Harvesting wild mushrooms requires an expert eye, making products containing wild fungi expensive. Due to minimal food regulations, it’s nearly impossible to know what species are actually contained within. Sequencing revealed food products labeled with wild mushrooms mostly contained cultivated fungi and some mushrooms poisonous to humans.
Among the deadliest of foodborne pathogens, Listeria monocytogenes soon may become easier to track down in food recalls and other investigations, thanks to a new genomic and geological mapping tool created by Cornell University food scientists.
With a host of online videos available on Tik Tok and YouTube, it’s tricky weeding out fact from fiction when it comes to food safety. Gina Taylor, a WVU Extension Service Family and Community Development Agent, debunks a few of these widely circulated myths and provides expert advice on safely preserving your food.
S&T is studying how anhydrous ammonia behaves during a potential leak or spill, whether accidental or intentional, in order to inform planning efforts in communities across the nation.
Dynamic science meeting to address critical food safety, nutrition topics
While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell University food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.
Data sharing for the 21st Century to protect against foodborne disease
As climate change heats up the air and land making them hotter and dryer, warmer nighttime temperatures make it more difficult to grow beans — a critical source of protein for populations. Researchers are working against this to build more resilient beans.
New paper describes path for science-based dietary recommendations
The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) today is opening a free online portal for the public to submit ideas on science projects related to nutrition and food safety.
By swiping surfaces in commercial food processing plants with specially designed rapid-testing adenosine triphospate (ATP) swabs – which produce a light similar to the glow of fireflies in the presence of microorganisms – spoilage and foodborne illness could diminish, according to a new study from Cornell University food scientists.
Remote, part-time Fellowships available for graduate students from diverse backgrounds to learn about and contribute to ongoing food and beverage sector research projects.
Research on the relationship between the gut microbiome and diet can provide insights into diseases like depression and other health conditions.
Rice husk residue can prevent uptake of harmful elements in rice
An estimated 48 million cases of foodborne illness are contracted in the U.S. annually, causing about 128,000 hospitalizations and 3,000 deaths, according to CDC. In some instances, the source is well known, but 80 percent of food poisoning cases are of unknown origin. A new study published by Risk Analysis, proposes a new Food Safety Monitoring System that utilizes data mining on websites to identify products associated with food-related illnesses.
Today, a coalition of animal welfare, consumer, public health, and environmental organizations called on grocery stores, restaurants and meat producers to reject the use of a misleading label scheme known as One Health CertifiedTM (OHC) and the standards behind it. The label was approved for use on chicken and turkey products earlier this year and is now being used by a handful of grocery store chains, including Aldi and BJ’s, and at least one restaurant chain. Consumer Reports recently assigned the OHC label its second poorest rating because the standards behind the label essentially reflect current problematic industry practices related to antibiotic use, animal production, and environmental impact.
Food businesses and consumers coping with COVID-19 impacts in five countries in Asia and Africa now have access to customized resources, and experts mentored by the Institute for Food Safety at Cornell University.
Food allergies cost billions of dollars and cause enormous suffering for people. Researchers are trying to remove the source of food allergies altogether — troublesome proteins made by our favorite crops.
The Feed the Future Innovation Lab for Food Safety, co-located at Cornell and Purdue Universities, has announced $2.9 million in grants for research projects to improve food safety and prevent foodborne illness in Bangladesh, Cambodia, Kenya and Senegal.
A Cornell University-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production.
New Brunswick, N.J. (Oct. 26, 2020) – Rutgers University–New Brunswick Professor William Hallman is available for interviews on the science of risk perception and its practical implications in the COVID-19 era – a time of fear and anxiety among millions of…
Contaminated soils – and foods – influenced by soil factors
During the COVID-19 pandemic, people have not been able to visit family and friends as they normally do, so this holiday season sending traditional homemade specialties and foods can be especially meaningful. It’s important to keep food safety in mind…
Researchers are working to help cacao farmers manage harmful cadmium levels in the soil.
A study in the journal Emerging Infectious Diseases published by Centers for Disease Control and Prevention on Wednesday examines E. coli outbreaks linked to leafy greens in the United States and Canada from 2009 to 2018. Professors of food safety at Cornell…
When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens – as well as lowering labor costs— by applying sanitizers to produce while it is still in the fields.
Current poultry food safety guidelines for Salmonella, the leading cause of foodborne illness outbreaks, are inadequate. A new study conducted by Thomas Oscar, USDA Agricultural Research Service, “Salmonella prevalence alone is not a good indicator of poultry food safety,” published in Risk Analysis, explores additional factors that must be considered in order to identify poultry products that are truly safe for human consumption.
There is currently much interest in the gastrointestinal microbiota and its modulation as it relates to implications for host health. A notable aspect is the bidirectional communication between the gut microbiota and brain, referred to as the gut-brain-axis. Nutritional interventions have powerful effects on the gut microbiota but another significant and often overlooked factor is the influence of physical activity.
Toyota Tsusho Canada, Inc. (“TTCI”) will team up with McMaster engineers and biochemists to move a promising new food-safety technology from the lab to the marketplace.
A new Cornell University study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue.
Researchers are using high-resolution printing technology and the unique properties of graphene to make low-cost biosensors to monitor food safety and livestock health.
Beneficial bacteria in reused poultry litter can reduce Salmonella levels
Using a newly developed approach, researchers have identified seasonal peaks for foodborne infections that could be used to optimize the timing and location of food inspections.
The Academy of Nutrition and Dietetics offers tips for planning, preparing and storing healthful meals while under quarantine during the novel coronavirus COVID-19 pandemic.
Covid Conversations on Risk featuring Jade Mitchell, Ph.D., and Felicia Wu, Ph.D. both from Michigan State University addresses food safety and risk. A recording of the webinar can be found on the SRA website at https://sra.org/covid-19-resources
As farmers markets across the country open for the season, West Virginia University Extension Service Agribusiness Economics Specialist Dee Singh-Knights provides a few recommendations to help market managers and vendors safely sell their products to customers and allow communities to…
New Brunswick, N.J. (April 13, 2020) – Food safety certificate courses offered by Rutgers’ Food Innovation Center are now available via interactive virtual training, including face-to-face video conferencing. Specialty food industry manufacturers, retailers, distributors and individuals across the food supply…
Although food recommendations have not changed due to COVID-19, there are a few important items to remember when storing food after a trip to the grocery store. To help us understand more about ways to keep our food safe, West…
Takeout is a good choice to lower risk of exposure because it reduces the number of touch points relative to eating in a restaurant, said food safety expert.
To keep New York’s food processing industry safe during the COVID-19 pandemic, Cornell University’s Institute for Food Safety has created a comprehensive, practical and convenient website for commercial processors.
AMES, Iowa – Veterinarian and food safety expert Jim Roth is available for interviews regarding the potential impact of COVID-19 on food safety. Iowa State has a live studio available, though it may require some extra time to arrange an…
If you are doing more cooking than usual due to coronavirus-related concerns, it’s important to make sure leftovers are stored properly.
Researchers from Cornell and the Mars Global Food Safety Center can complete whole-genome sequencing to determine salmonella serotypes in two hours and the whole identification process within eight hours.
Trained Cornell Cooperative Extension agents teamed with New York State Department of Agriculture and Markets personnel across the state to offer free and confidential on-farm readiness reviews to insure that farmers can meet new produce safety standards.
A 1905 story not only prompted massive reforms in U.S. food and public health policy and inspired Upton Sinclair’s widely popular novel “The Jungle.” It was also one of the first examples of the power of photojournalism, as uncovered in a recent Iowa State University study.
Hundreds of environmental health professionals across the nation report challenges and research needs in six areas — drinking water quality, wastewater management, healthy homes, food safety, public health pests and emerging issues such as disaster risk reduction and new facility types for body art and cannabis-infused products — in research from Baylor University and national health partners.
Michigan State University and University of Nebraska Medical Center researchers are refuting an earlier French government-funded study that claims titanium dioxide, a common food additive used worldwide, causes digestive inflammation and lesions in rats.