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 ready-to-eat (RTE) salads at just less
Continue Reading Study finds deli meat is connected to more than 90 percent of U.S. listeria cases
– OPINION –
By Mindy Brashears
As we ended 2021 I kept my blogs upbeat and holiday-focused, given the season. There is a time for fun, a time for recognizing the hard work of our
Continue Reading Former USDA official says consumers are scientifically responsible for food safety
Founded in 1971, the Center for Science in the Public Interest is celebrating it’s 50th anniversary this year.
It is perhaps the oldest independent, science-based consumer advocacy organization with a record of accomplishments and a
Continue Reading Center for Science in the Public Interest marks 50 years of action in food safety
A study shows promise for future victims of botulism poisoning, which is a particularly dangerous foodborne illness that can quickly paralyze respiratory muscles causing suffocation.
The botulism antitoxin heptavalent (BAT) therapy described in a new
Continue Reading Data shows experimental botulism antitoxin highly effective in adults
Food companies have been at the forefront of technological innovation and scientific research and development for decades upon decades. Cursory attention to the items we eat — how those items are grown, sourced, processed,
Continue Reading When is a potato washer not a potato washer? When it’s washing cantaloupes
Editor’s note: This is the first in a series of articles and opinion columns we are publishing in recognition of Food Safety Education Month.
Since its founding as the Association of Official Agricultural Chemists
Continue Reading Scientists seek to build global confidence in analytical solutions for food safety
The application of genomics is reducing the number of people who become ill from foodborne infections, according to Public Health England.
PHE made the comments in a paper on the transition to use of whole
Continue Reading PHE: WGS is reducing foodborne illnesses; increasing outbreak detection
Research recently published by scientists in The Netherlands shows that E. coli and Campylobacter bacteria are so common on goat and sheep dairy farms that pasteurization is necessary to prevent contamination of raw milk and
Continue Reading Researchers warn against raw milk, cheese after testing dairies
There’s good news for millions of children who participate in the program daily: The National School Lunch Program’s strict food safety standards work.
A study led by researchers from the University of Connecticut and the
Continue Reading National School Lunch Program aces ground beef safety review
Next generation sequencing is beginning to replace traditional DNA methods in food safety testing. As this trend continues, sequencing will no longer be the time intensive process it once was. Laboratories will be limited by
Continue Reading Lab robots crucial for end-to-end food safety data systems
