ATLANTA, GA — The Center for Produce Safety (CPS) spent a session of their two-day event to delve into the latest developments in ongoing CPS funded research. The symposium gave insights into the future of food safety and the current research being pursued.
Round-up of research in progress:
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
A new study funded by the Frozen Food Foundation and developed by Cornell researchers, including expert in microbial food safety Martin Wiedmann, has created a decision-making tool called the Frozen Food Listeria Lot Risk Assessment (The FFLLoRA).
“The goal of the research was to develop a tool for companies to
Continue Reading Cornell researchers develop Listeria risk assessment tool
MOUNT VERNON, WA — They’re out there on the front lines waging a battle against dangerous pathogens that can contaminate your food and make you sick or even kill you. Yet most people don’t even think about them when they buy their food.
Who are these food-safety soldiers? None other
Continue Reading The key role farm workers play in produce safety
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
Continue Reading FSN Briefly
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
Pressure kills bugs. Anyone who’s ever stepped on a creepy crawly and heard that familiar crunch knows that.
It takes a lot more pressure than a pair of penny loafers, though, to kill microscopic pathogens like E. coli and Listeria, and Cornell University is proving its heavy-weight status as a
Continue Reading Heavy man — Cornell’s Hiperbaric 55 pressures pathogens
Thanks to some Cornell University scientists, the food industry has a new tool for identifying specific isolates behind foodborne illness which utilizes the genomes of Bacillus cereus. The study was published Aug. 9 in the journal BMC Genomics. 
Cells of the B. cereus group isolate
Continue Reading Researchers develop tool using bacterial genomes to identify isolates
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). 
“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
SEATTLE — The mood was upbeat as the Center for Produce Safety’s seventh annual Research Symposium opened. “Welcome to our coming-out party,” said an enthusiastic Steve Patricio, the center’s board chairman, as he welcomed more than 300 attendees to the two days of research reports about food safety in the
Continue Reading Tech+intellect = 100% consumers at CPS Research Symposium
