Backyard chicken flocks in North Carolina harbor almost twice the prevalence of the foodborne bacterium Campylobacter compared to commercial farms, according to a new study.

The findings come amid a larger context of public health concerns regarding backyard poultry. Public health officials are investigating multistate Salmonella outbreaks linked to contact

Continue Reading Study finds backyard chicken flocks show higher rates of Campylobacter and Salmonella

Researchers from North Carolina State University have recently conducted a study revealing the safety of sucralose. Sucralose is marketed under the brand name Splenda and is the nation’s leading sugar substitute. It is also added to many products and identified as Sucralose on product labels.

The study, published in the

Continue Reading New study raises concerns about safety of commonly used artificial sweetener

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

People being pent-up at home during the pandemic led to explosive growth for fresh-food meal kit deliveries.  In 2021 about two dozen home meal kit delivery businesses together hit $6.9 billion in sales. Continued growth by companies with names like Blue Apron, Home Chef, Hello Fresh and a host of
Continue Reading Perishable food items in home meal deliveries often exceed recommended temperatures

PHOENIX — While genotyping can provide key microbiological information and strengthen epidemiological evidence in foodborne illness outbreaks, there are still some limitations in current technology and the very nature of the pathogens/parasites themselves can make labwork difficult.

Scientists whose work involves learning more about pathogens and parasites that cause such
Continue Reading IAFP panel breaks down challenges in genotype tracing during foodborne illness outbreaks

ROSEMONT, IL — The opening session today of the virtual Food Safety Summit covered what a range of sectors did in response to the COVID-19 pandemic.

Epidemiology, regulatory, distribution, manufacturing, foodservice and retail sectors were represented.

Lee-Ann Jaykus, from North Carolina State University, spoke about the SARS-COV 2 virus in
Continue Reading Food Safety Summit attendees get detail on sectors’ COVID-19 response

No matter how much individuals think they know about COVID-19 and food safety, experts agree on one point. No one knows enough.

More than a dozen scientists, government officials and corporate representatives joined forces yesterday for the “COVID-19 & Food Safety Global Summit,” which was organized by the International Association
Continue Reading When you know how much you don’t know you can begin to look at COVID-19

The change of seasons can bring a chance of snow for some and a chance of viruses for even more. Sharing time, meals and close spaces from Thanksgiving weekend through New Year’s Day all too often means sharing bugs, which don’t discriminate.

Although they’re the last living creatures on any
Continue Reading Vomit machine reaffirms need for deep clean after noro ‘event’