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4 ways IOT is supporting the food industry

This is the last in a four-part series brought to you by Par Technology Corp.

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A sensor, internet connection and the ability to communicate: These are the three ingredients that make up the Internet of Things technology. IOT is gaining rapid steam, with companies such as global communication giants, Ericsson and Cisco, making projections of as many of 50 billion devices connected by IOT by 2020. While estimations vary to… Continue Reading

Hot topics front and center at Food Safety Summit 2017

Impact of President Trump's 2-for-1 regulation rule, Listeria control are of high interest this year

Food Safety Summit 2017 preview

The largest Food Safety Summit in the event’s history was the 18th annual summit in 2016, but attendee registrations and show floor booth reservations are on track for year 19 to set new records. Scheduled for May 8-11 at the Stephens Convention Center near O’Hare International Airport in the Chicago suburb of Rosemont, IL, the… Continue Reading

On a clear IoT day, you can see data forever and evermore

The second in a four-part series brought to you by Par Technology Corp.

illustration Internet of Things

It doesn’t matter whether a grower or food packing facility is 5 or 5,000 miles away from Megan Arnold’s office at Robinson Fresh, because within seconds her food safety analysis can begin with pinpointed data at the tips of her fingers. A decade ago, the food sourcing sister to C.H. Robinson, a third-party global logistics… Continue Reading

Beach Beat: Carnac the Magnificent tells all about Salmonella

Opinion

Johnny Carson as Carnac the Magnificent

And now, Carnac the Magnificent will use his mystical powers to answer the riddle before hearing it: “An Aztec warrior, a couple of eggheads from Cornell and a middle schooler from Utah.” The question in the envelope has, of course, been hermetically sealed in a mayonnaise jar on Funk and Wagnalls’ porch since noon today…. Continue Reading

Researchers zap noro on fresh lettuce with blast of ionized gas

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When you put one of the toughest bugs on the planet in a match-up with some of the most delicate fresh foods, it doesn’t take a Vegas mathematician to figure the odds are against the food making it through a sterilization process undamaged. Among the most delicate and most prone to carry foodborne illnesses are… Continue Reading

Is it time to get your head — and data — in the cloud?

The first in a four-part series brought to you by Par Technology Corp.

Par Tech Part 1 IoT

They are everywhere, taking reliable measurements on a rigorous schedule in storage facilities, shipping containers and retail refrigerator units across the globe. From multiple temperatures at pinpoint times during transportation, to appliance maintenance of freezers at the supermarket, massive amounts of data are collected and automatically sent off to a central cloud database. For the… Continue Reading

Heavy man — Cornell’s Hiperbaric 55 pressures pathogens

Cornell high-pressure pathogen killer

Pressure kills bugs. Anyone who’s ever stepped on a creepy crawly and heard that familiar crunch knows that. It takes a lot more pressure than a pair of penny loafers, though, to kill microscopic pathogens like E. coli and Listeria, and Cornell University is proving its heavy-weight status as a food safety leader with its… Continue Reading

Researchers need retail help with cantaloupe safety project

fresh cut cantaloupe in grocery display

Growers are enthusiastically helping a team of scientists researching how cantaloupes pick up and pass on pathogens in a first-of-its-kind project, but retailers have not stepped up. The two-year study is at the half-way point and only one retailer has agreed to share with the researchers how cantaloupe is handled in stores, according to an… Continue Reading

EWG founder supports organic fee for marketing, research

Opinion

logo GRO Organic check-off

Editor’s note: The U.S. Department of Agriculture announced this week that it is seeking public comments on a proposal for a nationwide research and promotion fee program to be paid by producers and handlers in the organic industry. Ken Cook of the Environmental Working Group wrote this opinion piece, which was originally posted on FoodTank.com on… Continue Reading

Clean, safe, humane — producers say lab meat is a triple win

Uma Valeti and chef with lab meat meatballjpg

“The meatball that changed the world.” That was the enthusiastic prediction early last year from Uma Valeti, a cardiologist and now CEO of Memphis Meats, as he admired the freshly cooked meatball arranged gourmet-style on a plate. As a meatball, it definitely had a lot going for it. It was made by specialty chef Dave… Continue Reading