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 research aims to assist producers in controlling harmful microorganisms in these products.
The study, GRASP (Genomic-driven Risk Assessment of Plant-based
Continue Reading Scientists to study pathogens in plant-based products
A survey has revealed a gap in the knowledge of consumers in Germany when it comes to natural plant toxins.
A poll by the German Federal Institute for Risk Assessment (BfR) found just under half of the respondents (47 percent) were aware of plant toxic substances.
The BfR Consumer Monitor
Continue Reading German survey finds low awareness of natural toxin risks
The Food and Drug Administration advises consumers not to eat, and restaurants and food retailers not to sell and to dispose of oysters illegally harvested from Milford-approved areas in Connecticut because they may be contaminated with toxic substances.
The implicated oysters were harvested on Nov. 12 and Nov. 15 by
Continue Reading FDA issues public warning about certain oysters from Connecticut because of toxins
Undercooked kidney beans were behind a large outbreak in France caused by plant toxins, according to a study.
Researchers said the work, published in the journal Toxins, highlights the need to develop methods for routine testing of plant toxins in food. They added that better knowledge of the epidemiology
Continue Reading Plant toxin in undercooked kidney beans behind French outbreak
The National Research Council of Canada (NRC) has unearthed a novel seafood toxin responsible for ciguatera poisoning.
The toxin, known as ciguatoxin, is found in large fish such as barracuda, moray eel, snapper and grouper, and can cause tingling and numbness in fingers and toes, nausea, abdominal pain, and even
Continue Reading NRC discovers novel seafood toxin that causes ciguatera poisoning
Scientists from an Australian university have discovered another toxin used by Bacillus cereus.
Researchers at the Australian National University (ANU) showed how the toxin can infect cells, even when the body has fought off others.
The toxin, called NHE (non-hemolytic enterotoxin), attacks all types of cells in the body by
Continue Reading Researchers boost Bacillus cereus knowledge
Researchers have presented updated data on the global disease burden caused by foodborne chemicals and toxins.
The data were discussed at a symposia in Arlington, VA, at the annual meeting of the Society for Risk Analysis. This past month the society updated a 2015 World Health Organization (WHO) publication that
Continue Reading Experts present on foodborne chemical and toxin burden
Changes to the way food is produced, processed and offered to consumers could affect food safety, according to a microbiology society in the United Kingdom.
A Society for Applied Microbiology (SfAM) briefing looked at recent and upcoming developments in food processing, food manufacture and the supply chain, which will have
Continue Reading Changing food sector could impact microbiological safety risks
Researchers at the Australian National University (ANU) have uncovered how Bacillus cereus works and how to combat it.
The team found out how the bacteria interacts with the immune system, discovered how it sustains itself and how symptoms might be treated. The work was published in the Nature Microbiology journal.
Continue Reading Australian scientists discover how to fight Bacillus cereus bacteria
There is a “striking” lack of safety data on wild flowers used at restaurants, according to a review in Denmark.
Of 23 flowers reviewed, nine contained compounds with toxic or potentially toxic effects if eaten, two had unidentified toxic compound(s) and four were flowers from plants with potentially toxic compounds
Continue Reading ‘Striking’ lack of safety data on flowers in food
