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 empower food safety professionals to
Continue Reading IAFNS presents new research on pathogens and low-moisture foods
No matter how much individuals think they know about COVID-19 and food safety, experts agree on one point. No one knows enough.
More than a dozen scientists, government officials and corporate representatives joined forces yesterday
Continue Reading When you know how much you don’t know you can begin to look at COVID-19
Recent research from the University of Guelph in Ontario, Canada, has found that soy can limit the growth of some bacteria, such as Listeria and Pseudomonas, and that it does it better than chemical-based agents.
Continue Reading Canadian research finds that soy can limit growth of Listeria
On Monday, the University of Guelph’s Department of Food Science launched an online food safety training program for food industry professionals. The university said the program is designed specifically for professionals and staff working in
Continue Reading Online Food Safety Program Launched for Industry Professionals
A new, comprehensive report ranks Canada and Ireland as the top countries in food safety performance. The document, produced by The Conference Board of Canada’s Centre for Food in Canada in collaboration with the
Continue Reading Canada, Ireland Top Food Safety World Ranking
