University of Minnesota

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 than 5 percent.

The study, titled “Quantitative risk assessment model to investigate the public health

Continue Reading Study finds deli meat is connected to more than 90 percent of U.S. listeria cases

The U.S. Department of Agriculture’s Office of Food Safety  and the USDA Food Safety and Inspection Service have selected four Food Safety Fellows through the Oak Ridge Institute for Science and Education (ORISE) program. The fellows are students currently working toward their doctoral degrees and have an interest in improving
Continue Reading USDA names new FSIS Food Safety Fellows; special focus on Salmonella

New research suggests that most consumers will accept nanotechnology or genetic modification technology in their food if it will enhance nutrition or improve safety. Researchers at North Carolina State University and the University of Minnesota conducted a nationally representative survey of 1,117 U.S. consumers. It asked about their willingness to
Continue Reading Most Would Accept Nanotechnology, Genetic Modification in Food for Nutrition, Safety