In a recent article by Purdue University, author Jillian Ellison talked to Amanda Deering, Ph.D., at Purdue University about how food safety became her driving passion and has made impacts abroad.
According to the article,
Continue Reading Food scientist discusses food safety work in Afghanistan
A treatment to infuse hardened metal surfaces with naturally occurring antimicrobial peptides has been developed by researchers at Purdue University.
In other words, the Purdue research team’s technology can create hard metal surfaces that kill
Continue Reading New technology creates hard metal surfaces that kill bacteria
Anyone interested in the culture of food safety is invited to attend a series of free webinars with panels of international presenters and organized by the International Association for Food Protection.
The non-profit group has
Continue Reading IAFP explores food safety culture in series of webinars with expert panels
Dear Editor,
I am writing in response to the STEC E. coli article related to the Purdue Study.
I am a board adviser for the Aquaponic Association and a commercial aquaponic grower. We believe
Continue Reading Letter to the Editor: Another perspective on aquaponics
The journal Horticulturae reports in a current issue on Purdue University research findings about E. coli in aquaponic and hydroponic systems. Three years of other research about deadly E. coli O157:H7 have left many wondering
Continue Reading Aquaponic and Hydroponic systems are no escape from E. coli contamination
Researchers at two universities have made advancements in E. coli testing technology, with one of them having received a patent.
At Kansas State University a new digital approach to a tried and true testing method
Continue Reading K-State, Purdue scientists push the pathogen testing envelope
Editor’s note: This is the third installment of a four-part series on how companies can use electronic record keeping to enhance food safety efforts. The series is sponsored by PAR Technologies.
As companies transition from
Continue Reading Now that you’ve got the data, what are you going to do with it?
The Food and Drug Administration has named the winners of its 2014 Food Safety Challenge. Purdue University’s method of concentrating Salmonella to detectable levels with a process that involves filtering the pathogenic cells out of
Continue Reading FDA Announces Food Safety Challenge Winners
Rates of Listeria monocytogenes in retail delis suggest that standard cleaning procedures don’t sufficiently eliminate the potentially deadly bacteria, according to a new study by researchers at Purdue University. During one phase of the study,
Continue Reading Study Finds Persistent Rates of Listeria in Retail Delis
Probiotics, the microorganisms in yogurt and other fermented foods that are known as beneficial bacteria, could be modified to stop Listeria cells from passing through intestinal walls and into the bloodstream, according to Purdue University
Continue Reading Could a Probiotic Pill Decrease Listeria Risk?
