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FAO has also published documents on risk-based inspection
Notable pathogen–food commodity pairings emerged, including Clostridium botulinum and Alaskan traditional fermented meats and fish. The analysis was conducted by FDA and CDC resear...
Contaminated food plays a key role in the spread of several major pathogens, according to a Dutch source attribution study.Scientists attributed cases of 26 foodborne pathogens in...
This article discusses the problem of false positive results when using propidium monoazide (PMA) in PCR testing for food safety.
The Canadian Food Inspection Agency (CFIA) recently published the findings from several food sampling and testing assignments for microbiological and chemical contaminants across a...
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Phage-infused alginate packaging helps fight biofilms, limit bacterial growth, preserve freshness, and support safer, greener shelf life.
This episode of Food Safety Five discusses new academic publications exploring the limitations of a “zero-risk” approach to food safety and evaluating the limited benefits and trad...
Evidence shows that exposure is often linked to eating contaminated freshwater fish and handling practices along the food chain.
STEC was culture-confirmed in three samples and Salmonella was found once
A new bio-coating technology enriched with natural antimicrobial agents has shown the potential to substantially extend the shelf life of chilled poultry, offering major benefits f...
Campylobacter is the leading cause of foodborne illness in the UK, most frequently linked to contaminated chicken. The UK Food Standards Agency conducted a scientific assessment to...
Unlike many other foodborne pathogens, Listeria can both survive and grow at refrigeration temperatures. This ability, along with the risk of cross-contamination to other foods and...
In a new peer-reviewed article, researchers make a case for linking data from both routine foodservice establishment inspections and foodborne illness surveillance, while acknowled...
Consumers often throw away meat that is still safe to eat based on the “sell by” date. Auburn University researchers are investigating methods to predict meat spoilage based on mic...
Precision fermentation has the potential to improve food security, promote sustainable food production, and support the food sector as an important driver of economic growth. The b...
The list of data, method, and research needs spans microbiological and chemical safety, nutrition, risk assessment, and other areas. It is intended to guide researchers who are int...
Associated with freshwater fish consumption and handling, GBS ST283 is associated with invasive infections, including meningitis, septic arthritis, and bacteremia. WGS has played a...
A new microdroplet-based technique allows scientists to quickly pinpoint bacteria that can boost vitamin B2 levels in soy drinks. Researchers at the DTU National Food Institute hav...
Human civilization has made remarkable progress in science, technology, agriculture, medicine, and communication. There was a time when many countries faced severe scarcity of food...
Over the 10-year period studied, 3,021 foodborne outbreaks were investigated in 16 states.
Phage W5, isolated from poultry and livestock slaughterhouse effluent, significantly inhibited the growth of Salmonella in milk, pork, and eggs, and effectively prevented and eradi...
The International Finance Corporation (IFC) has produced a guide to support the analysis of four aspects of national food systems, including food safety.The Scan Guide covers food...
Foodborne viruses and nitrates are in focus
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