Articles tagged with Food Safety
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Kansas State University researchers suggest government agencies communicate better with public about recalls and inspection process. Consumers may doubt the effectiveness of food safety systems due to unclear information from regulatory agencies.
Michigan State University scientists have successfully validated a pathogen-killing technology using X-rays, which can effectively eliminate E. coli and salmonella from leafy greens without altering product quality.
The new journal covers the principles and practice of food security, analyzing it from various disciplines. It aims to define constraints preventing one billion people from accessing adequate nutrition and address means to overcome them.
A Kansas State University research team aims to understand the connection between distillers' grains and E. coli O157:H7 in cattle. The study investigates novel strategies to mitigate potential risks, including administering probiotics and feeding brown seaweed.
A study of 490 black men found they ate an average of three servings of fruits and vegetables daily, despite the recommended nine servings per day. The researchers also identified barriers to food safety practices in restaurant employees, including inadequate training and resources.
A new national study found that most Americans believe US-produced food is safe, but have concerns about imported food and the government inspection system. Many also worry about getting ill from food they eat, with certain groups, such as Hispanics and African-Americans, more likely to be concerned.
Researchers at the University of Guelph found that first-year college students gained an average of 5.29 pounds, not 15 pounds, over six months. The study also highlights the importance of educating employees on food safety measures to reduce the risk of foodborne illness in restaurants.
A team led by Byron Brehm-Stecher is investigating the potential of silver nanoparticles to improve food safety. They aim to develop applications such as antimicrobial fabrics and surfaces, which could help kill foodborne pathogens and enhance shelf life.
Researchers at Kansas State University have validated a new method to destroy pathogens in beef jerky production, making it safer for consumers. The process involves additional drying time at 68 degrees Celsius to ensure both E. coli O157:H7 and Salmonella are eliminated.
The US food import system is a complex network of policies and procedures that regulate the entry of foreign foods into the country. The Food Policy Institute report provides an overview of current issues, processes, and proposed changes to the system.
Researchers found that reusing water in produce washing processes compromises sanitizer efficacy and affects product quality. The study provides specific information on how wash operation variables impact water quality and product quality, offering new tools for enhancing food safety and quality.
A new test can identify contaminated cardboard food containers that break phthalate safety rules. Researchers found significant exposure to diisobutyl phthalate (DIBP) in some boxes, emphasizing the need for unrecycled materials.
A team of MSU researchers found inconsistencies in China's certification and traceability systems, which can affect the quality and safety of imported goods. The experts recommend increased government oversight, training for producers and distributors, and improving labelling practices to ensure compliance with international standards
Research finds that women in Botswana and Swaziland who experience food insufficiency are nearly twice as likely to have high-risk sex. Protecting access to food may decrease vulnerability to HIV infection, says a new study published in PLoS Medicine.
A national survey found that only 6% of Americans have heard a lot about nanotechnology, with women and older Americans being the least aware. The public is seeking more information on health risks and benefits before purchasing nanotechnology-enhanced products.
Low-salt foods are as safe as high-salt ones in terms of bacterial spoilage, according to a study. The researchers found that different strains of bacteria showed no significant difference in growth rates regardless of the salt concentration tested.
Hormel was recognized for its outstanding achievements in food safety investments, including the development of high pressure processing technology, and pioneering efforts to ensure humane animal treatment. The award honors food companies that protect consumer health and improve satisfaction.
Scientists at the University of Illinois have discovered that a combination of ozone, high-intensity ultrasound, electrolyzed water, irradiation, and temperature is most effective in reducing E. coli 0157:H7 pathogens to meet FDA standards.
A study found that managers in the UK food industry prioritize consumer concerns about food safety and hygiene risks over rules and regulations. The survey of 204 individuals across various businesses revealed a high degree of confusion about state regulators and their roles, with locally-based environmental health officers perceived a...
Outbreaks linked to unpasteurized orange juice have been on the rise since the mid-1990s. Recent research suggests that this type of orange juice can still carry Salmonella bacteria, highlighting the need for consumers to look for pasteurized options.
The survey highlights a lack of awareness about food-borne illnesses, with only 10% of Americans reporting food poisoning in the past year despite statistics indicating a quarter of Americans suffer from food-borne illnesses annually. Americans tend to attribute their illnesses to other causes rather than food-borne illness.
Researchers found that the public underestimates certain bacteriological hazards while overestimating those with low prevalence, like mad cow disease. Experts believe early school intervention and media training can improve public understanding of food risk messages.
A Canadian institute has defined sustainable agriculture as a key to ensuring economic viability for farmers. The paper recommends using immigration policies to bolster rural communities and suggests levying a small tax on food to support sustainability goals.
A new program aims to reduce food-related illnesses by investigating the causes of these illnesses and identifying effective interventions. Led by Canadian researcher Jan Sargeant at McMaster University, this US-funded initiative brings together a multidisciplinary team of experts from 18 colleges and universities.
Microbial contamination of food is a significant problem worldwide, causing millions of deaths and illnesses. Experts recommend new approaches to food control, including centralized policies and increased surveillance, to ensure safe food production and trade.
Purdue researchers develop a new optical biosensor that can detect minute quantities of Listeria monocytogenes in less than 24 hours. The sensor is selective enough to recognize only the species monocytogenes and has improved detection capabilities compared to existing commercial test kits.
Researchers have discovered that nanowires composed of lithium, molybdenum and selenium atoms can detect significant changes in electrical resistance when exposed to vapors of organic solvents. This property enables the creation of simple chemical sensors that can measure the acidity of a solution.
A recent study highlights the importance of implementing sanitary growing and harvesting conditions worldwide to reduce the risk of human disease outbreaks linked to fresh produce. Plant pathologists emphasize the need for good quality irrigation water and sanitary worker conditions, particularly as international imports increase.
A study by Ohio State University found that despite new regulations, only half of recalled meat and poultry products are actually recovered from the market. The number of recalls has increased due to more sensitive tests, but their success rate remains low. Small plants have shown a better recovery rate than large ones.
New studies examine acrylamide levels in foods such as potato chips, breads and cereals. Researchers have found that cooking conditions influence acrylamide levels, with some foods showing low levels despite popular assumption.
Global food safety experts gather to discuss new approaches to assessing risk of microbiological foodborne hazards. The symposium aims to create mathematical models that predict the number of illnesses that can occur and help managers control food safety strategies.
Experts from USDA, Texas A&M University, and the National Food Processors Association will present on strategies to protect America's agriculture and food supply from terrorism and biological threats. Initiatives include improved communication, rapid detection, and emergency response planning to prevent outbreaks and ensure food security.
The University of Minnesota is leading a new initiative to create standardized safety protocols for genetically modified organisms (GMOs) in the agricultural biotechnology industry. This effort aims to address concerns about GMO safety and reduce regulatory stalemates.
Food-borne illness remains a major concern despite a safe food supply, as supermarkets increasingly rely on procedures and processes to meet growing demand for diverse international foods. International supermarket chains have a strong motivation to ensure food safety due to liability concerns and damage to reputation.
A study by Purdue economist William Masters found that African mothers are willing to pay a premium of 30% for infant food with guaranteed quality and safety information. This could lead to reduced child malnutrition rates if generic options were made available, saving up to 6 million lives annually.
Researchers at Purdue University have found that chlorine dioxide gas is highly effective in killing bacteria on food surfaces, particularly Listeria monocytogenes. The study showed significant reductions in bacterial populations on apple skin, stem cavity, and calyx using the gas.
The DuPont team developed the BAX system, which detects harmful bacteria like E. coli and Salmonella in just five hours, reducing reporting time by one to two days.
DuPont scientists Richard Rees and W. Mark Barbour's team developed innovative technologies to minimize falling and flying glass during explosions, while also detecting harmful pathogens in food supplies with the BAX system. Their advancements strengthen global security and protection measures.
A study found that 57,000 Canadian families struggle with hunger due to lack of funds for food. Parents often sacrifice their health to provide for their children, highlighting the need for improved social safety nets.
The proposed food label changes could lead to a reduction in heart disease deaths, with estimated annual savings of $25 billion to $59 billion in healthcare costs. Manufacturers are expected to reformulate products in response to consumer demand for lower trans fat foods.
Researchers developed a battery-operated pen that can disinfect drinking water using a salt solution, inactivating parasites, viruses, and bacteria with dramatic results.
Researchers explore biotechnology for healthier foods, enzymes for proper digestion, rapid pathogen detection, and advanced packaging materials. These advancements aim to delay chronic disease, improve mental and physical performance, and enhance food safety.
The Institute of Food Technologists honored four journalists for their investigative reporting on food safety and irradiation. Martha Groves, John Wasik, Bob Gilmartin, and Lea Thompson won awards for their compelling stories, which shed light on issues such as adulterated ground beef and inadequate produce inspection.
The Institute of Food Technologists' meeting will address foodborne disease challenges and the role of genomics in food production. It also explores the potential of nutritionally-enhanced foods and consumer preferences for functional foods.
The Institute of Food Technologists' Annual Meeting will address pressing questions on plant substances, functional foods and dietary supplements. Researchers will discuss the potential impact of phytochemicals and dietary supplements on chronic disease, as well as cultural and regulatory differences among countries.
The Institute of Food Technologists' 1999 Annual Meeting & FOOD EXPO will feature over 1,200 scientific presentations on global food safety, nutraceuticals, biotechnology, and more. Attendees can also explore the latest in food products, ingredients, and processing techniques.
Representatives from government agencies, industry, and academia will discuss regulatory aspects of pesticide residues in foods. The symposium will also examine global food safety standards concerning heavy metals, mold toxins, and other contaminants.
New approaches to addressing fresh produce safety will be discussed at the IFT Annual Meeting, focusing on microbiological performance criteria and non-thermal technologies. These methods aim to control microorganisms and maintain food freshness, with benefits including better nutrient retention and flavor preservation.
Experts will discuss Listeria monocytogenes characteristics, risk assessment and control measures. They will also examine strategies for dealing with antimicrobial-resistant pathogens and improving food safety in muscle foods.
Representatives from IFT, FDA, and industry experts will discuss cooking and food storage time and temperature specifications in restaurants and retail food operations. The forum aims to enhance food safety and quality worldwide through information exchange and knowledge sharing among members.
DHEA supplements, believed to have anti-aging properties, may stimulate the production of IGF-1, increasing prostate cancer risk. Dr. Goldberg recommends monitoring serum DHEA, PSA, and IGF-1 levels for men taking DHEA supplements.
Research found that spices can inhibit the growth of E. coli O157:H7 in ground meat and salami, with garlic showing the highest effectiveness. While spices may not eliminate the pathogen, they could add an extra layer of safety to food handling and cooking.
A new device, patented by Sandia National Laboratories, uses a color-changing material to detect when frozen food has thawed and been refrozen, potentially posing food safety risks. The device, which can be made for pennies per unit, relies on an inexpensive 'smart' wire that changes shape at specific temperatures.
The Institute of Food Technologists will address the safety and quality of home meal replacements at its annual meeting. Experts will discuss ways to ensure the safety and quality of these products using good manufacturing practices, natural antimicrobials, and temperature control.
Emerging technologies in food processing, such as high pressure and biotechnology, promise to enhance food safety and nutrition. These methods can preserve nutrients better than traditional heat pasteurization, while also providing new antimicrobial systems for extended shelf-life.
The Institute of Food Technologists' Annual Meeting will explore ways to detect, identify, prevent, and control viruses and parasites in food and water. The symposium will also discuss rising antimicrobial resistance in pathogens, acid-resistant pathogens, and strategies for enhancing the safety of fresh produce.
The symposium will describe new packaging systems that interact with package contents or the package's internal atmosphere, controlling gases to delay spoilage. Active packaging may incorporate antimicrobial agents, antioxidants, and moisture scavengers for consumer convenience.
The symposium will cover various aspects of food safety associated with fresh fruits and vegetables, including outbreaks, international trade, industry initiatives, and microbial ecology. The event aims to discuss intervention strategies and future directions in fresh produce safety assurance.
Pesticide residues on food raise concerns, but some pesticides can increase safety by reducing naturally occurring toxins. Carl Winter suggests fine-tuning regulations to reflect relative benefits and risks presented by a pesticide.
This year's award winners were recognized for their outstanding contributions to food science and technology, including research on fat replacers, lipid biotechnology, and flavor science. The awards honored IFT members who demonstrated exceptional ability, leadership, and service to the profession.