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HACCP Principles: No. 1 conduct a hazard analysis 

Editor’s note: This is the first of five articles on Hazard Analysis Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the FDA to serve as a guideline to creating a systematic approach in the identification, evaluation and control of food safety hazards.  Since the early ’90s, meat, egg and high-risk… Continue Reading

IAFP extends deadline for some 2018 food safety awards

The International Association for Food Protection has extended the nomination deadline for several annual awards. The new deadline is March 15 and applies to nominations for: The Black Pearl; Harry Haverland Citation; and Ewen C.D. Todd Control of Foodborne Illness. The awards will be presented during this year’s annual meeting, which is set for July… Continue Reading

EFSA’s lumpy skin disease recommendation shows promise

The European Food Safety Authority (EFSA) reports vaccines are working against lumpy skin disease but says the ailment has not been eliminated. According to EFSA, outbreaks of lumpy skin disease (LSD) in the Balkan region fell dramatically by 95 percent from 7,483 in 2016 to 385 in 2017. The figures confirm that vaccination of cattle… Continue Reading

FDA updates spice risk profile; 7,200 samples analyzed

Four years ago, the U.S. Food and Drug Administration released a draft risk profile on the public health dangers associated with spices, identifying the presence of pathogens such as Salmonella and filth in general. It described efforts to reduce the public health risk posed by consumption of contaminated spices and identified control options to prevent contamination…. Continue Reading

Scientists urge regulators to revisit 60-day rule for raw gouda

For the third time since 2005, researchers have parsed data from an E. coli O157: H7 outbreak traced to raw milk gouda cheese. For the third time, they have concluded the “60-day rule” isn’t long enough to ensure dangerous bacteria in unpasteurized gouda have died. This time around the scientists did more than publish the… Continue Reading

South Dakota scientists target Listeria in food processing plants

About 1,600 Americans become ill from eating foods contaminated with Listeria each year according to the Centers for Disease Control and Prevention. The pathogen’s recent influx in a variety of fresh, frozen and processed foods is reinforcing the importance of understanding how contamination occurs in processing plants. A recent article by South Dakota State University’s Department of Dairy and Food Science examines the industry’s need for a more comprehensive approach… Continue Reading

EFSA: Home kitchen hygiene crucial to fight foodborne illness

Relatively minor gastrointestinal illnesses can be serious, even fatal, for people from risk groups including small children, pregnant women, very old people or people with weakened immune systems, prompting a reminder that kitchen hygiene is of vital importance. In an effort to reduce the number of foodborne infections, the Member States of the European Union… Continue Reading

Driscoll’s using new technology to improve flavor, food safety

Agriculture companies are always striving to produce better-tasting, longer-lasting, safer fruits and vegetables, which diminish in value the minute they go from stalk or vine to market. Driscoll’s, a $3.5 billion provider of berry plants, is turning to emerging technologies, such as artificial intelligence, machine learning, the internet of things (IoT) and blockchain, to produce… Continue Reading