Category Science & Research

CDC says testing could reverse upward spiral of infections from E. coli, Campylobacter, Salmonella

Disease researchers say infections from foodborne pathogens increased in 2018 when compared with 2015-17, with the increasing use of culture-independent diagnostic tests. The overall safety of food eaten in the U.S. is not trending in a positive direction according to an article published in the weekly Morbid and Mortality Weekly Report from the Centers for... Continue Reading Read More

WHO says climate change could have ‘considerable’ food safety impact

Climate change is likely to have considerable impact on food safety, placing public health at risk, according to the World Health Organization (WHO). In its first publication on the topic, WHO officials said changing rainfall patterns and increases in extreme weather events and the annual average temperature are impacts of climate change. This will affect... Continue Reading Read More

Researchers show Campylobacter cross-contamination importance

Cross-contamination during transportation and slaughter of poultry plays an important role for Campylobacter, according to researchers. The study investigated the prevalence of Campylobacter in birds from three farms at different ages and corresponding carcasses and poultry products, as well as the effect of certain stages in the poultry slaughter process. Campylobacter-infected flocks may be a... Continue Reading Read More

Campylobacter peaks across EU revealed

Nordic nations had a seasonal campylobacteriosis peak in mid- to late summer while most other European countries had a smaller rise earlier in the year, according to a study. Researchers in Eurosurveillance examined how the seasonality of campylobacteriosis varied across Europe from January 2008 to December 2016, looked at associations with temperature and precipitation and... Continue Reading Read More

Researchers look at how human cells combat Salmonella

A cellular recycling process can help combat Salmonella, according to researchers at the University of Warwick. This process, called autophagy, could also prevent other bacteria such as Mycobacterium tuberculosis, Shigella, and Staphylococcus from developing. The analysis of the complex molecular interactions between bacteria and human cells provides clues as to what makes bacteria successful invaders.... Continue Reading Read More

Reduced on-farm biodiversity may have negative food safety impact

Dung beetles and soil bacteria on farms could help suppress E. coli and other harmful pathogens, according to research. The study published in the Journal of Applied Ecology found improved food safety may be enhanced by on‐farm biodiversity and the current view that farm simplification helps may undervalue natural resistance to human-pathogen survival. Growers are... Continue Reading Read More

Scientists find promising results in study about E. coli treatment

Scientists from the University of Glasgow in Scotland are reporting they have found a way to treat E. coli O157 infections without causing serious side effects. The study, published in Infection and Immunity, looks at how the aurodox was able to block E. coli O157 infections. The medication could be used as an anti-virulence therapy for... Continue Reading Read More

When is a potato washer not a potato washer? When it’s washing cantaloupes

Opinion Food companies have been at the forefront of technological innovation and scientific research and development for decades upon decades. Cursory attention to the items we eat — how those items are grown, sourced, processed, and packaged – provides ample evidence of scientific research and development and technological innovation in the food industry. Simultaneously, food companies are... Continue Reading Read More

The little mushroom that could, with a little help from its gene-snipping friends

White button mushrooms. For some people, they’re a cooking staple. For others, they’re not even on the shopping list. But no matter where they fall in a consumer’s bank of preferences, these popular mushrooms are in the forefront of what some are hailing as the “latest breakthrough” in crop breeding: gene editing, often referred to as... Continue Reading Read More

EFSA issues second cyanide in food opinion

The European Food Safety Authority (EFSA) has said it is unlikely that there is a health risk from cyanogenic glycosides in foods other than raw apricot kernels. Traces of naturally-occurring compounds called cyanogenic glycosides can be present in some foods and be converted into cyanide after eating. EFSA’s panel on Contaminants in the Food Chain... Continue Reading Read More