Researchers at the Istituto Italiano di Tecnologia in Italy have designed a food-grade device from edible materials that indicates whether a frozen product has been thawed and refrozen.
The researchers’
Research funded by the Center for Produce Safety (CPS) is hoping to identify production practices that may contribute to Salmonella contamination of bulb onions and steps growers can take to
According to a new study recently published in the International Journal of Food Microbiology, over 90 percent of listeriosis cases in the U.S. come from deli meat, followed by
In an effort to help answer the fresh produce industry’s most urgent food safety questions, the Center for Produce Safety (CPS) is funding 14 new research projects, valued at
The Center for Produce Safety has awarded funding to researcher Paul Dawson, Ph.D., with Clemson University, to examine the potential pathogen contamination risks from dry surfaces in packinghouses, something
A new study from the Colorado School of Public Health shows investment in public health programs helps prevent the spread of foodborne illnesses.
The study, publishing in the Emerging Infectious
The Center for Produce Safety has announced its 2022 Professional Development Program award recipients.
The goal of this program is to provide young professionals the opportunity to develop and improve
Researchers at Michigan State University are working on a rapid testing cell phone method to detect bacteria on poultry that causes human illnesses such as infections from Salmonella and Campylobacter.
The U.SDA’s National Institute of Food and Agriculture has awarded researchers from the University of Georgia Center for Food Safety a three-year, $599,900 grant to begin a
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.
New research on hazards in low-moisture foods fills critical knowledge gaps and identifies cutting-edge decontamination tools. The Institute for the Advancement of Food and Nutrition Sciences hopes the study will
French researchers have found out more about how the foodborne pathogen Listeria monocytogenes gets into the brain.
Listeria monocytogenes is responsible for listeriosis, a severe foodborne illness that can lead
