Whether or not you’re a fan of eggnog, someone is probably bringing it to your New Year’s gathering. If not made properly, the homemade eggnog recipe could include Salmonella. And no — adding alcohol does not kill the germs.
This is especially dangerous if you are serving people at high
Continue Reading Making homemade eggnog without the Salmonella
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
Researchers from multiple institutions are hosting a free webinar about the impact of COVID-19 on food and agricultural systems. The session is aimed at anyone who is engaged in the food supply chain at any level. It is scheduled for 2 p.m. EST, Jan. 28.
This hour-long webinar is part
Continue Reading Researchers host webinar on COVID-19 disruptions to food supply chains
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
When you put one of the toughest bugs on the planet in a match-up with some of the most delicate fresh foods, it doesn’t take a Vegas mathematician to figure the odds are against the food making it through a sterilization process undamaged.
Among the most delicate and most prone
Continue Reading Researchers zap noro on fresh lettuce with blast of ionized gas
Earlier this year, at least 152 people in Washington state were infected with multidrug-resistant Salmonella I 4,[5],12:i:- linked to pork produced by Kapowsin Meats. According to federal estimates, pork is the source of about 8 percent of Salmonella illnesses in the U.S. Scientists interested in finding ways to control
Continue Reading Study: Lawsonia May Cause Pigs to Shed More Salmonella
Klebsiella bacteria, which can be found in your nose and mouth, have also been found before when retail meat was sampled, and the United Kingdom’s Review on Antimicrobial Resistance has named the common bug as one expected to have increased rates of antibiotic resistance. But Klebsiella pneumonia is not a
Continue Reading Study: Some Klebsiella Pneumonia Illnesses are Foodborne
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,
Continue Reading USDA Awards Food Safety Research Grants
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
By taking the following survey, public health professionals can help a PhD student earn his wings while improving public health. The following is a brief description of the study: To build up evidence for what determines health department performance, The University of Minnesota has developed an online survey for state
Continue Reading Call to Participate in Food Safety Research
