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 paper-based food safety records to digital platforms, managing the increased amount of data can become challenging, especially when passing 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 a stomached food sample using hollow fibers won the grand prize of $300,000. The runner-up — Pronucleotein Inc.’s on-site screening…
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, researchers found 9.5 percent of samples taken from retail delis to be contaminated with Listeria. That includes numerous samples…
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 scientists.
“Based on the research, it looks very promising that we would get a significant reduction in Listeria infections,” …
We’ve been accused this week of promoting the views of anti agricultural biotech activists and organizations for a story we ran Friday: “Scientist’s Letter Raises Roundup Concern.”
How do we plead? Not guilty, not on this one.
Writer Amy Halloran and Managing Editor Mary Rothschild both worked too hard on this one. We are …
Purdue University scientists are questioning recent statements by groups opposed to the use of genetically modified (GM) crops, specifically that glyphosate use and Roundup Ready technology are impacting the health of plants, animals and possibly humans.
In an article published Thursday, the scientists wrote, “… evidence to support these claims has neither been presented to …
Scientists at Purdue University have developed a nanoparticle capable of keeping food safe from Listeria contamination for significantly longer than has previously been possible.
The nanoparticle works by slowly releasing nisin, an antimicrobial agent that kills Listeria, into food. Nisin is already commonly used to prevent the growth of Listeria. However, it remains effective for only a few …
Kevin Keener, associate professor of Purdue University in Indiana, said the rapid cooling of eggs after laying and processing would “significantly reduce the ability of Salmonella to grow inside the egg and potentially keep consumers from becoming sick”.
A newly developed rapid cooling system uses carbon dioxide to create a thin layer of ice on …
Somebody may need to send a memo to J. Patrick Boyle at the American Meat Institute. That rapid analytical test for non-O157: H7 Shiga toxin-producing E. coli (STEC) that AMI said just a couple of weeks ago was not available may now be available.
A food science researcher at Purdue University has come up …
