Articles tagged with Food Safety
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.
Researchers at Queen's University Belfast analyzed 2,439 food recalls over the past decade, revealing a significant increase in recalls due to operational mistakes and food fraud. The study highlights the need for improved traceability and safety measures in the food industry.
A new study in the Journal of Consumer Research found that rejecting alternatives can lead consumers to reverse their preferences. Consumers may focus on less-preferred options when trying to decide what they don't want, making them more likely to notice appealing features of alternative options.
A recent study proposes a new method for assessing the societal benefits of mandating more stringent food processing practices. Consumers were surveyed and found willing to pay $305 million annually for a 10% reduction in E. coli contamination, exceeding a previous USDA estimate of $446 million.
Researchers at the University of Strathclyde are developing a new type of indicator made of 'intelligent plastics' that changes color when food is about to spoil, cutting unnecessary waste by up to 8.3 million tonnes in the UK each year. This technology aims to improve food safety and reduce the economic damage caused by food waste.
Research from Michigan State University shows that food safety concerns significantly impact consumer spending and shopping habits. Consumers value third-party certification, but place more emphasis on traceability, seeing government inspection as the most credible signal of food safety.
A study by Adriano Aguzzi and Christina Sigurdson found that the local structure of PrPC protein influenced prion transmissibility between different species. The researchers identified a molecular switch controlling interspecies prion disease transmission in mice, providing new insight into food safety risks associated with BSE.
A European consumer study found that people in Finland rated whole grain products higher in healthiness and naturalness compared to other countries. Additionally, health claims had a positive impact on consumers' likelihood of buying cereal products in most European countries, except Italy.
Researchers identified carbon dioxide as an odorant that alters physiology and affects aging in fruit flies. Flies incapable of smelling CO2 live longer and are resistant to stress. This finding suggests a potential link between sensory perception and aging, with implications for human health.
A team of researchers at Imperial College London developed a mathematical model to explain chemotaxis in bacteria. They found that Escherichia coli adapts to potentially toxic molecules more quickly than to nutrients.
A Michigan State University professor advocates for targeted recall messages via direct phone calls, email, and social media to reduce the risk of foodborne illnesses. The expert notes that consumer concern about food safety is on the rise, with three-quarters of Americans believing recalls have increased in the past year.
A study by Kansas State University researchers found that independently owned ethnic restaurants had significantly more food safety violations, including time and temperature control, hand washing, and proper use of utensils. The research aims to help restaurant owners improve their food handling and safety records.
A fragmented system with inadequate data leads to ineffective foodborne illness surveillance in Canada. The lack of a national program results in reliance on surveys, making it difficult to execute meaningful interventions.
Researchers from The George Institute for International Health conducted a systematic survey to monitor sodium content in Australian processed foods. The study provides valuable tools for continued monitoring and reformulation efforts to lower sodium levels, ultimately reducing the risk of elevated blood pressure among Australians.
A large population-based study of 5,042 female breast cancer survivors in China found that moderate soy food intake is safe and associated with lower mortality and recurrence rates. The study suggests that women with breast cancer may benefit from consuming soy foods as part of their treatment plan.
A Kansas State University study found that adolescents are less likely to wash their hands when cooking and more susceptible to cross-contaminating raw foods. Researchers also discovered that even with provided instructions, many consumers don't follow food safety guidelines.
A Pew poll shows that 90% of Iowa voters believe the government should have stronger food protections. The survey also found that half of respondents had lost confidence in the safety of US food due to high-profile outbreaks, and more than half of seniors shared this sentiment.
Researchers at the University of Illinois Chicago are developing an educational comic book to teach AIDS patients about food safety, highlighting risks such as listeria and toxoplasmosis. The study aims to improve awareness and reduce life-threatening infections among AIDS patients.
The American Dietetic Association has released an updated position paper on food and water safety, reviewing current issues and new tools to decrease illness. The paper highlights the need for collaboration among professionals, industry and government agencies to promote education, technological innovation and research.
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.