Articles tagged with Food Safety
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.
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.
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.
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.
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 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.
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.
Policies in California's Salinas Valley are prioritizing food safety over wildlife habitat, resulting in the destruction of wetlands and riverside areas. The measures, driven by powerful buyers, create unnecessary costs for farmers and harm wildlife, despite low risk from animals.
The report outlines key challenges facing UK food imports, such as declining self-sufficiency, food fraud, and reducing food waste. Scientists and experts emphasized the need for a better functioning supply chain, social science perspective, and understanding global diets to address these issues.
A new study reveals that viruses can be spread through cross-contamination from utensils like knives and graters, posing a significant health risk. The study found that contaminated utensils can transfer viruses to multiple pieces of produce, highlighting the need for emphasis on utensil hygiene.
A new systematic review of human studies and nutrient levels in unprocessed foods found that organic foods lack strong evidence for being more nutritious than conventional foods. However, organic produce contained higher levels of total phenols and organic milk and chicken had higher levels of omega-3 fatty acids. NA-ACCORD also showed...
A new study maps the international agro-food trade network, showing its high complexity and potential for rapid spread of contaminants. The researchers predict significant delays in identifying outbreak sources, calling for an interdisciplinary approach to improve food safety regulation.
I. Kaye Wachsmuth has been recognized for her pioneering work in public health, with a focus on global food safety. She has implemented state-of-the-art microbiology to ensure food safety at home and worldwide.
Researchers at Oak Ridge National Laboratory warn that current sensor technologies are not optimized for real-world conditions, posing risks to the nation's food and water supplies. Developing more effective sensors is crucial to address safety concerns, particularly in complex environments.
Penn State researchers found that consumers are highly concerned about produce safety, and supermarkets will increasingly require growers to demonstrate good agricultural practices. To comply, growers will need GAP training and educational materials, as supermarkets implement policies requiring third-party certification.
Research at the American Heart Association's 2012 Scientific Sessions found that living in neighborhoods with favorable features, such as parks and healthy food options, is associated with better cardiovascular health. Participants with ideal health were more likely to be under age 55, male, and highly educated.
A CDC study reveals a significant increase in foodborne disease outbreaks linked to imported foods between 2009 and 2010. Fish and spices were the most common sources of these outbreaks, with nearly half coming from Asia. The study highlights the growing global nature of the US food supply, exposing consumers to new pathogens.
A major national initiative aims to create scientific guidelines for safe farming, packing, and storing of fresh produce. The UMD-led project will analyze data from over 200,000 tests to measure pathogen presence in produce, irrigation waters, fertilizers, and transport facilities.
The natural health products industry lacks robust regulation, putting consumers at risk. The authors argue that uniform regulations can protect consumers while allowing choice.
The US FDA lacks transparency in its food additive regulatory program, with manufacturers making safety decisions without public review. The Pew Health Group's analysis highlights the need for improved public participation and science-based decision-making to protect consumers from potential hazards.
North Carolina State University is leading a $25 million project to study human noroviruses across the food supply chain. The goal is to design effective control measures and reduce virus-caused food-borne illnesses, which affect over 5 million people in the US annually.
Researchers applied E. coli O157:H7 to subprimals and found that only 3-4% of the bacteria were transported to the center of the meat after being tenderized. Proper cooking on a commercial gas grill eliminated the microbe, with internal temperatures of 120F, 130F, or 140F killing all remaining cells.
Scientists have identified how E. coli O157:H7 colonizes fresh-cut lettuce, providing new insights for food safety. The bacteria breaks down leaf cells, releasing carbohydrates and antimicrobial compounds that can be used as energy sources.
The USDA has developed a cutting-edge optical scanning system that uses two different kinds of lighting and a sophisticated camera to inspect fresh produce items. The system can detect defects and contaminants, such as cuts, bruises, and specks of fertilizer, in a single image.
Canada's food safety system lacks adequate regulation, allowing preventable contamination to harm many people and potentially lead to deaths. The current system needs improved standards and incentives for industry to prioritize food safety.
The USDA has identified six lesser-known Escherichia coli types, known as the Big Six, which are increasingly of concern to food safety scientists. Researchers have developed gene-based PCR assays for each type, allowing for quick and reliable identification and detection.
USDA scientists tracked E. coli's journey from soil to leafy greens, finding the pathogen's survival in roots is sporadic and not a significant food safety concern. The study suggests that E. coli is unlikely to become internalized through plant roots, reducing the risk of foodborne illness.
Researchers at Kansas State University have developed a nanotechnology-based biosensor that can detect cancer cells and pathogens, leading to improved food safety and reduced health risks. The device uses carbon nanofibers to capture and detect microbial particles, enabling early detection and prevention of outbreaks.
A €3 million research project aims to deliver better ways to ensure the quality and safety of animal feeds in Europe. The QSAFFE project, led by Queen's Centre for Assured, Safe and Traceable Food (ASSET), involves 11 partners from six countries and will work on developing new technology to detect contamination quickly and at low cost.