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Food Safety News

Breaking news for everyone's consumption

University of Arkansas

Study: Reusable Plastic Containers are Difficult to Clean

New research continues to demonstrate that typical cleaning doesn’t actually sanitize the reusable plastic containers (RPCs) used to transport fruits, vegetables, poultry and other foods. In a study publicized earlier this year, Steven Ricke, director of the University of Arkansas Center for Food Safety, and his team grew Salmonella, Listeria monocytogenes, and E. coli O157:H7 on RPC surfaces and… Continue Reading

Chicken Flock Study on Salmonella Transmission Makes Novel Discovery

Despite Salmonella being the most common illness-causing foodborne bacteria in the U.S. food system, still very little is known about the precise processes through which the bacterium contaminates and transmits among its most pervasive carriers: chickens. New research from the University of Arkansas, however, is aiming to bridge the gap in knowledge about how Salmonella infects such a large percentage… Continue Reading

Changing In-Plant Behavior to be Alert to Dangers

The U.S. Food and Drug Administration (FDA) has posted some FAQs about the Food Safety Modernization Act (FSMA), and under the question, “How does this Act change the way FDA regulates foods?” is this statement: “This new law puts prevention up front for FDA. For the first time, FDA will have a legislative mandate to… Continue Reading

Study: Reusable Plastic Produce Containers Harbor Bacteria Even After Being Cleaned, Sanitized

Reusable plastic containers used to transport large amounts of fruits and vegetables to grocery stores can continue to harbor potentially harmful bacteria directly on their surfaces, even after undergoing industry-standard cleaning and sanitizing, according to a new study conducted by researchers from the University of Arkansas and WBA Analytical Laboratories. The study took a microscopically close look… Continue Reading

Food for Thought: Q & A with Susan Schneider

Susan Schneider is the Director of the LL.M. Program in Agricultural and Food Law at the University of Arkansas School of Law. She is a member of the Board of Directors of Farmers Legal Action Group, Inc. and past president of the American Agricultural Law Association. Her private practice experience includes agricultural law work with… Continue Reading

Natural Alternatives to Chemical Preservatives

Extracts from culinary ingredients such as green tea, grape seed and spices could be used instead of chemical preservatives as a way to protect against foodborne pathogens like Listeria, according to researchers at the University of Arkansas. A newsletter from the Food Safety Consortium at the University of Arkansas Division of Agriculture recently reported that food… Continue Reading

Tahitian Fruit Could Extend Meat Shelf Life

For many consumers, color can be the deciding factor when purchasing meat or poultry at the grocery store.  Slightly brown or faded meat may appear to have been sitting on the shelf for too long. However, color changes are quite normal even for fresh products, maintains the USDA’s Food Safety and Inspection Service (FSIS), which says it… Continue Reading

Learning the Law from “Farm to Fork”

In 1933, Edward A. O’Neal, head of the Farm Bureau Federation, warned a Senate committee that, “Unless something is done for the American farmer we will have a revolution in the countryside within less than 12 months.” As farm prices fell by more than 50 percent, farm foreclosures reached record numbers, and violence erupted throughout the farm… Continue Reading