The Center for Produce Safety has announced its 2022 Research Symposium Agenda.
According to the CPS announcement, 32 scientists are waiting to share their fresh produce food safety research. They
A survey in the Netherlands has found more than a quarter of people wash raw chicken, which public health officials say increases the chances of spreading bacteria.
Results come from
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
The role of food in Clostridioides difficile transmission chains still needs to be clarified, according to a study.
Clostridioides difficile infection (CDI) is a notable cause of infectious diarrhea worldwide.
Experts have reviewed how effective and practical certain control measures against E. coli are in two sectors.
The Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) covered Shiga
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded an Arkansas Agricultural Experiment Station researcher a $200,000 grant to learn more about how
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By Adriene Cooper, Senior Events Manager, Food Safety Summit
After a two-year hiatus from our live event, the Food Safety Summit will gather more than 1,500 food safety
Researchers have provided more details about an outbreak traced to contaminated food aid in Uganda in 2019 that killed five people.
It was the largest documented outbreak caused by food
The FAO and WHO want data and experts to help with work related to Listeria monocytogenes.
A Food and Agriculture Organization of the United Nations (FAO) and World Health Organization
Alaska’s Division of Public Health has released a new report, showing a decrease in Paralytic Shellfish Poisoning in recent years.
The report found that between 1993 and 2021, there
An analysis of fermented sausages in Norway has found only one sample was positive for E. coli.
The Norwegian Veterinary Institute examined domestically produced fermented sausages for Shiga toxin-producing E.
