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thumbnail image: thumbnail for: Law Prohibiting Bare Hand Contact with Food Repealed in California

Jul 22, 2014

Law Prohibiting Bare Hand Contact with Food Repealed in California

A California law that would have prohibited employees at retail food facilities and bars from coming into direct contact with exposed, ready-to-eat food was repealed by the California Legislature only days before local health agencies were expected to start enforcing the new rule on July 1.

thumbnail image: thumbnail for: Did Spores in Greek Yogurt Sicken Consumers or Not?

Jul 22, 2014

Did Spores in Greek Yogurt Sicken Consumers or Not?

Ten months ago, the Greek yogurt company Chobani voluntarily pulled 35 flavors of its popular yogurt off supermarket shelves after the FDA received multiple consumer reports of gastrointestinal symptoms after eating mold-tainted yogurt. The number of reports reached more than 200.

thumbnail image: thumbnail for: <I>Salmonella</I>’s Surprising Weak Spot: A Single Nutrient

Jul 15, 2014

Salmonella’s Surprising Weak Spot: A Single Nutrient

Researchers looking for novel pathways to attack Salmonella and treat Salmonellosis, the unpleasant and sometimes deadly intestinal disease that it causes, haven’t focused much attention on nutrient sources. It’s been considered a fairly fruitless exercise: Most bacteria can grow on any of a number of nutrients, so if you get rid of one, they just gobble up another. But it turns out that Salmonella is a very picky eater.

thumbnail image: thumbnail for: New Invention for Producing Sparkling Wine

Jul 15, 2014

New Invention for Producing Sparkling Wine

An inexpensive and simple process for producing sparkling wine using a magnetic separation method reduces the time and energy traditionally required to make champagne and other sparking white wines using the méthode champenoise, according to the research team that invented the new method in Ljubljana, Slovenia.

thumbnail image: thumbnail for: China’s New Dairy Market Regulations

Jul 15, 2014

China’s New Dairy Market Regulations

The new regulation, announced in mid-June 2014, is likely to impact foreign brands’ current share of over 60 percent of the milk powder market in China, valued at a total of USD 9.75 billion as of 2013. The policy states that the target for local Chinese brands is set to be 80 percent of market share by 2018, a drastic change from the status quo.

thumbnail image: thumbnail for: FDA Issues Guidance on Nanotechnology Use in Food Production

Jul 08, 2014

FDA Issues Guidance on Nanotechnology Use in Food Production

Guidance documents issued by the FDA in late June describe the agency’s “current thinking” on its approach to regulation of nanotechnology products, including its use in food production. The FDA states that use of nanotechnology is not “intrinsically benign or harmful.”

thumbnail image: thumbnail for: Scientists Test New Optical Sensor for <I>Listeria</I>

Jul 08, 2014

Scientists Test New Optical Sensor for Listeria

A new camera-like detection device now being tested by scientists at the University of Southampton, England, could collect and detect Listeria monocytogenes on food preparation services within a matter of three to four hours, compared with current assays that require more than 24 hours.

thumbnail image: thumbnail for: Preventing Norovirus Using Proper Handwashing Techniques in Food Service

Jul 02, 2014

Preventing Norovirus Using Proper Handwashing Techniques in Food Service

CDC analyzed cases of norovirus between 2009 and 2012 and found the vast majority–64 percent–of norovirus infections stem from restaurant contamination. Out of the 1,008 cases analyzed, 364 specifically cited food worker contamination as the cause, and 54 percent of those cases involved bare hand contact to ready-to-eat food.

thumbnail image: thumbnail for: New Advances in Edible Coatings for Bread and Meat Products

Jun 24, 2014

New Advances in Edible Coatings for Bread and Meat Products

Up until recently, the $100 million-plus edible film and coating industry has mainly focused on antimicrobial coatings that can keep fruits and vegetables fresh longer—but researchers are starting to branch out into other food products, and testing different vehicles than the traditional proteins, polysaccharides, fats, and waxes.

thumbnail image: thumbnail for: Aging Cheese on Wooden Boards: No Change in FDA Regulations

Jun 24, 2014

Aging Cheese on Wooden Boards: No Change in FDA Regulations

The U.S. FDA welcomes an “open dialogue” with the artisanal cheesemaking community and state officials to discuss the safety of aging certain types of cheeses on wooden shelving. In a constituent update on June 11, the FDA said that recent reports that the agency is taking steps to end the practice of using wooden boards to age cheese “are not accurate.”

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