Articles tagged with Food Safety
Researchers from Michigan State University and University of Nebraska Medical Center found no evidence of negative health effects from titanium dioxide in rats. The study corrected flaws in the original French research, including inadequate testing methods and unrealistic rat exposure scenarios.
A new training program aims to help children with food allergies stay safe. The Food Allergy Superheroes Training (FAST) Program will teach 6-8 year olds basic skills to react responsibly to food allergies. The program's goal is to increase adherence to food allergy safety guidelines and reduce hospital visits among low-income families.
A new whole-genome sequencing technique is being adopted to detect salmonella in the food industry. This method provides a more reliable and precise identification of salmonella strains, enabling the origin and path of outbreaks to be determined.
Since President Trump took office, FDA warning letters have fallen by a third, with significantly fewer issued during his second year. The decline in enforcement actions raises concerns among agency watchers and experts, who find the trend alarming despite the FDA's claim of ongoing regulatory efforts.
Researchers at Imperial College London have developed affordable and biodegradable sensors that can detect spoilage gases in meat and fish products, reducing food waste and plastic pollution. The sensors, called PEGS, can be read on smartphones and are cheaper to produce than existing sensors.
Researchers studied bushmeat markets in Lao PDR to understand the risks of disease transmission. High contact rates between consumers and bushmeat were found, highlighting the need for integrative approaches to conservation, public health, and rural development.
Complex federal food safety rules are being clarified to assess agricultural water use, with potential cost savings of $37 million annually nationwide. The Produce Safety Alliance is developing new ways to evaluate and manage water sources to reduce contamination risks.
A recent study published in Obesity found that consuming red raspberries can lower blood glucose levels and improve insulin responses in individuals at risk for diabetes. The researchers concluded that incorporating certain fruits like red raspberries into meals can have beneficial effects on glucose control.
A new survey found widespread confusion among US consumers regarding food date labels, leading to unnecessary discards and increased waste. The study suggests that clear and consistent labeling is crucial to reduce food safety risks.
A team of scientists developed a machine-learning approach to predict the animal source of certain Salmonella outbreaks with 83% accuracy. The system identified poultry and swine sources as the top predictors, followed by bovine and wild bird sources.
Researchers have developed a wireless system that leverages RFID tags on billions of products to sense potential food contamination. The system, called RFIQ, includes a reader that detects minute changes in wireless signals emitted from RFID tags when they interact with food.
New population studies support that low calorie sweeteners can meet public health recommendations on sugar intake reduction and are linked to a higher-quality diet. Human clinical trials consistently show that low calorie sweeteners aid in weight loss and glucose control when used as a replacement for sugar.
A new machine-learning model developed by Google and Harvard T.H. Chan School of Public Health can identify potentially unsafe restaurants more accurately than existing methods, helping to detect lapses in food safety in near real time. The model's overall precision rate was 52.3%, compared to 22.7% for routine inspections.
A study by Penn State researchers highlights inadequate food safety practices among farmers market vendors, with key areas of concern including hand washing, personal hygiene, and cross-contamination. The researchers recommend a tailored training program to address these issues and ensure safe food sales in Pennsylvania.
A study analyzed weather data from various sources in the US from 2000 to 2017, revealing links between temperature and risk of fatal crashes, food safety violations, and police stops. Climate projections suggest future warming may impact regulatory oversight, with potential implications for governance.
In the EU, 35.3 kg of fresh produce is wasted per person per year, with 50% coming from fruit and vegetables. Researchers found that applying targeted prevention strategies could reduce avoidable waste by 14.2kg per capita.
Testosterone prescriptions decreased in men without a clear indication following reports of increased heart attacks and strokes associated with testosterone use. The steep decline coincided with the FDA safety bulletin, leading to a decrease in prescribed testosterone therapy in the US.
Researchers at Penn State found that low-tech training methods, such as customized flipcharts, can improve food safety knowledge and behavior among workers in small-scale dairy farms. The training led to improved sanitation and personal hygiene practices, reducing the presence of microorganisms like E. coli.
A new study from the University of Waterloo found that fewer than 50% of recommended food-handling practices were followed by Ontario high school students. The researchers observed significant improvements in thermometer use after a training program, but many students continued to engage in risky behaviors.
Chinese consumers mistrust domestic food supply chains, seeking safer imported EU products with clear country of origin labels. To capitalize on this demand, European producers can enhance product safety and authenticity through third-party certifications and tamperproof seals.
The USDA's National Institute of Food and Agriculture (NIFA) has awarded $4.7 million to support food safety education for producers and processors affected by the Food Safety Modernization Act (FSMA). The funding will provide customized training to small and mid-sized farms, beginning farmers, and socially-disadvantaged farmers.
Experts emphasize need for standardized quality review, transparent data sharing and greater stakeholder involvement in risk assessment. Workshop participants agree on importance of harmonized system for efficient regulation.
The National School Lunch Program's zero-tolerance policy for Salmonella and E. coli bacteria has led to highly effective food safety standards, with 99% of shipments being Salmonella-free. This effective program is critical for child nutrition policy and anti-poverty measures.
A Penn State research group extended its food safety training program to Armenia, showing significant improvements in students' knowledge, behavior, and attitudes towards food safety. The project aims to replicate the program in Ukraine, Africa, and Latin America to combat global foodborne illness.
The USDA's National Institute of Food and Agriculture has awarded six grants totaling $836,494 to support farmer safety and health. The AgrAbility program provides direct agricultural assistance, education, and networking to farmers with disabilities, while the Youth Farm Safety Education and Certification (YFSEC) Program delivers time...
NIFA's Agriculture and Food Research Initiative program supports research, education, and extension projects that promote a safe, nutritious food supply. The funding enables scientists to investigate innovative approaches to detect and control contaminants in food, contributing to the production of high-quality, nourishing food.
Researchers create a packaging film coated with clay nanotubes and antibacterial essential oil to prevent microbial growth and over-ripening. The new technology shows promise in preserving fruits, vegetables, and meats, reducing food waste and economic losses.
A study analyzed 5,144 reported adverse events from 2004 to 2016, with a significant increase in hair care product-related incidents between 2015-2016. The findings highlight the need for better cosmetic surveillance due to limited FDA reporting obligations and potential consumer attributions of serious health outcomes.
The Hong Kong Polytechnic University (PolyU) is part of a leading EU-China food safety project, tackling global food fraud worth $52 billion annually. The partnership aims to reduce food fraud and improve safety through innovative technologies and collaborative research.
A new study published in the Journal of Allergy and Clinical Immunology found that 3.6 percent of the population studied had a documented food allergy or intolerance. Shellfish was the most commonly reported food allergy, with the highest rates among females and Asians.
The Partnership for Food Safety Education is using Kansas State University's Center for Sensory Analysis and Consumer Behavior research to promote safe poultry handling. Key findings include the importance of disinfecting shopping cart handles, using meat bags in grocery stores, and washing hands before food preparation.
The USDA's National Institute of Food and Agriculture is providing $800,000 to enhance distance education in the agricultural sciences for students in remote geographic regions. This funding will support higher education institutions in US insular areas to develop online courses and programs in food and agricultural sciences.
The USDA has allocated $150.2 million through the Agriculture and Food Research Initiative (AFRI) to support projects addressing key agricultural, food, and natural resource problems. The funding aims to develop innovative technologies and sustainable management strategies for livestock, crops, and critical underlying resources.
Researchers at MIT have developed a new method for detecting foodborne pathogens like E. coli using specialized droplets that can bind to bacterial proteins, allowing for fast and affordable testing with smartphones.
The National Institute of Food and Agriculture (NIFA) is providing $2.4 million in funding to support veterinary services and alleviate shortages in rural areas. The grant program will help veterinarians, veterinary students, and other health professionals gain specialized skills and provide practices with additional resources.
A recent study found that bestselling cookbooks offer little useful advice on reducing food-safety risks. Only 89 out of 1,497 recipes provided relevant and safe cooking temperatures. Recipes often perpetuate unreliable methods such as checking for juices to run clear or using subjective indicators like cooking time.
The USDA has announced $300,000 in funding for initiatives offering farm safety education and certification to youth in agricultural production. The program aims to provide industry-recognized credentials and ensure vocational curricula align with current regulations.
The USDA has allocated $11 million for projects addressing antimicrobial resistance, a significant public health concern affecting over 2 million people annually. The funding supports extramural research and education activities aimed at understanding and mitigating AMR along the food chain.
CSU researchers create affordable and rapid testing systems for water and food-borne pathogens, aiming to reduce expensive follow-up tests. The new system uses enzymes associated with fecal indicator bacteria, detecting harmful bacteria within four to 12 hours.
The USDA is providing up to $5 million in funding for research on cyber-physical systems to improve efficiency and sustainability in the agricultural industry. This initiative aims to develop data-driven analytical tools throughout the food supply chain to promote smarter decision-making and reduce waste and increase safety.
A Kansas State University study found that celebrity chefs exhibit poor food safety habits, including inadequate hand-washing and contamination risks. The researchers suggest that celebrity chefs can promote better food safety practices through education and awareness.
A recent study found that restaurants often provide inaccurate information about food safety risks, particularly with undercooked beef hamburgers. Despite menus complying with FDA guidance, servers frequently contradict this information, leaving customers confused and vulnerable to foodborne illnesses.
Researchers at Kansas State University discovered that adding hand-washing reminders and meat thermometer instructions to published recipes increases usage by 85% and 60%, respectively. This simple approach can reduce foodborne illness and healthcare costs.
A University of Houston team has developed a behavior-based educational toolkit system to improve safe food handling practices for restaurant and grocery store employees. The augmented reality technology streamlines food cleanliness practices for smaller operations, with the goal of enhancing food safety behavior.
A study by UGR and University Hospital San Rafael found that Spanish children are overexposed to unhealthy food ads on TV, promoting childhood obesity. The researchers call for increased control over food commercials to promote healthy lifestyles.
A new study found that television cooking shows rarely model proper food safety measures, with only 4 out of 39 episodes showing compliance with recommendations. The study highlights the need for food safety training and education on these programs to reduce the incidence of foodborne illness.
A new multistate research project aims to educate fruit and vegetable growers on agricultural water treatment systems. The project will develop a curriculum to equip growers with knowledge to successfully implement water treatment systems, reducing the risk of foodborne pathogens.
The US Department of Agriculture has awarded over $4.3 million to 48 veterinarians to repay their loans and provide critical services in areas lacking sufficient veterinary resources. The program aims to address shortages of food animal veterinarians, particularly in rural areas.
Researchers summarize vinegar's anti-bacterial, antioxidant, and weight loss capabilities due to organic acids, polyphenols, and acetic acid. The review also highlights potential anticancer activities of certain grain vinegars.
The US Department of Agriculture has awarded grants totaling $36.5 million to support research and extension projects in specialty crop production. These projects focus on improving crop yields, addressing food safety concerns, and promoting sustainable agriculture practices.
Researchers at the University of Nevada, Reno have successfully reduced salmonella bacteria in ground poultry, pork, and beef by up to 90% using bacteriophages. The study's findings offer promising results for improving food safety in the meat industry.
A Purdue University research team has developed an electronic sensor that can distinguish between dead and living bacteria cells. The sensor works by detecting changes in electrical conductivity in droplets containing bacteria, a process that varies according to whether the cell is alive or dead.
One third of global food is lost or wasted, causing environmental harm and contributing to global warming. Individual actions, such as checking fridge contents before shopping and adjusting consumer choices, can significantly impact sustainability.
Experts warn of disappearing artisanal Mexican cheese varieties due to lack of documentation and standardized production processes. Standardization and preservation efforts aim to protect these unique cheeses and secure protected designation of origin (PDO) status.
The USDA has awarded grants to 11 universities to research the use of nanotechnology in improving food safety, enhancing renewable fuels, increasing crop yields, managing agricultural pests, and more. The research aims to develop innovative solutions for addressing key challenges in agriculture.
The INNUENDO project aims to integrate whole genome sequencing into routine surveillance and outbreak investigations, addressing the need for accessible IT frameworks and expertise. The cross-sectorial framework will standardize process, simplify data analysis, and enhance public health microbiology capabilities.
Lili He will study mechanisms of how chemical pesticides penetrate fresh produce and move into plant tissues, affecting food safety for consumers. Her research uses innovative SERS techniques to detect trace amounts of pesticides without damaging samples.
A study by Cornell researchers found that consumers tend to ignore food safety risks if they conflict with their preferred products, rather than changing their behavior. The study showed that risk information alone is not enough to get consumers to alter their behavior.
Researchers found that pantry food safety procedures were often informal, with 75% lacking proper storage and handling information. However, most pantries limited cross-contamination and provided adequate handwashing facilities.
A review of studies identified 27 natural ingredients that can act as antioxidants in meat and meat products, including Mustard Leaf Kimchi Extract, Oregano Essential Oils, and Carrot Juice. These natural compounds may help preserve the quality and safety of meat products without the use of synthetic additives.