Articles tagged with Food Safety
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 ...
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.
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 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.
The discovery of five novel listeria species will help identify potential growth niches in agricultural soil and improve food safety by expanding the knowledge base on listeria diversity. This increased understanding will prevent contamination, false positives, and foodborne outbreaks.
The Future Ready Food Safety Hub (FRESH) is a tripartite collaboration between NTU, SFA, and A*STAR to address food safety challenges. The hub aims to close the gap in scientific capabilities for food safety risk assessment and validation, strengthening Singapore's food safety ecosystem.
Researchers suggest reducing food waste in various settings, including schools, homes, and restaurants, while promoting healthy nutrition. Strategies include implementing behavioral cues, reusing leftovers, and developing cooking education curricula for low-income households.
The Global Harmonization Initiative aims to establish a legislative framework for recognized food safety professionals, promoting formal requirements for education, registration, and professional bodies. This move seeks to enhance food safety practices globally by setting standards for roles in managing food safety.
Experts argue that a 'regulatory ecosystem' is necessary for trustworthy AI, rather than relying on public education or increased transparency. Drs Knowles and Richards propose the use of AI documentation, such as IBM's AI Factsheets, to empower specialists in assessing trustworthiness.
Researchers found that silver nanoparticles in antimicrobial plastic can form in foods and beverages, especially in sweetened products. The study suggests that long-term storage of these packaged items could lead to the transfer of silver ions into food and drinks, potentially harming human health.
A new University of Illinois study aims to develop better testing methods for produce, focusing on toxin-producing E. coli and improving preharvest testing protocols. The project involves swabbing plants in the field with a sterile cloth attached to a stick to capture potential pathogens.
Researchers propose a Food Safety Monitoring System that uses text mining to analyze consumer comments on websites, flagging products associated with food-related illnesses. The system was tested on Amazon reviews and IWasPoisoned.com data, identifying specific brands of protein bars and herbal teas as high-risk products.
Researchers at Chung-Ang University have created a novel quantitative method to assess the safety of food, particularly for fish samples. By using fluorescent carbon nanoparticles and a protein that binds strongly to histamine, the team can accurately quantify histamine levels in fish samples with high sensitivity and specificity.
Dr. Zoellner received the Frozen Food Foundation Freezing Research Award for her work on agent-based computer models to control foodborne pathogens in frozen food facilities. Her research helps assure the microbial safety of frozen foods through the identification and tracing of Listeria monocytogenes.
The American Frozen Food Institute's International Expert Panel has developed recommendations for managing the risk of Listeria monocytogenes in low-risk foods. The panel suggests using risk-based approaches and policies that acknowledge the ubiquity of Lm, while expending limited resources on high-risk foods.
The Spanish e-book examines various types of fermented foods, including their production process, nutritional content, and impact on human health. It also delves into the role of lactic acid in promoting beneficial effects and the microbiological safety of fermented foods.
Researchers develop prediction models for spinach quality and safety using portable NIRS sensors, offering a fast, accurate, environmentally friendly, affordable and non-destructive solution. This technology has the potential to revolutionize quality control systems in the food industry.
Researchers at Technical University of Denmark have isolated new strains of lactic acid bacteria that can increase the safety of fermented camel milk products. The bacteria can kill off disease-causing microorganisms such as E.coli and salmonella, making the milk safer for consumption.
The study concludes that a more holistic approach to poultry food safety is needed to better protect the public from foodborne pathogens like Salmonella. It highlights the limitations of current guidelines, which only consider pathogen prevalence and do not account for other risk factors such as serotype virulence and temperature abuse.
A Cornell University study reveals that food safety training and planning can lead to increased sales and revenue for small-scale farmers. By investing in food safety practices, these farmers can tap into new markets and buyers, resulting in overall gains.
Researchers have developed a DNA-based method to identify food components and specify their origin. The technique used k-mers for analysing genomic DNA data, allowing for the quick identification of plant or bacterial DNA in food samples.
A new study by UMD researchers highlights the importance of interdisciplinary collaborations in reducing global food waste due to date labeling. The study aims to clarify the science or lack thereof behind food date labels, with a focus on developing interventions to reduce behaviors that increase food waste.
A UMass Amherst team is studying the microbial safety risks of processing leafy greens in washing machines, aiming to develop guidelines for safe use. The researchers are examining contamination risk factors, sanitation options, and best practices for farmers.
A new sticker has been developed to indicate whether cold-chain food products have gone bad. The sticker changes color when exposed to room temperature, allowing users to determine if their food is spoiled. Its low manufacturing cost and flexibility make it suitable for widespread use in the fresh food delivery market.
A new study reveals that conserving natural habitat around strawberry fields can decrease crop damage costs by up to 23% and increase yields, without compromising food safety. Removing natural habitat, on the other hand, can lead to significant cost increases of up to 76%.
Researchers from Cornell and Mars Global Food Safety Center developed a method for whole-genome sequencing to determine salmonella serotypes in two hours. This improves the efficiency of food safety response to salmonella contamination incidents, which can occur in various foods.
A recent investigation by the Environmental Working Group found that the EPA has failed to apply an extra margin of safety to legal limits for pesticides in food, putting children at risk. The study examined 47 non-organophosphate pesticides and found that only five cases had the required tenfold safety factor applied.
Five UMass Amherst Ph.D. students have received AOCS student awards for their work in functional foods, bioavailability of nutrients and nanotechnology applications in food science. Their research has been recognized as innovative and creative, reflecting the caliber of the university's food science program.
A new research tool, FFLLoRA, was developed to assess individual production lot risks of Listeria monocytogenes in frozen foods. The tool incorporates factors like facility attributes, Lm prevalence and consumer handling to estimate listeriosis risks.
The Society for Risk Analysis has awarded six prestigious awards and named six new Fellows, recognizing 12 individuals for their significant contributions to the field of risk analysis. The awardees include experts in decision analysis, education, service, practice, achievement, and statistical methods.
David Julian McClements, a UMass Amherst distinguished professor, received the 2019 Nils Foss Excellence Prize for his groundbreaking research on functional foods and nanotechnology. The award will support new equipment and investigation in areas like plant-based foods and nano-enabled nutraceuticals.
The BfR has developed a digital tool to track product contamination sources, while strategies for reducing Salmonella and Campylobacter infections are discussed. Viral foodborne diseases like hepatitis E and A are also on the agenda.
Agri-Neo's Neo-Temper technology eliminates harmful pathogens in flour through an organic, non-thermal process, preserving nutritional qualities while integrating seamlessly into existing tempering processes. The solution has been validated in four commercial mills in the US and Canada, with a waiting list for additional millers.