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
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.
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
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
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
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
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
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