Feature Channels: Food and Water Safety

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When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens – as well as lowering labor costs— by applying sanitizers to produce while it is still in the fields.

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Current poultry food safety guidelines for Salmonella, the leading cause of foodborne illness outbreaks, are inadequate. A new study conducted by Thomas Oscar, USDA Agricultural Research Service, “Salmonella prevalence alone is not a good indicator of poultry food safety,” published in Risk Analysis, explores additional factors that must be considered in order to identify poultry products that are truly safe for human consumption.

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There is currently much interest in the gastrointestinal microbiota and its modulation as it relates to implications for host health. A notable aspect is the bidirectional communication between the gut microbiota and brain, referred to as the gut-brain-axis. Nutritional interventions have powerful effects on the gut microbiota but another significant and often overlooked factor is the influence of physical activity.

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The current recommendations from the American Academy of Pediatrics (AAP) and the Centers for Disease Control and Prevention (CDC) call for introducing to infants one single-ingredient food at a time and waiting three to five days to observe for food allergy before introducing another new food. However, the long waiting period might be too long, given that food allergy becomes apparent within minutes to a few hours after eating a new food. A recent survey of pediatricians, published in JAMA Network Open, found significant variability in their recommendations to parents about solid food introduction, which calls into question the relevance of the current guidelines.

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Potatoes are a multi-billion-dollar crop in the US. Potato harvests can be reduced by up to 80 percent because of disease caused by Potato virus Y (PVY) that attacks both the tubers and leaves.

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oronaviruses were detected in a high proportion of bats and rodents in Viet Nam from 2013 to 2014, with an increasing proportion of positive samples found along the wildlife supply chain from traders to large markets to restaurants, according to a study published August 10 in the open-access journal PLOS ONE by Amanda Fine of the Wildlife Conservation Society and colleagues.

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As a doctor, I didn’t expect to find myself living in a tree at the age of 63, but here I am: 82 feet (25 meters) off the ground in a lovely grove of old cotton wood trees trying to stop construction on an oil pipeline.

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A new microchip that enables continuous monitoring of pH and chlorine levels in swimming pools will vastly improve water safety and hygiene for more than 2.7 million Australians as new research shows it can deliver consistent and accurate pool chemistry for reliable pool management.

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Small farms in Zambia that use the latest hybrid seed for maize, help reduce deforestation and tackle climate change in a new Cornell University study.

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Infusing prepared foods with an edible coating that contains green tea extract may lower consumers’ chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.

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A new large-scale, open source hydrological and water resources model will enable different stakeholder groups and scientific communities to engage with a hydrological model and support their investigations.

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A single protein derived from a common strain of bacteria found in the soil will offer scientists a more precise way to edit RNA.

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Toyota Tsusho Canada, Inc. (“TTCI”) will team up with McMaster engineers and biochemists to move a promising new food-safety technology from the lab to the marketplace.

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A new Cornell University study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue.

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A new portal is increasing access to surface and groundwater water quality data from shale gas regions around the state to inform stakeholders about trends in water quality.

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Researchers have discovered that bacteria such as salmonella and E.coli have a backdoor to capitalize on our reliance on leafy greens for a healthy diet. Wild strains of salmonella are delivering foodborne illnesses by circumventing a plant’s immune defense system to get into the leaves of lettuce.

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Researchers are using high-resolution printing technology and the unique properties of graphene to make low-cost biosensors to monitor food safety and livestock health.

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Children's Hospital Los Angeles offers summer safety tips for children and families so they can enjoy summer activities in a safe and healthy manner

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Over the past year, Columbia Engineering researchers have been refining their unconventional desalination approach for hypersaline brines—temperature swing solvent extraction (TSSE)—that shows great promise for widespread use. The team now reports that their method has enabled them to attain energy-efficient zero-liquid discharge of ultrahigh salinity brines—the first demonstration of TSSE for ZLD desalination of hypersaline brines.

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Senior chemist Beverly Klein tells her experiences doing essential water quality testing during the pandemic--alone.

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Beneficial bacteria in reused poultry litter can reduce Salmonella levels

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With a mix of research and outreach, the CSU is addressing one of California's greatest challenges by securing access to safe drinking water for some of the state's most vulnerable populations.

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Harvard scientists have developed DNA-barcoded microbial spores that can be safely introduced onto objects and surfaces at a point of origin, such as a field or manufacturing plant, and be identified months later, to help trace problems like the source of foodborne illness.

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Detecting the presence of harmful manmade chemicals known PFAS in water and samples may soon be possible using a portable field device.

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Using a newly developed approach, researchers have identified seasonal peaks for foodborne infections that could be used to optimize the timing and location of food inspections.

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June 1 is the start of hurricane season in the Atlantic, with flooding often the most damaging effect of tropical storms. Now, in ACS’ Environmental Science & Technology, researchers study water quality impacts of two recent hurricanes in North Carolina and suggest interventions to protect susceptible areas.

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Until recently, researchers have not inspected the interplay between three common chemicals found in drinking water. Research from the McKelvey School of Engineering at Washington University in St. Louis has found they all affect each other and a closer look is needed.

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During the last month, I have heard several comments along the lines of, “I went to the grocery store to buy chicken and there wasn’t any.

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The Academy of Nutrition and Dietetics offers tips for planning, preparing and storing healthful meals while under quarantine during the novel coronavirus COVID-19 pandemic.

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Environmental biologists at the University of Stirling have warned that the potential spread of COVID-19 via sewage "must not be neglected" in the battle to protect human health.

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A new grant from the US Department of Defense will help a University of Delaware team test a novel technology that uses iron nanoparticles to destroy munitions compounds in wastewater.

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Covid Conversations on Risk featuring Jade Mitchell, Ph.D., and Felicia Wu, Ph.D. both from Michigan State University addresses food safety and risk. A recording of the webinar can be found on the SRA website at https://sra.org/covid-19-resources

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Food insecurity in Vermont has increased by one-third during the coronavirus pandemic, according to a new survey. The increase was strongly correlated with employment status. Among food insecure Vermonters, two-thirds had experienced job losses or work disruptions during the pandemic.

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An analysis revealed that water samples held a cocktail of pharmaceuticals and other compounds, including antibiotics, antifungals, anticonvulsants, anesthetics, antihypertensive drugs, pesticides, flame retardants and more. Not all chemicals were found at every test site.

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New science on patients will allow registered dietitian nutritionists to enhance care.

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Takeout is a good choice to lower risk of exposure because it reduces the number of touch points relative to eating in a restaurant, said food safety expert.