A graduate student at Southern Methodist University (SMU), has developed a miniature pH sensor that can detect when food has spoiled in real-time.
The 2-millimeter long and 10-millimeter wide flexible pH sensor is designed to be incorporated into food packaging, such as plastic wrapping. Traditional pH meters are too bulky
Continue Reading Student develops a sensor that can detect when food has spoiled
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:
ATLANTA, GA — Tuesday kicked off day one of the Center for Produce Safety’s (CPS) 2023 Research Symposium. This year’s symposium is being held at the Grand Hyatt Atlanta in Buckhead, GA.
This is the Center for Produce Safety’s 14th Annual Research Symposium.
The two-day event features discussions and presentations
Continue Reading CPS 2023 Research Symposium kicks off in Atlanta
A new report from the CDC underscores the need for improved policies and enforcement to prevent food contamination by ill or infectious food workers. The implementation of paid leave for sick workers is a primary concern.
The research suggests that implementing comprehensive ill-worker policies, such as requiring employees to report
Continue Reading CDC report highlights the need for improved ill-worker policies to prevent foodborne illness
New research funded by the Center for Produce Safety (CPS) has found that Listeria monocytogenes contamination in produce processing facilities is most likely to occur in non-contact areas such as drains, floors, and ceilings, rather than in direct contact areas like knives and conveyor belts.
Ana Allende, Ph.D., and her
Continue Reading Listeria contamination in produce facilities more likely in non-contact areas, says a new study
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
In an effort to improve food safety and reduce the risk of eating spoiled meat, Concordia researchers have designed a new technology that identifies the presence of the toxin putrescine in beef.
Putrescine is responsible for the noxious odors of putrefying meats. If consumed in large doses, putrescine can cause
Continue Reading Concordia researchers design biosensors to identify toxins in beef
A new study from the Centers for Disease Control and Prevention used an internet panel survey and found that more than one-half of respondents reported using an appliance other than an oven to cook frozen stuffed chicken products.
The study, titled “Appliances Used by Consumers to Prepare Frozen Stuffed Chicken
Continue Reading CDC finds that many consumers fail to cook raw frozen stuffed chicken products properly
The Center for Produce Safety (CPS) is requesting 2023 proposals on food safety research.
Pre-proposals must be received via email to the Center for Produce Safety by noon PDT on Nov. 9.
The CPS strongly encourages research scientists to take advantage of the Office Hours program, Oct. 3 – 14
Continue Reading Center for Produce Safety calls for preliminary research proposals
A new way of detecting deadly Listeria contamination in food and a vaccine for troublesome Norovirus are being reported by major research universities.
University of Georgia College of Engineering researchers report they have a new method for Listeria detection, and the Virginia-Maryland College of Veterinary Medicine at Virginia Tech announced
Continue Reading University research advances food safety with faster Listeria test and Norovirus vaccine