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Researchers at the University of California, Santa Barbara, have identified certain serotypes of Salmonella—among the more than 2,500 strains known to exist—that have the capacity to become “hypervirulent” during the infective process in animals.
By attaching pathogen-specific antibodies to vanishingly small gold nanoparticles—so minuscule that 25,000 would fit across the width of a human hair—scientists at Jackson State University in Mississippi can detect various strains of Salmonella with a simple five-minute test.
Features: The zNose Knows Ripeness
An electronic nose may hold the secrets to melon ripeness and could provide the answer much more quickly than the previous scientific method—gas chromatography—which takes up to an hour to analyze a single sample.
Livestock experts, consumer groups and the food industry are awaiting a response from the FDA on the use of certain antibiotics, including tetracyclines and penicillin, in animal feed, in the wake of a ruling that the FDA must withdraw approval for the use of these antimicrobials unless the manufacturers can prove their safety for this purpose.
Foodborne pathogens attach to fruits in different ways depending on their ripeness, according to researchers from Imperial College London, who presented their work at the Society for General Microbiology’s Spring Conference in Dublin, Ireland, in late March.
While the rest of the world focused on the space race between Russia and the United States, Paul Lachance, PhD, an Air Force Aeromedical Laboratories biologist, worried about the safety of the food astronauts were eating during a mission.
Features: Outbreaks Spur Rapid STEC Tests
First implicated in a 1993 U.S. outbreak caused by undercooked ground beef, the Shiga toxin-producing E. coli (STEC) known as O157:H7 has become a familiar term associated with foodborne illness.
Although industry figures indicate that the latest crisis, which involved a rare and deadly strain of E. coli, has resulted in sales losses comparable to the Chernobyl nuclear accident in 1986, only a handful of exhibitors and farmers at Berlin's International Green Week are willing to talk about the disaster openly. Nearly a year after the devastating outbreak, which killed more than 40 and sickened more than 4,000 people in Germany and other parts of Europe, it is business as usual.
Features: Embattled BPI Hits Back on “Pink Slime”
Beef Products Inc, primary manufacturer of the ammoniated beef product widely known as “pink slime,” has mounted a concerted effort to clean up the reputation of the company and its product.
A slowdown in the establishment of federal centers of excellence in food safety mandated by the FSMA “could have an adverse effect on the progress that the U.S. has been making in foodborne disease surveillance,” warned a leading national food safety expert.