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


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 are other elements of our food safety program that deliver public benefit.  Notably, IAFNS addresses heavy metals through several

Continue Reading Food Safety in Focus: IAFNS addresses heavy metals in foods

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 empower food safety professionals to reduce risks in the foods and prevent foodborne illness outbreaks.

Because the persistence of pathogens
Continue Reading IAFNS presents new research on pathogens and low-moisture foods

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 much moisture is required to allow bacterial survival in low-moisture foods. 

The institute recognizes the dangers of pathogens in low-moisture foods as just
Continue Reading USDA-NIFA grant awarded to Arkansas food scientist to investigate low-moisture food safety

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 regulators with targeted environmental monitoring by covering information on outbreaks, pathogens in low moisture foods, and knowledge on indicators.

Continue Reading Study outlines key points for more effective environmental monitoring

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 food.

The advantage of this process is that almonds retain their characteristic flavor and quality, according to the research report.
Continue Reading Researchers use compressed carbon dioxide to decontaminate almonds and other nuts

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 project that will work to reduce the risk of Salmonella, E.coli and Listeria in low-moisture foods such as flour.

Low-moisture foods like
Continue Reading Michigan school gets almost $10 million for low-moisture food pathogen research