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Features: Speeding Safer Shellfish
A new test for dangerous shellfish toxins, developed by scientists at Queen’s University in Belfast, Ireland, speeds up the usual process for detecting these toxins from about 48 hours to 30 minutes.
Features: USDA Food Safety Expert Outlines Plan
The United States Department of Agriculture (USDA) will focus on “science-based food safety” as well as laws, regulations, and policies that are anchored in prevention,
Features: High Pressure Processing Renders Yogurt Sweet and Safe
Spanish researchers report that high-pressure processing (HPP) technology can effectively inactivate contaminants such as bacteria, molds, and yeasts in dairy foods like yogurt.
Features: Spotlighting Unsafe Shellfish
Seafood contaminated by “red tides” and other toxic algae is hazardous to eat, often producing gastrointestinal problems and other symptoms, but it’s difficult to differentiate a contaminated batch of seafood from one that is free of such toxins.
Features: HHS Makes Food Safety Focus of Disease Prevention Efforts
The government’s six main objectives for food safety for the next decade, recently unveiled as part of the Healthy People 2020 initiative, are all “reasonable and attainable,” but they require additional data, according to Michael Doyle, PhD, Regents Professor of Food Safety and Microbiology and director of the Center for Food Safety at the University of Georgia in Griffin.
Features: New Test May Speed Salmonella Detection
A lab test developed by researchers at the University of Missouri may speed the detection of Salmonella in poultry and eggs, generating accurate results in as little as five to 12 hours, compared to as many as five days, the time required by the most common current Salmonella identification methods.
Features: AAM Report Calls for Systems Approach to Food Safety
Each plate of food served in the U.S. probably contains ingredients from many different countries, raising the risk of contact with pathogenic bacteria and other contaminants, according to a new report from the American Academy of Microbiology.
Features: COOL Affects Continuous Supplier Performance
Dan Rowe, product manager at JustFoodERP, suggests that since country of origin labeling (COOL) went into effect, “sales, purchase, and manufacturing documents have designated COOL requirements ensuring that the inventory transaction associated with the shipment, receipt, consumption, and output conform to that COOL.”
Features: Testing Olive Oil Authenticity
Notice was given in the April 28, 2010, Federal Register that on October 25, 2010, revised U.S. standards for grades of olive oil and olive-pomace oil will become effective, replacing the first edition of the U.S. grade standards, which have been in force since March 22, 1948.
Features: Water Quality Equals Water Safety
Michigan had an arsenic groundwater scare; children in Queens, New York, were hospitalized after drinking contaminated water at their school; Boston experienced a widespread boil alert that affected more than two million people; and residents in Caledonia, Wisconsin, went without access to public water for over a year due to a groundwater contamination caused by molybdenum, a dissolved metal that occurs naturally in the Earth’s crust and is one of the byproducts of coal ash. These are just a few of...
