A study has found a low incidence of Salmonella and E. coli in flour in England, but researchers have stressed the importance of consumer awareness in avoiding infections.
Scientists looked
Researchers from the Netherlands are part of a team studying pathogens in plant-based products.
Scientists will genetically characterize pathogenic bacteria in plant-based products and map their growth and behavior.
The
A rapid Avian influenza molecular test, detecting the latest H5N1 variants in cattle and the recent human inflections in Colorado, is now available to fight bird flu.
The rapid test
A recent study has found that the majority of salmonellosis risk from raw chicken in the United States is driven by a small fraction of products contaminated with high levels
Backyard chicken flocks in North Carolina harbor almost twice the prevalence of the foodborne bacterium Campylobacter compared to commercial farms, according to a new study.
The findings come amid a
An Annenberg survey of 1,031 American adults found that the population did not know much about raw milk at a time when that lack of knowledge could be putting
A recent report from the Centers for Disease Control and Prevention reveals that the incidence of eight domestically acquired infections commonly transmitted through food either increased or remained stable in
Scientists have said that a type of small organic arsenic species found in some foods can pose a health risk.
The European Food Safety Authority’s (EFSA) risk assessment revealed
— OPINION —
By Steve Gibb, MS
Science needs a publicist, and badly. How badly? One can only conclude from reading newspapers that false narratives are increasingly considered normal and acceptable. And
— OPINION —
In response to FDA’s “Southwest Agricultural Region Environmental Microbiology Study (2019 – 2024)” the National Cattlemen’s Beef Association wrote, “Clearly, more scientific data is needed…” (1) . I disagree,
By Michael Arthur
Imagine a group of bacteria teaming up like a gang, creating a fortress around them. This is essentially what bacterial biofilms are – a tough, sticky barrier that
Purdue University researchers have unveiled biosensor technology aimed at transforming agricultural practices by swiftly identifying contamination risks in fresh produce.
The new system, inspired by COVID-19 testing methods, demonstrated 100
