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UrduWhen 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.
Tag: Food Safety
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.
McMaster and Toyota Tsusho Canada, Inc. collaborate to move pathogen-detecting food wrap from lab to market
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.
Food safety investments open new markets, boost revenue for small farmers
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 print, tune graphene sensors to monitor food freshness, safety
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.
Reusing chicken litter shows benefits
Beneficial bacteria in reused poultry litter can reduce Salmonella levels
Researchers Identify Seasonal Peaks for Foodborne Infections
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.
FOOD EXPERT OFFERS MEAL PLANNING, GROCERY SHOPPING TIPS DURING COVID-19
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.
Food Safety and Coronavirus
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
WVU Extension Service expert offers tips for a safe, healthy farmers market season
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…
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…
Expert Pitch: WVU Extension Service offers food safety tips
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…
Food safety expert: takeout is a low-risk option
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.
Cornell creates detailed COVID-19 website for food industry
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.
Some good news: Livestock and poultry appear to be safe from COVID-19
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…
Tips for proper leftover food safety techniques
If you are doing more cooking than usual due to coronavirus-related concerns, it’s important to make sure leftovers are stored properly.
Food scientists slice time off salmonella identification process
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.
CCE educators help farmers meet new produce safety codes
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.
Power of photojournalism seen in early 20th century exposé on Chicago meat industry
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 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.
Study suggests French ban on food additive may be premature
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.