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 U.S. runs a high
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Olive Powder May Make Burgers Safer
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 Agricultural Research Service, a branch
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Chemical Stunts Growth of Bacteria-Carrying Flies
A chemical that inhibits insect growth may help combat the spread of foodborne bacteria carried by house flies, according to new research from the U.S. Department of Agriculture. Scientists at USDA’s Agricultural Research Service have
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Pathogen Test Rapidly Hones in on Salmonella
A new method of testing for Salmonella could shorten the time it takes to detect the bacteria in food samples.
Researchers at the Agricultural Research Service’s Quality and Safety Assessment Unit in Athens, GA are
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One Third of ‘Empty Calories’ Come from Snacks
Americans are getting about one-third of all their daily calories from the “empty calories” of snack foods – that is, from solid fats and added sugar of little nutritional value, according to the USDA’s Agricultural
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Food Safety Researcher Named to ARS Science Hall of Fame
Three U.S. Department of Agriculture scientists were recently named to the Agricultural Research Service (ARS) Science Hall of Fame, including zoologist Ronald Fayer who has done a broad range of work in food and water
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Could Orange Peels Make Meat Safer?
Researchers at the U.S. Department of Agriculture are conducting promising research looking at the role citrus byproducts could play in reducing pathogens in cattle.
And, luckily, cows seem to really like orange peels.
“Who knew?
USDA Researchers Shed Light on Produce Safety
Scientists with the U.S. Department of Agriculture’s Agricultural Research Service (ARS) working at the Environmental Microbial and Food Safety Research Laboratory in Beltsville, Maryland, have developed and patented an advanced scanning system to be used
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USDA Researchers Try to Make Shellfish Safer
When considering the best time of year to eat oysters, clams, mussels, and other mollusks, consumers may often hear the advice, “Never eat shellfish unless there is an R in the month.” This rule of
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Continuing Resolution Has Food Safety Cuts
Before the sun came up in Washington, DC Saturday the House passed a continuing resolution–with $61 billion in budget cuts–to fund the government from March to September. Key food safety agencies, including the U.S. Food