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Food Safety News

Breaking news for everyone's consumption


Researchers Uncover Clues in the Fight Against Listeria


Listeria monocytogenes has long been one of the most fearsome foodborne pathogens. With a high mortality rate and the ability to grow at refrigerator temperatures, it’s also one of the most adaptable. Now, researchers in Denmark say they’ve made some important discoveries that explain why the bug is difficult to fight, according to Medical News… Continue Reading

E. Coli Protein Study Could Help Advance Detection, Treatment


E. coli has earned its reputation as a deadly pathogen lurking in contaminated foods, but a multi-year study may give it some positive press as a source of medical knowledge and potential therapeutics. Researchers at Kansas State University are studying a protein secreted by E. coli bacteria that blocks functions of the body’s innate immune… Continue Reading

Study: Raw and Pasteurized Milk Differ in Taste, Smell and Safety


Belgian researchers have not exactly said the benefits of raw milk often cited by advocates exist only in their heads, but they’ve come pretty close. They’ve found that the only big difference between pasteurized and non-pasteurized milk is “organoleptic,” meaning how it tastes, smells, feels or appears. Their conclusion: raw milk is a “realistic and… Continue Reading

New Study Ties Higher Rate of MRSA Infections to Living Near Swine Operations


Pennsylvania residents living near pig farms or fields fertilized with pig manure were up to 38 percent more likely to acquire infections of methicillin-resistant Staphylococcus aureus, commonly known as MRSA, according to a new study by researchers from the John Hopkins Bloomberg School of Public Health and Geisinger’s Henry Hood Center for Health Research. The… Continue Reading

Scientists Debate New Study on GMO-Fed Pigs

Study highlights issue of GM seed research restrictions


Science commentators involved in the genetically modified food debate have weighed in on a new study that says pigs fed genetically modified grains suffered a higher rate of severe stomach inflammation and developed heavier uteri. Some experts have said the study shows evidence of a problem that warrants further study, while others have dismissed it… Continue Reading

The Best of Food Safety in Education

This week, Food Safety News is acknowledging leaders who help keep our food supply safe.


Today we celebrate educators.  In the days ahead we’ll celebrate leaders in consumer groups, government agencies, non-government organizations, the food industry and the news media.  Of course, no list is ever complete so if you think we’ve forgotten someone, please leave us a note in the comments. The focus of the best of the best… Continue Reading

Plant-Based Oils May Reduce Salmonella in Chicken

Dr. Walid Alali (photo courtesy of University of Georgia College of Agricultural and Environmental Sciences)

Feeding chickens a mixture of plant-based oils in their water may become an effective method of reducing Salmonella contamination in chicken products, according to experimental studies by researchers at the University of Georgia in Griffin. The studies, published in the journals Food Control and Poultry Science, found that an essential oil treatment significantly reduced the… Continue Reading

Ultrasound Treatment Helps Kill E. Coli on Leafy Greens


Ultrasound treatments may help reduce E. coli numbers on leafy greens by as much as 90 percent more than solely using conventional chlorine washes, according to new study by researchers at the University of Illinois. Today, growers will often clean leafy greens such as spinach in chlorine baths. By lining the sides of these tubs… Continue Reading

Research Could Lead to E. coli O104 Treatments


Last year’s German E. coli outbreak made headlines around the world in May and June as it sickened nearly 3,800 people and killed 50, distinguishing it as the single deadliest foodborne illness outbreak of all time. The outbreak was a dramatic entrance to the world stage for the microbe at the center of it all,… Continue Reading

Study: Copper Kills Salmonella, Other Microbes

Preparing food on copper surfaces may significantly reduce the risk of spreading foodborne pathogens, according to a study by researchers at the University of Arizona. The study, funded in part by the International Copper Association and published in the May issue of Food Microbiology, compared the ability of various Salmonella strains to survive on both… Continue Reading