Researchers at Cornell University are developing a new tool to eliminate deadly pathogens in commercial dry food processing plants — superheated, dry steam.

Because it is impossible to sanitize equipment in certain dry manufacturing plants with water, lead researcher Abigail Snyder, Ph.D., assistant professor of food science, is testing the

Continue Reading Researchers use superheated steam to sanitize dry food manufacturing plants

Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption.

Man sprays produce with feces-scented liquid
A Harris Teeter store in South Carolina has reopened after a man allegedly sprayed fresh
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When it comes to food safety, being able to identify traits of what is considered “normal” for a food ingredient, helps producers detect when something is “abnormal.” IBM and Cornell University will be collaborating to help keep the global milk supply safe.

Specifically, next-generation genetic sequencing combined with bioinformatics analytics,
Continue Reading IBM, Cornell identifying food hazards before outbreaks occur

Special new coatings being investigated by researchers are more resistant to bacteria and other microbes than food-contact surfaces used today, according to a report on a recent symposium hosted by the Institute of Food Technologists (IFT). IFT logo“Manufacturers already work diligently to keep their facilities clean, but we are creating materials
Continue Reading New polymer coatings for food-contact surfaces resist microbes