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
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 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
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
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
There is growing evidence that there may be a link between bacteria on meat and antibiotic-resistant urinary tract infections in people — and that link is starting to get high profile media attention. On Wednesday, ABC ran a segment featuring the latest research on both Good Morning America and World News with Diane Sawyer, programs… Continue Reading
Salmonella bacteria rely on internal pH sensors to initiate their virulent traits after sensing heightened acidity in their environment, according to a study conducted by researchers at the Yale University School of Medicine and the Yale Microbial Diversity Institute. The findings, published in the June 14 issue of Nature, could someday lead to drugs that… Continue Reading
By taking the following survey, public health professionals can help a PhD student earn his wings while improving public health. The following is a brief description of the study: To build up evidence for what determines health department performance, The University of Minnesota has developed an online survey for state and local epidemiologists and environmental… Continue Reading
As concerns grow about antibiotic-resistant pathogens in our food, environment, and hospitals, the Agricultural Research Service is trying to figure out the best alternatives for food animal producers, who have long relied on these miracle drugs for combating diseases and boosting feed efficiency. Though antibiotic resistance is a known consequence of antibiotic use in both… Continue Reading
Biology researchers in the United Kingdom have developed a device that can detect foodborne pathogens using a variant of a simple, seemingly unlikely chemical: Firefly luciferase, the enzyme that makes fireflies’ abdomens light up. The device, called “Bioluminescent Assay in Real-Time” (BART), pinpoints harmful bacteria such as Salmonella and Listeria on food by activating the… Continue Reading
A University of British Columbia study found minute traces of Listeria in one fifth of ready-to-eat fish products purchased from Vancouver stores, but no Listeria in ready-to-eat meat products from the same retailers. UBC food microbiologist Kevin Allen tested 40 ready-to-eat fish samples, all purchased prior to their best-before date from seven large chain stores… Continue Reading