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Food Safety News

Breaking news for everyone's consumption

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Vinegar can help home cooks battle bacteria on leafy greens

Opinion

The most recent outbreak from Escherichia coli O157:H7 in romaine lettuce spurred me to pull up an old draft, trim it and post it in an attempt to promote public health. Enjoy.  In the Spring of 2017 while sprinkling balsamic vinegar over chopped romaine lettuce, I wondered if anyone had published on the bactericidal effect… Continue Reading

Scientists may have new weapon to fight Listeria

Researchers from North Carolina State University have pinpointed new compounds that may be effective in containing the virulence of Listeria, a bacterium that can cause severe food poisoning and death. News of the discovery comes during an ongoing listeriosis outbreak in South Africa that has sickened 1,000 and killed 180. The World Health Organization reports… Continue Reading

Antimicrobial resistance in food animals threatens people

Bacteria from humans and animals continue to show resistance to antimicrobials, which is one of the world’s biggest threats to public health and often involves the food chain according to a new report from two European public health agencies. The report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and… 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

Briefly: Sizzlin’ Salmonella — Two raw stories, neither good

Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the support of iwaspoisoned.com. Killing Salmonella with heat The most economical way to kill bacteria that cause common food-borne illnesses — mostly… Continue Reading

Briefly: Pesticide tests — Warm walnuts — Holy Land chicken

Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the support of iwaspoisoned.com. Scientists target pathogens with research The invention of a new small plastic pouch that releases chlorine dioxide… Continue Reading

National School Lunch Program aces ground beef safety review 

There’s good news for millions of children who participate in the program daily: The National School Lunch Program’s strict food safety standards work. A study led by researchers from the University of Connecticut and the U.S. Department of Agriculture found that food safety standards for ground beef supplied to the program are highly effective in keeping harmful… Continue Reading

Slaughter practices more significant than poultry line speeds

Opinion

Editor’s note: This opinion column offers a differing view from that presented by guest columnist Brian Ronholm in “Eschewing obfuscation on poultry slaughter line speed.”  Poultry slaughter would flunk HACCP 101. The primary hazards from raw poultry are the pathogens Salmonella and Campylobacter spp. FSIS visible poultry inspection does not yet detect those hazards. The… Continue Reading