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Food Safety News

Breaking news for everyone's consumption

University of Alberta

Researchers try to kill it, use it, and otherwise figure out E. coli

Summer is usually seen as the peaking season for Escherichia coli, and this summer that may apply not only for recalls and outbreaks, but also research. The Gram-negative, facultatively anaerobic, rod-shaped bacterium commonly found in the lower intestine of warm-blooded organisms is a frequent target of laboratory research that gets published during the summer. So… Continue Reading

Research finds some E. coli survive cooking temperatures

Professor Lynn McMullen

In the wide, wide world of Escherichia coli, some might say the pathogen will eventually survive fire and others might say it will survive ice. But more important than any of that is the need to cook hamburger to more than 160 degrees and always use that meat thermometer. A June 2 news release about some otherwise… Continue Reading

Canadian Researchers Working on ‘Smart Labels’ to Detect Food Pathogens

The day may not be too far off when consumers and food manufacturers will be able to detect the presence of E. coli, Listeria or Salmonella by visual changes in a polymer-based “smart label” now being developed by engineering professors at the University of Alberta. Members of the six-person research team still need to do… Continue Reading