Articles tagged with Food Safety
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.
Researchers developed a smartphone application to collect data on food handlers' behaviors, minimizing the Hawthorne Effect. The app allows for discreet observation and recording of aspects such as hand hygiene and temperature control, improving the quality of food safety observations.
The Center for Agriculture and Food Security and Preparedness at the University of Tennessee Institute of Agriculture is developing a national training program for produce food safety with a $1.5 million grant from the FDA.
The European Commission's Joint Research Centre highlights the need for global cooperation to regulate nanotechnology in food and agriculture. Current approaches vary between countries, with EU and Switzerland introducing binding provisions and others relying on non-legally binding guidance.
A study by University of Minnesota authors reveals five key roles sugar plays in food: improving flavor, enhancing color, adding bulk and texture, aiding fermentation, and preserving foods. The research discusses the challenges of labeling added sugar and replacing it in foods.
Researchers at Washington State University have found that UVC light can effectively inactivate up to 99.9% of foodborne pathogens on apples and pears, but listeria was more resistant. The technology is simple to implement and inexpensive, making it a promising solution for organic fruit processors.
A five-year grant from the USDA National Institute of Food and Agriculture will support a graduate training program combining laboratory research and practical application to enhance food safety in the produce industry. The program aims to develop tested, validated methods to reduce food safety risks in an affordable way.
China and Taiwan have enhanced their food safety laws to tackle food fraud and protect consumers. New regulations require food businesses to register and implement good hygiene practices, while Taiwan also introduces labeling requirements for genetically modified foods.
Light-based technologies using UV, pulsed light, and LED lights show promise in improving food safety and longevity by breaking down bacterial cells and eliminating microorganisms. However, more research is needed to understand penetration depth and ensure effective use.
New research from Cornell University suggests that farmers should wait 24 hours after a rain or irrigation to harvest crops, as this reduces the risk of exposure to the pathogen Listeria monocytogenes. By doing so, farmers can minimize the presence of Listeria on fresh produce and ensure consumer safety.
Researchers at PolyU have developed a new method for rapidly authenticating edible oils, allowing for quick screening of gutter oils. The new approach uses matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) to determine the authenticity of edible oil samples within five minutes.
Research found that neighborhoods with more physical activity resources and healthy food options have a lower incidence of type 2 diabetes. Individuals with lower income, education, or physical activity levels were more likely to develop the condition.
Researchers at Wayne State University aim to determine contaminant prevalence in urban agriculture soil, identify risk factors and develop guidance for safe and sustainable gardening. The project will provide urgently needed information on physical, chemical and biological contamination in urban agricultural environments.
The University of Georgia's Michael Doyle emphasizes the importance of clinicians educating patients on food safety practices to prevent illnesses. The US is facing challenges such as an aging population and imported foods from other countries that may not adhere to sanitary standards, making prevention crucial.
Researchers developed guidelines for managing food safety risks in school and community gardens. A pilot study shows that the guidelines lead to significant improvements in handwashing, water supply safety, and hazard assessment. The results demonstrate the effectiveness of simple yet crucial measures in reducing foodborne illness risk.
A new review article reveals pasture-fed lamb meat is rich in polyunsaturated fats, offering a lower saturated fat alternative. The study suggests this change could help reduce cardiovascular disease risk in Western diets.
A survey of 1,117 U.S. consumers reveals that most are willing to buy nanotech or genetically modified foods if they offer health or safety advantages. The study identifies four consumer groups: rejecters, averse consumers, price-oriented shoppers, and benefit-seekers who prioritize nutrition and food safety.
The researchers developed a framework for effective social media communication about food safety, highlighting the need for dialogue and engagement with key audiences. The guidance aims to reduce the risk of foodborne illness by leveraging platforms like Twitter and Facebook.
The Sino-U.S. Joint Research Center for Food Safety will conduct research on global food safety-related policies, establish an international research platform, and propose solutions for hazards in the food industry value chain.
Researchers at Washington State University found that cinnamon oil is effective in killing several strains of E. coli, including non-O157 STEC, which causes approximately 110,000 cases of illness annually. The oil can be incorporated into films and coatings for packaging meat and produce to eliminate microorganisms.
A recent panel discussion at the Institute of Food Technologists Annual Meeting & Expo highlighted the need to identify vulnerable populations and fill research gaps related to caffeine's interactions with other energy drink ingredients. The FDA has begun an internal evaluation of caffeine's safety and is expected to issue guidelines.
A scientific review paper calls for collaboration to address the challenges of date labeling in the food industry, contributing to financial loss and food waste. Research highlights that inconsistent labeling practices lead to consumer confusion, resulting in significant food waste.
The use of new technologies such as pulsed light, cold plasma, and controlled condensation steam processes helps to limit spice contamination. These technologies aim to eradicate pathogens during the production process, improving overall spice safety.
Researchers at UMass Amherst developed a faster method for detecting and separating microbial contamination from food, potentially saving time and expense. The new technique uses magnetically charged beads to quickly remove disease-causing bacteria from liquid samples.
A study found that restaurant chefs and food purchasing managers prefer buying local foods with quick response times, accurate labeling, and training staff on local food handling. This was revealed in a Penn State research project investigating management's attitudes toward purchasing locally grown foods.
The US ethnic food market is dominated by Mexican cuisine, with over 7,000 restaurants across the country. Italian and Chinese cuisines are also extremely popular, with a large number of restaurants in major cities like New York and San Francisco.
Researchers discovered two garlic compounds that significantly reduce Cronobacter sakazakii contamination in dry infant formula powder. These compounds have the potential to eliminate the pathogen before it reaches consumers, easing concerns for new mothers who opt not to breastfeed.
New food safety regulations require farmers to implement complex measures, but many struggle with compliance. A study found that knowledge of standards improved after training, yet confidence in implementing them decreased over time. Customized and modular training programs may be more effective for small-scale farmers.
A new study published in the Journal of Food Protection shows that heat generated during composting is adequate for eliminating human pathogens from mushroom substrates. The findings minimize the effects of federal produce standards on the mushroom industry.
Scientists from Norwich BioScience Institute have gathered data to assess the hazards of lower temperature cooking in sous vide, filling a knowledge gap. They propose a way forward to ensure consistent and effective safety assessments, commensurate with any risk to public health.
Consumers can safely eat at least 12 ounces of cooked seafood per week if they pay attention to local seafood advisories and limit their intake of large, predatory fish like shark. Research is ongoing to improve food safety for these high-risk fish, with experts emphasizing the importance of handling practices, preparation, and storage.
A new colorimetric detection technology can quickly identify illegal cooking oils using phase transfer technology, with an accurate rate of 95.7% in blind tests. The method is a cost-effective process and has high application potential in civilian fields.