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

They’re not just shuckin’ corn in Nebraska
Scientists in the Corn Husker State earned recognition yesterday for their leadership on a seven-year research project to reduce foodborne illnesses caused by Shiga toxin-producing E. coli.

The researchers from the University of Nebraska-Lincoln have been a driving force for the Coordinated Agricultural Project (CAP) on E. coli, which involves 51 collaborators from 18 institutions across the country. Their goal is to reduce
Continue Reading FSN Briefly

EcoliO101_406x250Summer is usually seen as the peaking season for Escherichia coli, and this summer that may apply not only for recalls and outbreaks, but also research. The Gram-negative, facultatively anaerobic, rod-shaped bacterium commonly found in the lower intestine of warm-blooded organisms is a frequent target of laboratory research that gets published during the summer. So far we’ve learned University of Alberta researchers believe there is a small percentage of mutant E. coli that are hard to kill with heat. They reported the heat resistant strain survived a 140 degree cooking temperature for 70 minutes, and even higher temperatures than the
Continue Reading Researchers try to kill it, use it, and otherwise figure out E. coli