The U.S. Department of Agriculture has awarded a $605,000 grant to microbiologists in Penn State’s College of Agricultural Sciences to study how microbial biofilms protect Listeria monocytogenes.
“Microorganisms enclosed in a biofilm produce slimy substances that protect them from the antimicrobial activity of sanitizing chemicals by slowing down their penetration
Continue Reading Penn State microbiologists receive USDA grant to study biofilms guarding Listeria
Dear Editor,
Food Safety News is a daily “must read” for me in representing the National Association of Egg Farms in producing eggs in conventional caged systems nationwide. I appreciate the insights into numerous food safety issues. A recent Letter to the Editor has a cage-free egg farmer claiming
Continue Reading Letter To The Editor: Egg association leader weighs in on cage-free question
If you’re considering picking up some of those electric pressure cookers at early summer garage sales thinking they’d be a handy, easy way to put up small batches of fresh produce for use next winter, think again.
It’s not the pre-owned status that should give you pause for thought, though.
Continue Reading Trends and advertising claims don’t mean countertop cookers are safe
Editor’s note: This article was published by the Penn State Extension Service and is reprinted here with permission.
It seems we hear about food recalls more frequently. To understand what is happening let’s look at food recalls in terms of responsible government agencies, causes, classifications and regulations.
Government agencies
Continue Reading Anatomy of a food recall: The background and the bottom line
Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers who completed the final phase of an innovative five-year study.
Using a comprehensive three-way approach, the research assessed food safety
Continue Reading Penn State researchers find farmers markets’ food safety inadequate; E. coli and Listeria abound
Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the support of iwaspoisoned.com.
Killing Salmonella with heat
The most economical way to kill bacteria
Continue Reading Briefly: Sizzlin’ Salmonella — Two raw stories, neither good
Some of the world’s top scientists are gathering at Penn State next week for an invitation-only workshop to discuss how to reach a consensus on techniques to identify new serotypes of E. coli.
Penn State’s 50-year-old E. coli Reference Center is hosting the international meeting.
“We hope the workshop here
Continue Reading E. coli consensus is goal of top scientists meeting at Penn State
Penn State researchers have found that eggs from small flocks of chickens are more likely to be contaminated with Salmonella enteritidis than eggs sold in grocery stores, which typically come from larger flocks. That conclusion was drawn from a six-month study done last year in Pennsylvania. Researchers from Penn State’s
Continue Reading Research reveals eggs from small flocks more likely to contain Salmonella
More rain is in the forecast for many flood-ravaged areas this week, but in areas where floodwaters have receded public health officials are warning people to not eat fruits and vegetables from backyard gardens or commercial growing fields that were under water. 
Even the thick rinds
Continue Reading Produce cannot safely be salvaged in flooded areas
In case you missed it, here are some of the top food safety stories from last week:
PCA Sentencing: The final two defendants in the Peanut Corporation of America case, Daniel Kilgore and Samuel Lightsey, were sentenced Thursday, Oct. 1, in Albany, GA, to six and three years in prison,
Continue Reading ICYMI: Last PCA Sentences, Animal Antibiotics, Contaminated Cukes
