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

Ohio State University and a university in Wales have agreed to work together on food safety research.

Ohio State University and Cardiff Metropolitan University recently signed a Memorandum of Understanding (MoU). It was established by Ellen Evans from ZERO2FIVE Food Industry Centre at Cardiff Met University and Sanja Ilic from

Continue Reading Ohio State and Cardiff Met universities boost food safety partnership

By Eric Whitley

Food manufacturing is one of the most regulated industries in the United States and worldwide. The ultimate reason for all this regulatory oversight is obvious: to prevent the contamination of food. 

Sound, world-class maintenance measures are required to ensure the highest standards of food safety. Maintenance comes

Continue Reading How predictive maintenance is changing the face of food manufacturing

Scharff-Cost-Per-CaseA new study out of Ohio State University estimates the costs of foodborne illness on a state-by-state basis. Economist and associate professor of human sciences, Robert Scharff, found that, by conservative estimates, the average cost of illness per case ranges from $888 in West Virginia to $1,766 in Washington, D.C.
Continue Reading State-By-State Estimates of Foodborne Illness Can Inform Interventions