A new study commissioned by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has shown that consumers may need to rethink how they handle their
The International Association of Food Protection (IAFP) has announced that the Journal of Food Protection will be published as a fully open-access journal with Elsevier beginning in January 2023. IAFP
Researchers have found a mixed salad contaminated with the same type of Listeria that caused a multi-country outbreak with 54 cases and 10 deaths several years ago.
Salad and other
The Journal of Food Proection beginning in January 2023 will be published as a fully open access publication, the International Association for Food Protection (IAFP) announced Wednesday.
IAFP said the
The majority of raw milk cheese in England is of good microbiological quality, according to a recent report on a study.
A total of 629 samples of cheese were collected
A review has described how the lessons from major foodborne outbreaks have helped improve Europe’s food safety system.
The research covers significant outbreaks that occurred in the past decade
The current edition of The Journal of Food Protection reports on another study into three outbreaks involving romaine lettuce contaminated with Shiga toxin-producing Escherichia coli. This one focuses on determining
Researchers have described the first outbreak linked to flour in Canada that occurred a few years ago.
It was also the first national outbreak associated with a non-O157 strain of
You can show consumers a food safety video, and give them food safety tools, but you can’t make them use food thermometers all of the time.
Study results just
Retail chicken meat often contains Campylobacter but the level of contamination is generally low, according to a recent research report.
Researchers collected 1,490 chicken, beef, lamb, and pork samples
The food safety of food pantries is a fairly new arena for researchers, but with 14 percent of American households insecure about food at some point during 2014, it’s
When it comes to eggs, consumers are pretty good at following two of the four key food safety messages — “separate” and “chill” — but when it comes to “clean” and “cook,
