Take a couple of natural antimicrobial ingredients – vinegar with lactate and vinegar with lemon powder – and incorporate them into the naturally cured pork products. The result is that bacterial pathogens such as Listeria monocytogenes in the naturally cured pork products are inhibited.
Daniel Fung applied the Fung Double Tube method that he developed decades earlier and determined that the detection time for the Clostridium perfringens bacterium in food and water can be reduced from about a day or two down to four hours.
Scientists with the U.S. Department of Agriculture (USDA) are helping ensure that the smoked salmon that's always a hit at festive gatherings also is always safe to eat.
According to Kansas State University food experts, the shelf life of candy varies depending on the type of candy, packaging and storage conditions.
Craig Altier, a member of the Food and Drug Administration’s Veterinary Medicine Advisory Committee and an associate professor at the College of Veterinary Medicine at Cornell University, comments on potential FDA approval of the first genetically engineered animal for use as food.
The world’s most established fisheries certifier is failing on its promises as rapidly as it gains prominence, according to the world’s leading fisheries experts from the University of British Columbia (UBC), Scripps Institution of Oceanography at the University of California at San Diego and elsewhere.
Nicole Heinley, a graduate student at Missouri University of Science and Technology, traveled to Guatemala twice in the past year to conduct research on ceramic pot filters that are used locally to remove bacteria from water. Now, Heinley’s findings are about to be published in the Journal of Water Science and Technology.
South Dakota State University research is exploring a “fusion strategy” for making improved vaccines to protect pigs and humans against some strains of E. coli. The SDSU researchers altered the toxins produced by a form of E. coli and genetically fused the non-poisonous “toxoid” to a protein known to cause an immune reaction. The resulting “fusion protein” could be used to develop a vaccine.
The recent Salmonella outbreak in eggs highlights a crucial need for an effective product tracing system. According to the Institute of Food Technologists (IFT), a nonprofit scientific society focusing on the science of food, a product tracing system would make it possible to identify food-borne illness outbreaks earlier as well as contain the outbreak faster.
Researchers in the United States and Australia are reporting a first-of-its-kind discovery of a new food additive that may safeguard some foods from intentional contamination with anthrax in the event of a bioterror attack. They’ll discuss the results at the 240th National Meeting of the American Chemical Society.
Brashears is the recipient of millions in federal grants to reduce or eliminate foodborne pathogens.
Cornell University experts in farm animals and food safety comment on the recall of at least 380 million eggs in the past week due to concerns over salmonella contamination -- urging perspective while calling for increased efforts to address overall salmonella contamination issues.
Researchers at UT Southwestern Medical Center have uncovered a key weapon in the molecular arsenal the infectious bacterium Vibrio parahaemolyticus (V. para) uses to kill cells and cause food poisoning in its human host.
Researcher has received millions in grants to combat the spread of foodborne pathogens, including new technology that uses microwaves to zap microorganisms in eggs.
Making food safety education available through distance education is receiving Food Safety Consortium support at Kansas State University, where about 75 students are earning bachelor's degrees through this means.
Poultry processors who constantly engage in the battle to keep Salmonella contamination off their products may have a new procedure at their disposal: add some salt and turn up the heat.
The information-heavy food safety website maintained by Iowa State University continues to grow each year with new features added to meet consumer and industry needs.
A research team examined 618 articles from five North American newspapers using the content analysis technique. The analysis found 41.4 percent of the articles had a neutral tone toward organic agriculture and food, 36.9 percent had a positive tone, 15.5 percent were mixed and 6.1 percent were negative.
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
University of Adelaide researchers are investigating the use of ultrasound as an environmentally friendly and cheaper alternative to controlling blue-green algae in our fresh water supplies.
More than 20 percent of deaths in a study of 12,000 Bangladeshis were attributable to arsenic exposure from contaminated drinking water, new research reports. The large 10-year study is the first to prospectively measure the relationship between individual exposure to arsenic and its associated mortality risk.
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
Researchers at the U.S.-based nonprofit RTI International believe that if officials in developing nations could better control leaky water distribution systems, they would be able to serve roughly half of the 900 million people in the world who currently get their water from unimproved sources.
Over 100 million people in rural southern Asia are exposed every day to unsafe levels of arsenic from the well-water they drink. It more than doubles their risks for cancer, causes cardiovascular disease, and inhibits the mental development of children, among other serious effects. In the May 28 issue of the journal Science, researchers from Stanford University, the University of Delaware, and Columbia University review what scientists understand about this groundwater contamination crisis and offer solutions for the region.
Officials are now working on a pilot program to coordinate food recalls on a secure online platform sponsored by the National Center for Food Protection and Defense (NCFPD), a Department of Homeland Security (DHS) Center of Excellence.
If you’re headed to a freshwater stream this summer and a friend dares you to eat a raw crayfish – don’t do it. You could end up in the hospital with a severe parasitic infection.
A new initiative will advance the U.S. strategy of defending against contaminated food imports at the source, rather than our border. The University of Maryland and the Waters Corp. will build and operate the first U.S.-based laboratory for training foreign food producers – an important step needed to uncover contamination before commodities ship.
Spices will do more than just enhance the taste of ground beef. They’ll also cut down on the risk of compounds that can cause cancer.
Qijing Zhang of Iowa State University is working on a project supported by the Food Safety Consortium aimed at stopping the effectiveness of efflux pumps, which can push antibiotics out of cells in swine and turkeys.
Leaving the potato salad out too long can lead to big problems.
The inclusion of activists and members of the general public on teams of technical experts can, in some cases, beneficially expand the focus of food risk reviews, according to a new study by food experts in the United Kingdom (U.K.). The results are important to government agencies and policymakers interested in including more public input and enhancing public trust of expert recommendations on food safety.
New book chapter highlights critical agricultural research areas receiving federal funding, including food, nutrition, and natural resource sciences.
Incoming raw poultry is the primary source of Listeria monocytogenes contamination in commercial chicken cooking plants, according to a 21-month study conducted by Agricultural Research Service (ARS) scientists and their collaborators at the University of Georgia.
Looming declines in phosphorus spark concerns about future food security and launch new initiative at Arizona State University.
Combating a frequently overlooked assassin: Water.
No one wants a mixed salad tossed with extra bacteria, mold and yeast, but those are just what you might find when you try to eat a healthier diet in poorer neighborhoods.
A new study examines the potential influence that the business connections between broiler chicken growers may have on the transmission of avian influenza, H5N1. The risk of between-farm transmission is significantly greater among farms within the same company group than it is between farms with different company affiliation.
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
College students may not start out with the best food safety practices, but they quickly learn the proper way to prepare and store food with the right information and education in place, according to a new study in the Journal of Food Science Education, published by the Institute of Food Technologists.
The USDA and NSF International will be hosting a 2010 Food Safety Education Conference, "“Advancements in Food Safety Education: Trends, Tools and Technologies" on March 23-26, 2010, at the Hyatt Regency in Atlanta, Ga. More information is available at www.fsis.usda.gov/Atlanta2010.
Study reviews more exposure pathways than previous surveys, also concludes additional research needed on production processes for canned soup, canned meat.
Perspectives on Food-Safety Issues of Animal-Derived Foods, a volume of essays by the nation’s leading food safety researchers, has been released by the University of Arkansas Press in association with the Food safety Consortium.
Food Safety Consortium research at the University of Arkansas Division of Agriculture closes in on how probiotics -- direct-fed microbials -- can be used to fight Salmonella in poultry.
Recent Food Safety Consortium-supported research at Iowa State University shows that antibiotics may be helpful in reducing the pathogen E. coli O157:H7 among swine.
WSU receives federal grant to target genetics of E. coli in cattle.
Food scientists found that boiling shrimp for 10 minutes may reduce allergenic properties of total shrimp extracts, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
Pan-frying cod fish with sunflower oil may lead to a higher consumption of omega-3 fatty acids, according to a new study in the Journal of Food Science published by the Institute of Food Technologists.
The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recent study in the Journal of Food Science, published by the Institute of Food Technologists.
Diners who are skeptical of the food safety practices in ethnic restaurants have new research to back up some of their assumptions. In a study of independently owned restaurants in 14 Kansas counties, Kansas State University researchers found a significantly higher number of food safety violations in ethnic restaurants than in nonethnic restaurants.
The Hygienic Laboratory at the University of Iowa is the first laboratory in the nation to confirm a strain of salmonella that caused an outbreak in 39 states.
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