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.
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.