Food claiming to have ‘wild mushrooms’ rarely does

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.

NEW RESEARCH: MONITORING ONLINE POSTS BY CONSUMERS COULD HELP IMPROVE FOOD SAFETY

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.

Groups Denounce Misleading “One Health CertifiedTM” Label Scheme

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.

Rutgers Expert Available to Discuss Risk Perception in COVID-19 Era

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…

USDA Says Current Poultry Food Safety Guidelines Do Not Stop Salmonella Outbreaks

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.

Webinar Series on the Gut-Brain Axis and the Microbiome

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.

Rutgers Food Innovation Center Offers Virtual Food Safety Training

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…

Hundreds of Environmental Health Professionals Across the Country Report Challenges and Research Needs

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.