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.
Extracts from natural sources such as green tea, grape seed and bacteriocins such as nisin could be alternatives for food processors instead of chemicals as a means of protecting against pathogen contamination.
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.
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.
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.
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.
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.
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.
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.
Kansas State University’s distance education program in food science is making its curriculum available to food industry employees and others who may not find it convenient to be a conventional on-campus student.
Iowa State University Food Safety Consortium researchers have found a way to use natural ingredients to fight the potential of pathogenic contamination in organic products to make up for what nitrite isn’t present to do.
A new soil test for nitrogen fertilization of rice may not sound like blockbuster technology, but it is. The new technology is the first and only site-specific test of mineralizable soil nitrogen as a basis for nitrogen fertilizer recommendations in any crop.
Research at Kansas State University's Food safety Consortium shows that without proper precautions, washing the floor drains in food processing plants could actually make it easier for any Listeria monocytogenes to travel from the drain to points on the processing line.
Iowa State University's food safety Web site emphasizes information on hand washing documented in research-based findings.
A mixture of some organic acids and some extracts from plants turns out to be enough to greatly reduce pathogenic bacteria on chicken breast meat.
Warm weather brings on the seasonal meat favorites that are barbecued, grilled, broiled or fried. That also means more potential exposure to carcinogenic compounds known as heterocyclic amines (HCAs). There's a way to reduce the risk significantly by just adding some spices "“ rosemary extracts or Thai spices.
The border is important as a physical space, but the best way to secure the border is to focus on countries' regulatory systems and harmonize them, according to a Kansas State University professor.
Iowa State University researchers have found that certain antibiotics encounter more resistance from Campylobacter coli than other antibiotics, with some variation of resistance levels between farms.
If a case of avian flu is discovered in a U.S. poultry flock, it's likely that poultry consumption would decline. The level of decline would also be likely to vary in different parts of the nation, according to Food Safety Consortium research at Kansas State University.
Iowa State University Food Safety Consortium researchers are seeking to connect the dots to determine how changes in the pork production process affect the predicted number of people who become ill with salmonellosis because of pork and how food safety interventions affect risk as well as industry costs.
A team from several institutions led by University of Arkansas System Division of Agriculture food and poultry scientists has been awarded a three-year grant for nearly $600,000 from the U.S. Department of Agriculture's National Integrated Food Safety Initiative grant to do food safety research in natural and organic poultry.
To bring food safety awareness to Generations X and Y and those who are employed in retail foodservices, Iowa State University Extension has turned to online video, with an eye toward making sure food safety messages reach all audiences.
With food industry personnel seeking further education in their field, Kansas State University has expanded its distance education offerings to accommodate professionals throughout the nation who aren't able to study in person at the Manhattan campus.
Research at the University of Arkansas shows that Campylobacter jejuni is vulnerable to stress, so it survives by latching onto other colonies of bacteria known as biofilms.
E. coli O157:H7 is generally associated with cattle, but Fod Safety Consortium researchers at Iowa State University have found that it can be transmitted among swine, even when there is no direct contact between them.
Food Safety Consortium research at the University of Arkansas shows that Campylobacter jejuni in poultry was becoming resistant to ciprofloxacin, a synthetic antibiotic used by humans to fight bacterial infections.
The popular seasoning rosemary can be used as a cancer prevention agent by applying it to hamburgers, Food Safety Consortium researchers at Kansas State university have learned.
Food Safety Consortium researchers at Iowa State University are looking for a way to determine within a few hours whether transport vehicles or lairage facilities have a minimal infective dose of Salmonella.
Kansas State University researchers are investigating some pathogens in the animal food supply that become resistant to antimicrobials used to fight animal disease, and whether that might lead to more human resistance to the benefits of antibiotics.
A University of Arkansas researcher explains how probiotics can reduce Salmonella in poultry.
The quicker solution to China's food safety problems may turn out to be the motivation behind private business maintaining a reputable product brand.
Consumers, food service workers and educators can always bring themselves up to date on food safety information at conferences held frequently around the nation. But they don't necessarily need to wait that long or spend the money. Iowa State University's food safety Web site has plenty of details and downloads to take care of much of their needs.
Ready-to-eat meats are popular with consumers. But after the initial food processing, they are also vulnerable to recontamination by pathogenic bacteria. A solution turns out to be an application of an antimicrobial-incorporated edible film coating that will fend off the pathogens.
Food safety threats know no borders. Justin Kastner understands this and encourages his research team to use different academic disciplines to understand how best to address these threats.
Genetically modified wheat hasn't yet been introduced into the U.S. market. When that happens, public acceptance of the product may depend on what people know about it. Currently, they don't know much.
Killing the dangerous Listeria monocytogenes bacteria that cause foodborne illness can leave behind some waste product that enables the surviving bacteria to come back even stronger.
Some samples of the pathogen Campylobacter coli showed resistance to antibiotics that were intended to protect swine from diseases, tests performed at Iowa State University revealed.
J. Scott Smith of Kansas State University investigated for the Food Safety Consortium what effect marinating steaks could have on reducing carcinogenic compounds known as HCAs.
A University of Arkansas-led research team has found that an effective way to get rid of pathogenic Campylobacter bacteria in turkeys is to use bacteriocins, proteins produced naturally by other bacteria.
Use of the right elements for meat packaging can assist processors in reaching that goal with some research findings by a Food Safety Consortium team at Iowa State University.
Take a serving of extracts from green tea or Jasmine tea, mix in some wildflower dark honey and you have something more useful than a drink. It's actually a scientific mixture that can be used to reduce pathogenic bacteria in meats.
Researchers at the University of Arkansas have found that by activating lactoferrin, an antimicrobial compound, they were able to reduce Listeria monocytogenes to nondetectable levels.
The consumer-oriented food safety Web site hosted by Iowa State University has expanded its offerings in the past couple of years.
The three-university Food Safety Consortium has released its annual report containing information about its research accomplishments of the 2005-06 fiscal year.
The University of Arkansas has activated its Center for Food Safety that will work to stop foodborne pathogens.
An Iowa State University project shows that hogs raised small farms don't carry much Salmonella.
A Kansas State University study shows it may take a few years to recover from the effects of Japan's and South Korea's boycotts of U.S. beef.
Iowa State University researchers find that turkeys traveling to the slaughterhouse don't suffer an increase in pathogen levels during the trip.
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