Daniel Karp, Ph.D., with the University of California-Davis, is examining the prevalence of different wild bird species in agriculture and whether they carry and transmit foodborne pathogens. Karp is
Scientists from the USDA’s Agricultural Research Service have begun to uncover details underlying a pattern of seasonal E. coli O157:H7 outbreaks linked to bagged romaine lettuce.
“That E.
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Food safety practices evolve as new technology and knowledge of the pathogens that spread foodborne illnesses becomes available.
In recent years, researchers have increasingly focused efforts on biofilm
It’s one thing for someone working in the produce industry to attend a conference with all sorts of regulators and scientists talking about food safety. But it’s quite
Microbes battling microbes. This type of warfare is happening all around us — and even inside of us — every day. And as in every battle, there are good microbes and bad
The increasing global attention to the threat of antibiotic resistance has spurred research and development of antimicrobial alternatives. Once such alternative is bacteriophages. Bacteriophages are viruses that infect and kill
Hyun Lillehoj, Ph.D., has won an “Oscar of government service” for her work in food safety at the U.S. Department of Agriculture. In her 30 years with USDA,
Scientists at USDA’s Agricultural Research Service Western Regional Research Center in Albany, CA, have come up with a less-expensive way to detect biologically active Shiga toxin, a product of
Chlorine dioxide gas may be an effective tool for combating Salmonella on sprouts, according to a new study. Researchers at Rutgers University and the U.S. Department of Agriculture’s
Government agencies in charge of monitoring food for pesticide residues must step up their testing programs, said the Government Accountability Office in a new report. While data collected by these
Raw chicken eggs are in many commonly consumed foods – eggnog, hollandaise sauce and mayonnaise, to name a few – and since about one of every 20,000 chicken eggs in the
Olive powder, a substance derived from de-fatting and de-stoning olives, could be effective in combatting both E. coli bacteria and two known carcinogens, government researchers have found. Scientists at the
