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.
Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat.
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.
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.
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…
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.