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
Cereals and grains have topped a food safety risk ranking assessment by FAO and WHO.
Based on a request from the Codex Committee on Food Hygiene (CCFH), the Food and
CONTRIBUTED
By Wendelyn Jones
Institute for the Advancement of Food and Nutrition Sciences
While IAFNS continues its research on pathogens in low-moisture foods recently covered in Food Safety News, there
New research on hazards in low-moisture foods fills critical knowledge gaps and identifies cutting-edge decontamination tools. The Institute for the Advancement of Food and Nutrition Sciences hopes the study will
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded an Arkansas Agricultural Experiment Station researcher a $200,000 grant to learn more about how
Essential elements of a processing environment monitoring program have been identified by an expert group of the International Life Sciences Institute (ILSI) Europe.
The aim is to help industry and
Researchers at the Fraunhofer Institute for Environment, Safety, and Energy Technology UMSICHT have developed a process to kill germs on almonds and nuts by using compressed carbon dioxide to decontaminate
A Michigan State University researcher has received a $9.8-million grant from the U.S. Department of Agriculture and the National Institute of Food and Agriculture (USDA NIFA) for a
