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.
Led by Evangelyn Alocilja, a professor in the MSU Department of Biosystems and Agricultural Engineering, the research team’s work is
Continue Reading Researchers hope to develop rapid pathogen testing for poultry
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 new study to investigate the effectiveness of antimicrobial blue light technology in reducing foodborne pathogens.
Food manufacturers often use chemical sanitizers on food
Continue Reading USDA gives grant to University of Georgia to study antimicrobial blue light tech
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
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 empower food safety professionals to reduce risks in the foods and prevent foodborne illness outbreaks.
Because the persistence of pathogens
Continue Reading IAFNS presents new research on pathogens and low-moisture foods
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 to a central nervous system infection called neurolisteriosis. This infection is fatal in 30 percent of cases, said researchers.
Scientists
Continue Reading Researchers uncover how Listeria infects the brain
Registration is now open for the 2022 Center for Produce Safety Research Symposium.
It is scheduled for June 21-22, at the Hyatt Regency at La Jolla, in San Diego, CA.
A full list of funded research through 2021 can be found here. 2022 research grants will be announced at
Continue Reading 2022 CPS Research Symposium now open for registration
The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture is continuing its Food Safety Fellow program through the Oak Ridge Institute for Science and Education with support from the USDA’s Office of Food Safety. The FSIS has selected six fellows for fiscal year 2022.
The fellows
Continue Reading USDA’s Food Safety and Inspection Service names food safety fellows
According to research from the University of California-Davis, concerns over foodborne risk from certain wild birds may not be as severe as once thought by produce farmers.
The study, titled “A trait-based framework for predicting foodborne pathogen risk from wild birds” published in the journal Ecological Applications, found that
Continue Reading Study shows that certain bird species pose more food safety risk to crops than others
A team of undergraduates at the University of California-Santa Cruz has developed a system called Progenie that’s designed to target and eliminate a toxic gene found in Shiga toxin-producing E. coli.
The team’s method provides an alternative to antibiotics commonly used in agriculture. This new method is designed in
Continue Reading UC-Santa Cruz undergraduates win award for system that fights E. coli
Researchers at the University of California-Davis have developed a new type of cooling cube with the potential, they say, to transform how cold storage is done.
The benefits of plastic-free, “jelly ice cubes” are that they do not melt, are compostable and antimicrobial, and can help prevent cross-contamination.
It can
Continue Reading ‘Jelly’ ice cubes could revolutionize cold storage and the safety of cold food
