk, revealing the benefits and costs of schooling in marine fish.
Researchers at Karolinska Institutet have developed nano-sensors that can detect pesticide residues on fruit surfaces in just five minutes. The sensors use flame-sprayed nanoparticles made from silver to increase the signal of chemicals, overcoming high production costs and limited batch-to-batch reproducibility.
A Cornell University study found that consumers will use milk carton QR codes to better depict how long the milk is drinkable, potentially reducing agricultural and food waste. The use of QR codes could also help retailers discard less food by providing consumers with more accurate 'best-by dates'.
A new study found that states with higher funding for public health programs reported more foodborne illnesses and were better equipped to investigate them. The researchers hope their findings will lead to increased investment in public health programs nationwide.
A multistate outbreak in 10 European countries linked to chocolate products has been linked to monophasic Salmonella Typhimurium, primarily affecting young children. The outbreak strain demonstrated a multidrug-resistant profile, highlighting the importance of including uncommon AMR profiles in early international communications.
Researchers recruited 300 home cooks to assess the impact of washing poultry on kitchen contamination. Despite interventions aimed at reducing contamination, participants showed similar levels of contamination regardless of whether they washed their chicken or not.
A study found that apples and other fruits can host drug-resistant, pathogenic yeasts on surfaces, including Candida auris. The fungicides used to prolong shelf life may select for these resistant strains, increasing the risk of transmission.
The BfR has developed a novel testing strategy to detect ciguatoxins in fish, which enables the reliable identification of seafood poisoning cases. This method combines cell-based assay tests and liquid chromatography-mass spectrometry (LC-MS/MS) for precise detection.
Scientists developed a natural antibacterial texture inspired by insect wings, killing up to 70% of bacteria. The innovation aims to reduce food waste, particularly in meat and dairy exports, and extend the shelf life of packaged food.
A University of California, Davis study found that farms with surrounding natural habitat experience the most benefits from birds, including less crop damage and lower food-safety risks. The presence of natural habitat was the single most important driver differentiating a farm where wild birds brought more benefits than harm.
A survey study found that 71% of respondents support increased transparency in the FDA drug approval process. Public support for or opposition to transparency measures was assessed in this study.
A study by researchers at NYU School of Global Public Health and Tufts University found that only a third of online grocery items display required nutrition information. This omission poses significant health risks for consumers, particularly those with allergies or dietary restrictions. The authors advocate for federal regulation to e...
Researchers at Swiss Federal Laboratories for Materials Science and Technology (EMPA) have developed a protective cover for fruits and vegetables based on renewable raw materials. The cellulose coating extends the shelf life of bananas by more than a week, significantly reducing food waste.
The University of Helsinki is leading a three-year €3.5 million funded project FOODNUTRI to promote digitalisation and green transition in Finland's food system. The project will develop innovative solutions for sustainable food production, processing, and consumption.
A recent study found that over 50% of products containing sesame did not declare it on the label, leading to accidental ingestion and allergic reactions. Clear and specific product labeling is essential for preventing adverse reactions, especially anaphylaxis, in food-allergic individuals.
A large US sample of 17,000 adults found that usual seafood consumption was not associated with increased risk of cardiovascular-related deaths or any cause. The study suggested that mercury exposure from seafood does not significantly impact mortality rates.
Researchers at Lancaster University examine the use of AI in the food sector, highlighting the need for trusted data collaboration to reduce waste and increase sustainability. They also warn about potential ethical issues and unexpected consequences of new technology.
A recent study published by the University of Ottawa found that over 1 in 20 Canadian children do not eat lunch on school days, with older kids and those from food-insecure households being the most affected. The study also reveals that children living in food-insecure households are twice as likely to miss lunch compared to their peers.
A recent study found that popular US fast food items contain widespread amounts of phthalates and other plasticizers, which are linked to serious health problems. Consumers can reduce exposure by switching to mostly home-cooked meals.
A recent study found that food safety crises at smaller restaurant chains have a significant impact on consumer behavior, causing people to be hesitant to visit other restaurants even if they were not directly involved. The negative spillover effect was greater from the bottom up, with small chain crises hurting big-name brands more.
A new study from Cornell University uses digital twins to identify optimal times and locations for detecting Listeria bacteria in produce facilities, reducing the risk of contamination. The researchers' model provides a novel way for food safety managers to visualize microbial contamination risks and experiment with different sampling ...
A new study by researchers at the University of Houston found that COVID-19-related parenting stress has a negative impact on children's eating habits, leading to maladaptive feeding behaviors. The study suggests that policy makers and nonprofit organizations should provide support systems to help parents manage their daily stressors.
Researchers at the Leibniz Institute for Food Systems Biology have identified the 'caramel receptor', which recognizes furaneol, a natural odorant found in fruits and coffee. This discovery contributes to a better understanding of molecular coding of food flavors.
Researchers at Tokyo University of Agriculture and Technology developed a simple and rapid method to detect amyloid protein in bovine livers using fluorescence fingerprint analysis. This approach allows for quick processing and accurate detection of AA amyloidosis, potentially leading to more efficient diagnostic tools for this disease.
Researchers identified three new Alicyclobacillus species that can cause spoilage in apple juice. The discovery will allow manufacturers to identify and fine-tune control strategies to reduce waste and improve customer satisfaction.
A significant disparity was discovered in the quality and safety of romaine lettuce purchased in low- versus high-income communities. Samples from low-income areas showed high levels of contamination with disease-causing microorganisms, while those from high-income areas were clean.
Mycotoxins are toxic secondary metabolites of fungi that contaminate agricultural products, posing severe health risks. Aptasensors utilize aptamers to specifically detect mycotoxins with high sensitivity and specificity, allowing for fast and reliable detection in field settings.
A new food freezing method called isochoric freezing preserves food without turning it to solid ice, killing microbial contaminants during processing. This technology could save up to 6.5 billion kilowatt-hours of energy and reduce carbon emissions by 4.6 billion kg annually.
The German Federal Institute for Risk Assessment (BfR) has proposed a research-based concept to identify chemical combinations with potential health effects. The concept aims to provide a feasible approach to identify potentially health-relevant mixtures and background exposures across regulatory silos.
A study found that 95% of fungal species on Earth remain undescribed, leading to inconsistent regulations and potential health risks. The researchers tested 16 food products labeled as containing 'wild mushrooms' and discovered most consisted of cultivated species, including poisonous varieties.
A new genomic and geological mapping tool helps track listeria found in ingredients, processing facilities and finished products by pinpointing sources of contamination. The nationwide atlas reveals the natural distribution of listeria across the US, aiding in the identification of risk areas.
PlantwisePlus will test new interventions in 6-7 countries to reduce crop losses and empower farmers to increase incomes, food security, and food safety through sustainable approaches. The program aims to accelerate the availability of nature-positive plant protection products and create employment to support economic development.
The pandemic led to increased consumption of unhealthy snacks, desserts, and sugary drinks. Many Americans worried about food availability and safety, with lower-income households more concerned. Online grocery shopping became a key trend during the pandemic.
A new mathematical model predicts Clostridium botulinum growth and toxin production in chilled food products, reducing the need for costly laboratory experiments. The model's comprehensive approach considers multiple factors, including storage temperature, pH, salt, and preservatives, to ensure food safety.
Researchers at Aarhus University are developing a new method for preserving food using naturally occurring compounds to reduce waste and improve sustainability. The project, BioFunc, will explore the fundamental mechanisms behind organic acid preservation and develop a proof-of-concept for a bio-preservative system.