- Quantifying risk
Researchers look at pathogen risks from wild birds
Daniel Karp, Ph.D., with the University of California-Davis, is examining the prevalence of different wild bird species in agriculture and whether they carry and transmit foodborne pathogens. Karp is also developing a photographic guide to help growers identify birds and the potential food safety risks they may pose.
The project
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Study shows that certain bird species pose more food safety risk to crops than others
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
‘Jelly’ ice cubes could revolutionize cold storage and the safety of cold food
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
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Project looks at impact of food-grade waxes on fresh produce food safety
Food-grade waxes are applied to many produce items before storage and distribution to control postharvest decay and extend shelf life. But relatively little is known about how different waxes and the waxing step impact microbial food safety.
In her project funded by the Center for Produce Safety (CPS), “Waxing of
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USDA Awards Food Safety Research Grants
Earlier this week, the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) announced the recipients of its latest round of food safety research grants. The nearly $19 million awarded to 36 institutions through the Agriculture and Food Research Initiative, which is authorized by the 2014 Farm Bill,
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The Extended Value of an Edible Education
As a garden teacher and volunteer at the Edible Schoolyard, the middle school garden and kitchen program in Berkeley, CA, I loved watching a class of 30 or so kids, diverse in every way, work together to tend a one-acre garden bursting with vegetables, herbs, flowers, and chickens.
Visitors on
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